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Starch Food Structure Function (23 results)
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Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Seller: Phatpocket Limited, Waltham Abbey, HERTS, United Kingdom
Seller rating 5 out of 5 stars
US$ 123.66
US$ 14.36 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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Hardcover. Condition: 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.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Condition: New.
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Condition: New.
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US$ 289.15
US$ 8.77 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: New.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 249 of 282: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 355.68
US$ 8.77 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketCondition: New. pp. 736.
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Starch in Food: Structure, Function and Applications
Book 249 of 282: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 382.55
US$ 20.25 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 2nd edition. 893 pages. 9.25x6.25x2.00 inches. In Stock.
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Starch in Food: Structure, Function, and Applications
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 428.27
US$ 16.17 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Starch in Food : Structure, Function, and Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 468.54
US$ 20.25 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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International EditionUS$ 459.00
US$ 17.52 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketCondition: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Starch in Food : Structure, Function, and Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 486.37
US$ 20.25 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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US$ 465.30
US$ 57.67 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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US$ 2,150.67
US$ 33.74 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: Good. Good. Dust Jacket NOT present. CD WILL BE MISSING. . SHIPS FROM MULTIPLE LOCATIONS. book.
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Starch in Food : Structure, Function, and Applications
Language: English
Published by Elsevier Science Mai 2024, 2024
ISBN 10: 0323961029 ISBN 13: 9780323961028
Taschenbuch. Condition: Neu. Neuware - Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering 'hot' areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.
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food starch structure. function and application(Chinese Edition)
Published by China Light Industry Press Pub. Date :2009-01-01, 1991
ISBN 10: 7501965196 ISBN 13: 9787501965199
Soft cover. Condition: New. Language:Chinese.Author:YI LAI YA SEN (Ann-Charlotte Eliasson) ZHAO KAI DENG YI (RUI DIAN)YI LAI YA SEN.Binding:Soft cover.Publisher:China Light Industry Press Pub. Date :2009-01-01.
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US$ 368.06
US$ 20.25 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketPaperback. Condition: Brand New. 3rd edition. 400 pages. 10.88x8.50x10.87 inches. In Stock. This item is printed on demand.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.
