Biology and Chemistry of Jerusalem Artichoke

Discover the fascinating world of the Jerusalem artichoke with Biology and Chemistry of Jerusalem Artichoke by Stanley J. Kays, published by Taylor & Francis Inc in 2007. This comprehensive hardback book spans 496 pages and offers an in-depth exploration of the history, classification, and morphology of this unique plant.

Delve into the intricate chemistry of inulin, as the author details its properties, structure, and the processes of extraction and modification through both organic and chemical methods. This book also highlights the innovative applications of inulin, including its potential as a biofuel and its significant role in addressing health issues such as obesity, diabetes, and promoting bone, blood, bowel, and immune health.

Ideal for students, researchers, and anyone interested in botany and food science, this title is a must-have resource for understanding the multifaceted benefits of the Jerusalem artichoke.