Starch in Food: Structure, Function and Applications (Woodhead's Food Science, Technology and Nutrition)

Ann-Charlotte Eliasson

ISBN 10: 0849325552 / ISBN 13: 9780849325557

Edité par CRC Press, 2004

A propos de cet article

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

Détails bibliographiques

• Titre: Starch in Food: Structure, Function and Applications (Woodhead's Food Science, Technology and Nutrition)
• Éditeur: CRC Press
• Date de parution: 2004
• Langue: anglais
• ISBN à 10 chiffres: 0849325552
• ISBN à 13 chiffres: 9780849325557
• Reliure: Hardcover
• Édition: 1st Edition
• État de l'article: Good

A propos de ce titre

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.