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Viac informácií o knihe Jerusalem Artichoke Food Science and Technology

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

Nákupom získate 623 bodov

Anotácia knihy

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.

Parametre knihy

Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Celý názov: Jerusalem Artichoke Food Science and Technology
• Podnázov: Helianthus Tuberosus
• Autor: Barbara Sawicka, Barbara Krochmal-Marczak
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 269
• EAN: 9789811908040
• ID: 38695080
• Nakladateľ: Springer Verlag, Singapore
• Hmotnosť: 606 g
• Rozmery: 235 × 155 × 21 mm
• Dátum vydania: 05. July 2022

Obľúbené z iného súdka

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