Part 1 Agronomy and processing: crop characteristics and inulin production of Jerusalem artichoke and chicory, W.J.M. Meijer et al; the effect of long-term storage on the fructo-oligosaccharide profile of Jerusalem artichoke tubers and some observations on processing, H.W. Modler et al; a process for the production of inulin and its hydrolysis products from plant material, M. Vogel. Part 2 Analysis, chemistry and non-food applications: separation and quantification of fructan (inulin) oligomers by anion exchange chromatography, N.J. Chatterton et al; extraction and purification of preparative amounts of l-kestose, 6-kestose, neokestose, nystose and inulin-pentasaccharide, H. Smouter and R.J. Simpson; recent advances in the structural chemistry of inulin, A.D. French; chemical modification of chicory root inulin, E. Berghofer et al; hydroxymethylfurfural, a possible basic chemical for industrial intermediates, M. Kunz. Part 3 Biochemistry, microbiology and molecular biology: unresolved problems in the enzymology of fructan metabolism, C.J. Pollock et al; purification and properties of sucrose:sucrose fructosyltransferases from barley leaves and onion seeds, G.C. Angenent et al; immobilization of inulinase in activate carbon for the production of very-high-fructose syrups from Jerusalem artichoke tuber extracts, J.M. Magro et al; preparation and characterization of aqueous inulin/exo-inulinase systems, A. Huber et al; a biotechnological and ecophysiological study of thermophilic inulin-degrading clostridia, W.J. Drent et al; the cloned "bacillus subtilis" levanase gene as a potent system for the exploitation of inulin in biotechnological processes, H. Schwab and E. Wanker. Part 4 Food and medical applications: the occurrence of fructan in food plants, L.D. Incoll and G.D. Bonnett; Jerusalem artichoke as a multipurpose raw material for food products of high fructose or inulin content, J. Barta; the use of inulin for the determination of renal function - applicability and problems, N. Gretz et al. Part 5 Miscellaneous.