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001 394670
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008 220704s2022 si | s |||| 0|eng d
020 _a9789811908057
024 7 _a10.1007/978-981-19-0805-7
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
245 1 0 _aJerusalem Artichoke Food Science and Technology
_bHelianthus Tuberosus
_cedited by Barbara Sawicka, Barbara Krochmal-Marczak
250 _a1st edition 2022
264 1 _aSingapore
_bSpringer International Publishing
_c2022
300 _a1 recurso en línea (XXI, 269 páginas)
_b1 illus
336 _atexto
_btxt
_2rdacontent
337 _aelectrónico
_bc
_2rdamedia
338 _arecurso electrónico
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
490 0 _aInterdisciplinary Biotechnological Advances
_x2730-7077
505 0 _aChapter 1. Introduction -- Chapter 2. Characteristics of the Jerusalem Artichoke -- Chapter 3. Tuber Quality -- Chapter 4. Utility meaning of Jerusalem artichoke -- Chapter 5. Processing technologies -- Chapter 6. Determinants of the quality of food preparations -- Chapter 7. Changes in the quality of inulin-based products during storage -- Chapter 8. Machines and equipment for Helianthus tuberosus tuber treatment -- Chapter 9. Prospects for inulin processing -- Chapter 10. CONCLUSIONS.
520 _aThis 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.
700 1 _aSawicka, Barbara
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aKrochmal-Marczak, Barbara
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
776 0 8 _iPrinted edition:
_z9789811908040
776 0 8 _iPrinted edition:
_z9789811908064
776 0 8 _iPrinted edition:
_z9789811908071
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-19-0805-7
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
988 _aSpringer_BiomedLife_2022
999 _c394670
_d394670