ISBN 10: 1855737310 / ISBN 13: 9781855737310
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This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: CONTENTS Part 1 Analysing and modifying starch: Plant starch synthesis; Analysing starch structure; Starch bioengineering; Starch-acting enzymes; Understanding starch structure and functionality; Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch; Developments in potato starches; The functionality of rice starch; New corn starches; Tropical sources of starch. Part 3 Applications: Starch as an ingredient: manufacture and applications; Utilising starches in product development; Modified starches and the stability of frozen foods; Starch-lipid interactions and their relevance in food products; Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch; Starch, physical and mental performance; Detecting nutritional starch fractions; Resistant starch; Analysing starch digestion. Codice inventario libreria

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Riassunto: Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.

Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.

Starch in food is a standard reference book for those working in the food industry.

  • 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

About the Author: Ann-Charlotte Eliasson is Head of the Department of Food Technology, Engineering and Nutrition and Professor of Cereal Technology at the University of Lund, Sweden.

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A-C Eliasson
Editore: Woodhead Publishing 2004-08-01 (2004)
ISBN 10: 1855737310 ISBN 13: 9781855737310
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Descrizione libro Woodhead Publishing 2004-08-01, 2004. Hardcover. Condizione libro: New. Codice libro della libreria NU-ELS-00014359

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Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2004. Hardback. Condizione libro: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. Codice libro della libreria EOD9781855737310

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Descrizione libro Woodhead Publishing, 2004. HRD. Condizione libro: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Codice libro della libreria IP-9781855737310

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Descrizione libro Elsevier Science and Technology, 2004. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IP-9781855737310

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Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2004. Hardback. Condizione libro: New. Language: English . Brand New Book ***** Print on Demand *****.Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. Codice libro della libreria APC9781855737310

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Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2004. Hardback. Condizione libro: New. Language: English . Brand New Book ***** Print on Demand *****. Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. Codice libro della libreria APC9781855737310

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Descrizione libro Condizione libro: New. This item is Print on Demand - Depending on your location, this item may ship from the US or UK. Codice libro della libreria POD_9781855737310

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Descrizione libro Woodhead Publishing, 2017. Hardcover. Condizione libro: New. Never used! This item is printed on demand. Codice libro della libreria P111855737310

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Descrizione libro Woodhead Publishing, 2004. Hardcover. Condizione libro: New. book. Codice libro della libreria M1855737310

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