9780081008683 - starch in food: structure, function and applications (7 risultati)
Lingua: Inglese
Editore: Woodhead Publishing 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 di 301. Libro 249 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Majestic Books, Hounslow, , Regno UnitoMajestic Books
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Condizione: New. pp. 736.
Lingua: Inglese
Editore: Woodhead Publishing 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 di 301. Libro 249 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 736.
Lingua: Inglese
Editore: Woodhead Pub Ltd 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 di 301. Libro 249 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 2nd edition. 893 pages. 9.25x6.25x2.00 inches. In Stock.
Lingua: Inglese
Editore: Woodhead Publishing 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 di 301. Libro 249 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. pp. 736.
Lingua: Inglese
Editore: Woodhead Publishing 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 di 301. Libro 249 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Elsevier Science Nov 2017 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 di 301. Libro 249 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 325,00
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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 full…y 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.
Lingua: Inglese
Editore: Elsevier Science 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 di 301. Libro 249 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 355,01
EUR 67,86 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
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 upd…ated 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.
