Overview
- Explains the science underlying the Jerusalem artichoke
- Discusses environmentally friendly technologies (green chemistry and white biotechnology)
- Describes the latest technological achievements related to the use of inulin in the food processing
Part of the book series: Interdisciplinary Biotechnological Advances (IBA)
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Table of contents (10 chapters)
Editors and Affiliations
About the editors
Dr. Barbara Krochmal-Marczak, is an expert in the field of agricultural sciences, the discipline of agriculture and horticulture. The main area of her research interests is the assessment of the impact of climatic and soil factors on the quality of raw materials and plant products. She is the author of over 100 scientific publicationsin the field of agrotechnics of crops and raw material quality assessment for the food and pharmaceutical industries. she is a member of the Polish Agronomic Society and the Polish Society of Food Technologists. She is the head of the Food Production and Safety Department at the State University in Krosno. She is also the Editor-in-Chief of the scientific journal Herbalism.
Bibliographic Information
Book Title: Jerusalem Artichoke Food Science and Technology
Book Subtitle: Helianthus Tuberosus
Editors: Barbara Sawicka, Barbara Krochmal-Marczak
Series Title: Interdisciplinary Biotechnological Advances
DOI: https://doi.org/10.1007/978-981-19-0805-7
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022
Hardcover ISBN: 978-981-19-0804-0Published: 05 July 2022
Softcover ISBN: 978-981-19-0807-1Published: 06 July 2023
eBook ISBN: 978-981-19-0805-7Published: 04 July 2022
Series ISSN: 2730-7069
Series E-ISSN: 2730-7077
Edition Number: 1
Number of Pages: XXI, 269
Number of Illustrations: 1 b/w illustrations
Topics: Food Science, Biological Techniques, Biochemistry, general