Articles liés à Starch In Food: Structure, Function and Applications
Synopsis
Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. 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.
Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion.
Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Présentation de l'éditeur
Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. 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.
Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion.
Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
Revue de presse
...a valuable addition to libraries in research, industrial and tertiary organisations. The standard of presentation is very high, being remarkably free from error, and diagrams, figures and tables are well laid out and easy to follow., Food Australia
From the sources of starch through to modification and functional foods, this book covers all you will ever need to know about starch., Food Processing
The handbook comprehensively elucidates the role of starch in human food, accompanied by easy-to-follow tables and excellently illustrated by figures and diagrams., Advances in Food Sciences
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Starch in Food: Structure, Function and Applications (Woodhead's Food Science, Technology and Nutrition)
Edité par
CRC Press, 2004
ISBN 10 : 0849325552
ISBN 13 : 9780849325557
Ancien ou d'occasion
Couverture rigide
Edition originale
Vendeur : killarneybooks, Inagh, CLARE, Irlande
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Good. 1st Edition. Oversized hardcover, xvi + 605 pages, NOT ex-library. Weight over 1kg. Missing the front blank endpaper, rubbing to the tips of board corners. Interior is clean and bright with unmarked text, free of inscriptions and stamps, firmly bound. Issued without a dust jacket. ISBN sticker on the back. N° de réf. du vendeur 009034
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