Téléchargez le livre : Jerusalem Artichoke Food Science and Technology

Jerusalem Artichoke Food Science and Technology

Helianthus Tuberosus de

,

Éditeur :

Springer


Collection :

Interdisciplinary Biotechnological Advances

Paru le : 2022-07-04

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Description
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.
Pages
269 pages
Collection
Interdisciplinary Biotechnological Advances
Parution
2022-07-04
Marque
Springer
EAN papier
9789811908040
EAN PDF
9789811908057
Informations sur l'ebook
Nombre pages copiables
2
Nombre pages imprimables
26
Taille du fichier
7752 Ko
Prix
179,34 €
EAN EPUB
9789811908057
Informations sur l'ebook
Nombre pages copiables
2
Nombre pages imprimables
26
Taille du fichier
38257 Ko
Prix
179,34 €

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