Starch Structure, Functionality and Application in Foods - Rilegato

 
9789811506215: Starch Structure, Functionality and Application in Foods
Rilegato
ISBN 10: 9811506213 ISBN 13: 9789811506215
Casa editrice: Springer Nature, 2020

Sinossi

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.. 

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

Informazioni sull?autore

Dr. Shujun Wang is a Professor at Tianjin University of Science & Technology. He was the recipient of University of Sydney Postdoctoral Research Fellowship, and was a lecturer and then Associate Professor at Tianjin University. His research interests are at the interface between food science and nutrition, and his work has provided new conceptual insights into the structural organization and functionality of starch granules; the mechanism of starch gelatinization and retrogradation; the structural changes of starch; and the interactions between starch, protein and lipids during food processing and their effects on starch functionality and digestibility. He has published over 100 peer-reviewed papers, mostly in leading journals in the field of food science and technology. He received the IFT Tanner Award for the Most Cited Paper of 2015, Best Poster Award at the 61st Australian Cereal Chemistry Conference, and the CIFST Distinguished Young Scientist Award.


Dalla quarta di copertina

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.

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

Editore
Springer Nature
Data di pubblicazione
2020
Lingua
Inglese
ISBN 10 
9811506213
ISBN 13 
9789811506215
Rilegatura
Copertina rigida
Numero edizione
1
Numero di pagine
188
Redattore
Wang Shujun
Contatto del produttore
Springer Nature Customer Service Center GmbH
ProductSafety@springernature.com

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Heidelberg
69115
Germania

Altre edizioni note dello stesso titolo

9789811506246: Starch Structure, Functionality and Application in Foods

Edizione in evidenza

ISBN 10:  9811506248 ISBN 13:  9789811506246
Casa editrice: Springer, 2021
Brossura