Jerusalem Artichoke Food Science and Technology

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.

Prof. Barbara Sawicka, I completed my PhD and habilitation at the Agricultural University of Lublin (Poland). I am a full professor at the University of Life Sciences in Lublin, Faculty of Agro bioengineering. My scientific research concerns the yield variability of cultivated plant varieties, the quality of plant raw materials, food safety and commodity science of plant raw materials. Author of 998 scientific publications, 20 books and 2 patents. Promoter of over 400 engineering and master's theses and 11 doctoral theses. Editor or co-editor of four scientific journals. Member of three scientific societies.
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.