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Home / Inulin: Biochemistry, Food Sources & Health Implications
Inulin: Biochemistry, Food Sources & Health Implications
Hardback

Inulin: Biochemistry, Food Sources & Health Implications

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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.

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MORE INFO
Format
Hardback
Publisher
Nova Science Publishers Inc
Country
United States
Date
1 February 2015
Pages
123
ISBN
9781634639859

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.

Read More
Format
Hardback
Publisher
Nova Science Publishers Inc
Country
United States
Date
1 February 2015
Pages
123
ISBN
9781634639859

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