Functional Starch and Applications in Food
Editat de Zhengyu Jinen Limba Engleză Paperback – 8 feb 2019
Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (1) | 554.97 lei 38-44 zile | |
| Springer Nature Singapore – 8 feb 2019 | 554.97 lei 38-44 zile | |
| Hardback (1) | 560.66 lei 38-44 zile | |
| Springer Nature Singapore – 6 oct 2018 | 560.66 lei 38-44 zile |
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Specificații
ISBN-13: 9789811345630
ISBN-10: 9811345635
Pagini: 226
Ilustrații: V, 226 p. 48 illus., 31 illus. in color.
Dimensiuni: 155 x 235 mm
Ediția:Softcover reprint of the original 1st ed. 2018
Editura: Springer Nature Singapore
Colecția Springer
Locul publicării:Singapore, Singapore
ISBN-10: 9811345635
Pagini: 226
Ilustrații: V, 226 p. 48 illus., 31 illus. in color.
Dimensiuni: 155 x 235 mm
Ediția:Softcover reprint of the original 1st ed. 2018
Editura: Springer Nature Singapore
Colecția Springer
Locul publicării:Singapore, Singapore
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Cuprins
Introduction.- Slowly digested starch and applications.- Resistant starch and applications.- Porous starch and applications.- Starch microemulsion and applications.- Microcrystalline starch and noncrystallization starch and their applications.- Starch‐lipid and starch‐protein complex and their applications.
Notă biografică
Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.
Textul de pe ultima copertă
This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications.
Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.
Caracteristici
Introduces functional starch Covers kinds of starch Involves its application in food