Prospects for Inulin Processing-Reference-Cited by-同舟云学术

Prospects for Inulin Processing

Published:2022 Issue: Volume: Page:241-251
ISSN:2730-7069
Container-title:Jerusalem Artichoke Food Science and Technology
language:
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Author:

Jarienė Elvyra^ORCID

Publisher

Springer Nature Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-19-0805-7_9

Reference44 articles.

1. Food and Agriculture Organization of the United Nations (2017) The future of food and agriculture – Trends and challenges [Internet]. [cited 2021 Apr 20]; p 180. http://www.fao.org/3/i6583e/i6583e.pdf

2. Drugulescu M, Orțan A, Temocico G, Moraru I, Ovidiu P (2020) Prospects of inulin from Helianthus tuberosus L. as raw material for bioprocesses – review. AgroLife Sci J [Internet] 9(2):103–111. http://agrolifejournal.usamv.ro/pdf/vol.IX_2/Art12.pdf. [cited 2021 Jun 19]

3. Waqas A, Summer R (2019) Functional and therapeutic potential of inulin: a comprehensive review. Crit Rev Food Sci Nutr [Internet]. 59(1):1–13. https://doi.org/10.1080/10408398.2017.135577. [cited 2021 Jan 15]

4. Roberfroid MB (2005) Introducing inulin-type fructans. Br J Nutr Internet. 93(S1):S13–S25. https://doi.org/10.1079/BJN20041350. [cited 2021 Feb 19]

5. Niness KR (1999) Inulin and oligofructose: what are they? J Nutr [Internet] 129(7):1402–1406. https://academic.oup.com/jn/article/129/7/1402S/4722577. [cited 2021 March 1]

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1. Production of Purified Free and Immobilized Exo-Inulinase from Aspergillus terreus AUMC 11628 by Solid State Fermentation for Degradation of Dahlia Tubers and Chicory Roots Inulin Mixture and Ethanol Production;Egyptian Journal of Chemistry;2022-08-29