Jerusalem Artichoke Food Science and Technology
portes grátis
Jerusalem Artichoke Food Science and Technology
Helianthus Tuberosus
Krochmal-Marczak, Barbara; Sawicka, Barbara
Springer Verlag, Singapore
07/2022
269
Dura
Inglês
9789811908040
15 a 20 dias
606
Descrição não disponível.
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.
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Jerusalem artichoke;functional food;processing technologies;bioactive ingredients;Helianthus tuberosus;Food Science
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.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
