Chapter 2nProcessing Plants Containing Inulin.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985858%3A_____%2F15%3A00452541" target="_blank" >RIV/67985858:_____/15:00452541 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Chapter 2nProcessing Plants Containing Inulin.

Popis výsledku v původním jazyce

The Chapter 2 consists of 3 parts: 1. Processing plants containing inulin, 2. Processing of washed tubers, 3. Processing of pasteurized juice. Different processes to products based on inulin are described there. Dry matter is produced by drying of tubersso they can be ground into powder and used as a food additive. Processing of tubers of the Jerusalem artichoke to syrup containing inulin, fructose, ethyl alcohol and lactic acid is discussed there. Fructose syrup can be produced by acidic hydrolysis oftuber juice. Fermentation experiments of hydrolyzed juice of the Jerusalem artichoke to ethylalcohol were described as well. Sterile juice containing dissolved sugars and polysaccharides and filtration cake was obtained at sterilization of raw juice andfollowing crystallization. Acidic hydrolysis of inulin was investigated. First order kinetic model described experimental data very well. The rate constants depends both on temperature and pH value of the reaction mixture. The positive e

Název v anglickém jazyce

Chapter 2nProcessing Plants Containing Inulin.

Popis výsledku anglicky

The Chapter 2 consists of 3 parts: 1. Processing plants containing inulin, 2. Processing of washed tubers, 3. Processing of pasteurized juice. Different processes to products based on inulin are described there. Dry matter is produced by drying of tubersso they can be ground into powder and used as a food additive. Processing of tubers of the Jerusalem artichoke to syrup containing inulin, fructose, ethyl alcohol and lactic acid is discussed there. Fructose syrup can be produced by acidic hydrolysis oftuber juice. Fermentation experiments of hydrolyzed juice of the Jerusalem artichoke to ethylalcohol were described as well. Sterile juice containing dissolved sugars and polysaccharides and filtration cake was obtained at sterilization of raw juice andfollowing crystallization. Acidic hydrolysis of inulin was investigated. First order kinetic model described experimental data very well. The rate constants depends both on temperature and pH value of the reaction mixture. The positive e

Druh

C - Kapitola v odborné knize

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/TE01020080" target="_blank" >TE01020080: Centrum kompetence pro výzkum biorafinací</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Inulin. Biochemistry, Food Sources and Health Implications

ISBN

978-1-63463-985-9

Počet stran výsledku

45

Strana od-do

57-101

Počet stran knihy

157

Název nakladatele

Nova Science Publishers

Místo vydání

New York

Kód UT WoS kapitoly

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