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派博传思国际中心 »期刊书目

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Titlebook: Jerusalem Artichoke Food Science and Technology; Helianthus Tuberosus Barbara Sawicka,Barbara Krochmal-Marczak Book 2022 The Editor(s) (if

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书目名称Jerusalem Artichoke Food Science and Technology
副标题Helianthus Tuberosus
编辑Barbara Sawicka,Barbara Krochmal-Marczak
视频video
概述Explains the science underlying the Jerusalem artichoke.Discusses environmentally friendly technologies (green chemistry and white biotechnology).Describes the latest technological achievements relate
丛书名称Interdisciplinary Biotechnological Advances
图书封面Titlebook: Jerusalem Artichoke Food Science and Technology; Helianthus Tuberosus Barbara Sawicka,Barbara Krochmal-Marczak Book 2022 The Editor(s) (if
描述This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance, the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant characteristics and applications from various fields. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, physiology, and bioengineers, as well as for professionals in the food industry..
出版日期Book 2022
关键词Jerusalem artichoke; functional food; processing technologies; bioactive ingredients; Helianthus tuberos
版次1
doihttps://doi.org/10.1007/978-981-19-0805-7
isbn_softcover978-981-19-0807-1
isbn_ebook978-981-19-0805-7Series ISSN 2730-7069 Series E-ISSN 2730-7077
issn_series 2730-7069
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor
The information of publication is updating

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Machines and Equipment for , Tuber Treatment,e industry in Jerusalem artichokes tubers led to the writing of this section in order to provide new knowledge on how to use processing machines and equipment efficiently. This will save both: financial and natural resources because less waste will remain after processing.
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Characteristics of the Jerusalem Artichoke, of this species against the background of the classification of the genus . is discussed. Due to the polyploid nature of the distinctive (holocentric) chromosomes, chromosome domains, and species groups, the dynamics of the evolution of this species is complicated, and we are only beginning to unde
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Tuber Quality, tuber flesh, freshness of appearance, smell, and taste. Most of the quality characteristics are related to the genotype. The factors that contribute to the susceptibility of tuber flesh to ACD are not only genetic, but environmental in nature. The interaction of genetic and habitat factors affects
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Processing Technologies, climatic and soil conditions, for which low tillage is sufficient to obtain a pound yield. Apart from being an excellent source of food and bioactive ingredients, they are also a sustainable raw material for biofuel production. However, these excellent properties of Jerusalem artichokes are current
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Determinants of the Quality of Food Preparations,ealth and ecology, has been growing steadily. The modern consumer is highly demanding, showing greater concern for quality and health benefits in relation to the products they buy. He is looking for products rich in active ingredients such as fructooligosaccharides, inulin, oligosaccharides, or fruc
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