Physicochemical characteristics of inulins obtained from Jerusalem artichoke (Helianthus tuberosus L.)

European Food Research and Technology

Volumn 233, Issue 5, 2011, Pages 889-896

  Panchev, Ivan ^a   Delchev, Naiden ^a   Kovacheva, Daniela ^b   Slavov, Anton ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b INSTITUTE OF GENERAL AND INORGANIC CHEMISTRY   (Bulgaria)

Author keywords

DSC analysis; DTA analysis; Inulin; Thermal stability; X ray diffraction spectra

Indexed keywords

DEGREE OF CRYSTALLINITY; DEGREE OF POLYMERIZATION; DSC ANALYSIS; EXPERIMENTAL DATA; INULIN; JERUSALEM ARTICHOKE; PHYSICOCHEMICAL CHARACTERISTICS; TRANSITION PHASE; X-RAY DIFFRACTION SPECTRA;

DIFFERENTIAL SCANNING CALORIMETRY; DIFFERENTIAL THERMAL ANALYSIS; GLASS; TEMPERATURE; THERMODYNAMIC STABILITY; X RAY DIFFRACTION;

GLASS TRANSITION;

HELIANTHUS TUBEROSUS;

EID: 80255139964     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1584-8     Document Type: Article

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