The application of purification process for inulin powder production from Jerusalem artichoke (Helianthus tuberosusL.) tuber powder

Author:

Khuenpet Krittiya1,Jittanit Weerachet2ORCID,Sirisansaneeyakul Sarote3,Srichamnong Warangkana4

Affiliation:

1. Faculty of Science and Technology, Department of Food Science and Technology; Thammasat University; Pathum Thani Thailand

2. Faculty of Agro-Industry, Department of Food Science and Technology; Kasetsart University; Bangkok Thailand

3. Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok Thailand

4. Institute of Nutrition; Mahidol University at Salaya; Nakhon Pathom Thailand

Funder

Kasetsart University

Thailand Research Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference68 articles.

1. Physico-chemical properties of inulin produced from Jerusalem artichoke tubers on bench and pilot plant scale;Abou-Arab;Australian Journal of Basic and Applied Sciences,2011

2. Anavatmongkol , P. Nuchadomrong , S. Weerapreeyakul , N. 2010 Identification of components in fresh rhizome of Jerusalem artichoke (kaentawan) strain number 2 The 2nd Annual International Conference of Northeast Pharmacy Research 2010 24 27 Maha Sarakham Faculty of Pharmacy, Mahasarakham University

3. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology;Apolinário;Carbohydrate Polymers,2014

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