Articoli correlati a Starch in Food: Structure, Function and Applications
Sinossi
Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch.
Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion.
The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.
- Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch
- Reviews starch structure and functionality
- Extensive coverage of the growing range of starch ingredients
- Examines how starch ingredients are used to improve the nutritional and sensory quality of food
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
L'autore
Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreWoodhead Pub Ltd
- Data di pubblicazione2017
- ISBN 10 0081008686
- ISBN 13 9780081008683
- RilegaturaCopertina rigida
- LinguaInglese
- Numero edizione2
- Numero di pagine893
- RedattoreSjöö Malin, Nilsson Lars
Compra nuovo
Visualizza questo articolo
EUR 323,57
EUR 7,62 per la spedizione da Regno Unito a U.S.A.
Destinazione, tempi e costiRisultati della ricerca per Starch in Food: Structure, Function and Applications
Foto dell'editore
Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: New. pp. 736. Codice articolo 371884042
Quantità: 3 disponibili
Foto dell'editore
Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 736. Codice articolo 26375209941
Quantità: 3 disponibili
Foto dell'editore
Starch in Food: Structure, Function and Applications
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Brand New. 2nd edition. 893 pages. 9.25x6.25x2.00 inches. In Stock. Codice articolo __0081008686
Quantità: 2 disponibili
Immagini fornite dal venditore
Starch in Food
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. 916 pp. Englisch. Codice articolo 9780081008683
Quantità: 2 disponibili
Foto dell'editore
Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 5 su 5 stelle
Condizione: New. pp. 736. Codice articolo 18375209951
Quantità: 3 disponibili
Immagini fornite dal venditore
Starch in Food : Structure, Function and Applications
Print on DemandDa: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Codice articolo 9780081008683
Quantità: 2 disponibili