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Synopsis
Resistant Starch (RS) content in food is naturally classified as very low so there is a need of some modifications to increase its content. Over the last two decades, many starch modification methods have been investigated to increase the number of RS, ranged from conventional methods which are physical methods involving heat such as hydrothermal methods (heat moisture treatment, annealing, autoclaving-cooling), to the latest non-conventional methods using ultrasonication technology and microwaves and other types of mild technology that apply biological methods. Various positive benefits of RS for the body such as preventing colon cancer, its hypoglycemic effect, acting a prebiotic, reducing the risk of gallstone formation, its hypocolesterolemic effect, inhibiting fat accumulation and increasing mineral absorption are also discussed in this book, along with its application in the food industry.
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Preparation Techniques, Benefits and Application of Resistant Starch
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LAP LAMBERT Academic Publishing, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
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Preparation Techniques, Benefits and Application of Resistant Starch
Edité par
LAP LAMBERT Academic Publishing, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
Couverture souple
Vendeur : California Books, Miami, FL, Etats-Unis
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Preparation Techniques, Benefits and Application of Resistant Starch
Edité par
LAP LAMBERT Academic Publishing, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
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PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9786202666312
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Preparation Techniques, Benefits and Application of Resistant Starch
Edité par
LAP LAMBERT Academic Publishing, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
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Preparation Techniques, Benefits and Application of Resistant Starch
Edité par
LAP LAMBERT Academic Publishing, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
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Preparation Techniques, Benefits and Application of Resistant Starch
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LAP Lambert Academic Publishing 2020-06, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
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Preparation Techniques, Benefits and Application of Resistant Starch
Edité par
LAP LAMBERT Academic Publishing Jun 2020, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Resistant Starch (RS) content in food is naturally classified as very low so there is a need of some modifications to increase its content. Over the last two decades, many starch modification methods have been investigated to increase the number of RS, ranged from conventional methods which are physical methods involving heat such as hydrothermal methods (heat moisture treatment, annealing, autoclaving-cooling), to the latest non-conventional methods using ultrasonication technology and microwaves and other types of mild technology that apply biological methods. Various positive benefits of RS for the body such as preventing colon cancer, its hypoglycemic effect, acting a prebiotic, reducing the risk of gallstone formation, its hypocolesterolemic effect, inhibiting fat accumulation and increasing mineral absorption are also discussed in this book, along with its application in the food industry. 64 pp. Englisch. N° de réf. du vendeur 9786202666312
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Preparation Techniques, Benefits and Application of Resistant Starch
Edité par
LAP LAMBERT Academic Publishing, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Anggriawan RiyanThe Author is currently a faculty member of Food Business Technology at Prasetiya Mulya University, Indonesia. He obtained his PhD in the field of Agricultural Sciences from Georg-August-Universitaet Goettingen Germany . N° de réf. du vendeur 385948699
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Preparation Techniques, Benefits and Application of Resistant Starch
Edité par
LAP LAMBERT Academic Publishing Jun 2020, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware -Resistant Starch (RS) content in food is naturally classified as very low so there is a need of some modifications to increase its content. Over the last two decades, many starch modification methods have been investigated to increase the number of RS, ranged from conventional methods which are physical methods involving heat such as hydrothermal methods (heat moisture treatment, annealing, autoclaving-cooling), to the latest non-conventional methods using ultrasonication technology and microwaves and other types of mild technology that apply biological methods. Various positive benefits of RS for the body such as preventing colon cancer, its hypoglycemic effect, acting a prebiotic, reducing the risk of gallstone formation, its hypocolesterolemic effect, inhibiting fat accumulation and increasing mineral absorption are also discussed in this book, along with its application in the food industry.Books on Demand GmbH, Überseering 33, 22297 Hamburg 64 pp. Englisch. N° de réf. du vendeur 9786202666312
Quantité disponible : 2 disponible(s)
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Preparation Techniques, Benefits and Application of Resistant Starch
Edité par
LAP LAMBERT Academic Publishing, 2020
ISBN 10 : 6202666315
ISBN 13 : 9786202666312
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Resistant Starch (RS) content in food is naturally classified as very low so there is a need of some modifications to increase its content. Over the last two decades, many starch modification methods have been investigated to increase the number of RS, ranged from conventional methods which are physical methods involving heat such as hydrothermal methods (heat moisture treatment, annealing, autoclaving-cooling), to the latest non-conventional methods using ultrasonication technology and microwaves and other types of mild technology that apply biological methods. Various positive benefits of RS for the body such as preventing colon cancer, its hypoglycemic effect, acting a prebiotic, reducing the risk of gallstone formation, its hypocolesterolemic effect, inhibiting fat accumulation and increasing mineral absorption are also discussed in this book, along with its application in the food industry. N° de réf. du vendeur 9786202666312
Quantité disponible : 1 disponible(s)