東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Jerusalem artichoke food science and...

Sawicka, Barbara.

Linked to FindBook

Google Book

Amazon

博客來

Jerusalem artichoke food science and technology = helianthus tuberosus /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Jerusalem artichoke food science and technology/ edited by Barbara Sawicka, Barbara Krochmal-Marczak.
Reminder of title:	helianthus tuberosus /
other author:	Sawicka, Barbara.
Published:	Singapore :Springer Nature Singapore : : 2022.,
Description:	xxi, 269 p. :ill., digital ;24 cm.
[NT 15003449]:	Chapter 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.
Contained By:	Springer Nature eBook
Subject:	Jerusalem artichoke. -
Online resource:	https://doi.org/10.1007/978-981-19-0805-7
ISBN:	9789811908057

Jerusalem artichoke food science and technology = helianthus tuberosus /
Jerusalem artichoke food science and technologyhelianthus tuberosus /[electronic resource] :edited by Barbara Sawicka, Barbara Krochmal-Marczak. - Singapore :Springer Nature Singapore :2022. - xxi, 269 p. :ill., digital ;24 cm. - Interdisciplinary biotechnological advances,2730-7077. - Interdisciplinary biotechnological advances..

Chapter 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.

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.

ISBN: 9789811908057

Standard No.: 10.1007/978-981-19-0805-7doiSubjects--Topical Terms:

3602591
Jerusalem artichoke.

LC Class. No.: SB211.J4 / J47 2022

Dewey Class. No.: 664.80524

Jerusalem artichoke food science and technology = helianthus tuberosus /
LDR:02745nmm a2200337 a 4500 001 2302329
003 DE-He213
005 20220704082440.0
006 m d
007 cr nn 008maaau
008 230409s2022 si s 0 eng d
020 $a 9789811908057 $q (electronic bk.)
020 $a 9789811908040 $q (paper)
024 7 $a 10.1007/978-981-19-0805-7 $2 doi
035 $a 978-981-19-0805-7
040 $a GP $c GP
041 0 $a eng
050 4 $a SB211.J4 $b J47 2022
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.80524 $2 23
090 $a SB211.J4 $b J56 2022
245 0 0 $a Jerusalem artichoke food science and technology $h [electronic resource] : $b helianthus tuberosus / $c edited by Barbara Sawicka, Barbara Krochmal-Marczak.
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2022.
300 $a xxi, 269 p. : $b ill., digital ; $c 24 cm.
490 1 $a Interdisciplinary biotechnological advances, $x 2730-7077
505 0 $a Chapter 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 $a 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.
650 0 $a Jerusalem artichoke. $3 3602591
650 0 $a Food science. $3 3173303
650 0 $a Inulin. $3 3602592
650 1 4 $a Food Science. $3 890841
650 2 4 $a Biological Techniques. $3 900035
650 2 4 $a Molecular Biology. $3 600567
650 2 4 $a Chemical Biology. $3 3602593
700 1 $a Sawicka, Barbara. $3 3602588
700 1 $a Krochmal-Marczak, Barbara. $3 3602589
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
830 0 $a Interdisciplinary biotechnological advances. $3 3602590
856 4 0 $u https://doi.org/10.1007/978-981-19-0805-7
950 $a Biomedical and Life Sciences (SpringerNature-11642)