9781032655604 - starch: structure, properties, and modifications for food applications (11 risultati)
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Starch: Structure, Properties, And Modifications For Food Applications
Bangar, Sneh Punia (Editor)/ Kumar Siroha, Anil (Editor)/ Sunooj, K.V. (Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 386 pages. 7.00x0.84x10.00 inches. In Stock.
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interest includes the extraction and functional characterization of functional f.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Neuware - Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. 'Starch: Structure, Properties, and Modif…ications for Food Applications' explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features: - This book will cover the functional characteristics of conventional and non-conventional starches - It covers the different methods of starch modification, including physical, chemical, and enzymatic methods - The latest information on the properties of modified starch is from different sources - This book will explore the current and emerging application trends of modified starches With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Paperback. Condizione: new. Paperback. Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifi…cations for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
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EUR 110,90
EUR 43,31 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifi…cations for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 130,64
EUR 31,97 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifi…cations for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
