Starch Structure, Functionality and Application in Foods

Language: English

Published by Springer Nature Singapore, Springer Nature Singapore Aug 2020, 2020

9811506213 / 9789811506215

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This item is printed on demand - Print on Demand Titel. Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 188 pp. Englisch.

Seller Inventory # 9789811506215

Title
Starch Structure, Functionality and Application in Foods
Author
Shujun Wang
Publisher
Springer Nature Singapore, Springer Nature Singapore Aug 2020
Publication year
2020
Condition
Neu
Binding
Buch
Language
English
ISBN 10
9811506213
ISBN 13
9789811506215
Item weight
453 grams
Dimensions
241x160x16 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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AbeBooks seller since January 23, 2017

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