Starch: Structure and Functionality - Rilegato

Frazier, P. J.; Donald, A. M.; Richmont, P.

Rilegato

ISBN 10: 0854047425 ISBN 13: 9780854047420

Casa editrice: Royal Society of Chemistry, 1997

Riassunto

Starch is the basis of a huge global industry. Research in this fast moving field is documented in Starch: Structure and Functionality. Focusing on the three key areas of diet and health, physico-chemical aspects of starch and genetic and agronomic questions, this unique book provides discussion of the latest research in a multidisciplinary setting, with the spectrum of contributions ranging from genetic modification to the end use of starch. Following developments in scientists' abilities to manipulate plant genes, and hence enzymatic pathways, it is important that these manipulations improve the structure and functionality of starch, particularly for researchers in the food industry. Starch: Structure and Functionality will broaden the knowledge base in this important area, and will be of great interest to physicists, chemists, biologists and medical experts alike.

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Su questa edizione

• Editore: Royal Society of Chemistry
• Data di pubblicazione: 1997
• ISBN 10: 0854047425
• ISBN 13: 9780854047420
• Rilegatura: Copertina rigida
• Numero di pagine: 290