Articoli correlati a Single, Double, and Triple Starch Modifications

Single, Double, and Triple Starch Modifications - Brossura

Libro 2 di 9: Applications of Starches in Food and Packaging
 
9780443363245: Single, Double, and Triple Starch Modifications
Brossura
ISBN 10: 0443363242 ISBN 13: 9780443363245
Casa editrice: Academic Press, 2026

Sinossi

Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Informazioni sull'autore

Dr. Guo is currently the Vice President of the Institute of Food Science and Nutrition Health, and the Director of the Department of Food Safety, College of Food Science, Fujian Agriculture and Forestry University.
He was a doctoral supervisor, and visiting scholar at North Dakota State University. He was also appointed as a Young Top Talent of Fujian Province, being the winner of the 15th Fujian Youth Science and Technology Award. He is also a member of the Youth Committee of the international journal "Food Frontiers".

Dalla quarta di copertina

Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
Academic Press
Data di pubblicazione
2026
Lingua
Inglese
ISBN 10 
0443363242
ISBN 13 
9780443363245
Rilegatura
Copertina flessibile
Numero edizione
1
Numero di pagine
500
Redattore
Guo
Contatto del produttore
non disponibile
Persona responsabile
non disponibile