Inulin: Biochemistry, Food Sources and Health Implications

Michael G. Marlow (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Inulin (INL) is produced by several different plants. Inulins are polysaccharides and are of interest for the development of healthy products because they simultaneously respond to a variety of consumer demands. It is fibre-enriched, prebiotic, low in fat and low in sugar. This book discusses the food sources, the biochemistry and health implications of inulin. (Imprint: Nova)


Chapter 1 - Distinctive Viscoelastic Behaviour and Sensory Features Introduced by Inulin/Extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Ingredients Ratio and Freeze/Thaw Cycle (pp. 1-56)
María José Jiménez, Wenceslao Canet and María Dolores Alvarez (USAS, Sensory Analysis Service Unit, Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, Madrid, Spain)

Chapter 2 - Processing Plants Containing Inulin (pp. 57-102)
Václav Veselý, Jana Budovičová, Jiří Hanika, Miroslav Punčochář and Martin Bárnet (Institute of Process Fundamentals, Czech Academy of Sciences, Prague, Czech Republic, and others)

Chapter 3 - Inulin: Modulation of Intestinal Microbiota and Propects in New Products (pp. 103-146)
Marilyn Gonçalves Ferreira Kuntz, Ricardo Fernandes, Vinicius André do Rosário, Giovanna Medeiros Rataichesck Fiates and Erasmo Benicio Santos de Moraes Trindade (Federal University of Santa Catarina, Brazil)


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