Cantitate/Preț
Produs
Total produse
Vezi coșul
Starch: Advances in Structure and Function de Royal Society of Chemistry

Starch: Advances in Structure and Function: Special Publication, cartea 271

Autor Royal Society of Chemistry Editat de T. L. Barsby, A. M. Donald
en Limba Engleză Hardback – 31 oct 2001
Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.
Citește tot Restrânge

Din seria Special Publication

Preț: 66030 lei

Preț vechi: 74191 lei
-11% Nou

Puncte Express: 990
Preț estimativ în valută:
12637€ • 13330$ • 10561£

Carte tipărită la comandă

Livrare economică 31 decembrie 24 - 14 ianuarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780854048601
ISBN-10: 085404860X
Pagini: 232
Ilustrații: 1
Dimensiuni: 165 x 241 x 25 mm
Greutate: 0.46 kg
Editura: Royal Society Of Chemistry
Seria Special Publication

Cuprins

Starch Structure/Function Relationships: Achievements and Challenges; Modelling of Starch Extrusion and Damage in Industrial Forming Processes; Processing-Structure-Rheology Relationships of Microphase Separated Starch/Non-Starch Polysaccharide Mixtures; Macromolecular Degradation of Extruded Starches Measured By HPSEC-MALLS; The Impact of Internal Granule Structure on Processing and Properties; PFG-NMR Applied to Measure the Difference in Local Moisture Content Between Gelatinized and Non-Gelatinized Region in a Heated Starch/Water System; Retrogradation Kinetics of Mixtures of Rice Starch with Other Types of Starches; Effects of Sugars on Gelatinization and Retrogradation of Corn Starch; Implications of Genetic Changes in Starch Granular Structure to Gelatinisation Behaviour; Starch Ethers Obtained by Microwave Radiation-Structure and Functionality; Amylopectin Crystallisation in Starch; An Approach to Structural Analysis of Granules Using Genetically Modified Starches; Mechanisms of the Action of Porcine Pancreatic α-Amylase on Native and Heat Treated Starches From Various Botanical Sources; Health-Promoting Function of Wheat or Potato Resistant Starch Preparations Obtained by Physico-Biochemical Process; Starch Biosynthesis in the Small Grained Cereals: Wheat and Barley; Transport of Metabolites into Amyloplasts During Starch Synthesis; The Synthesis and Degradation of Starch Arabidopsis Leaves: The Role of Disproportionating Enzyme; The Synthesis of Amylose; Null Alleles at the Waxy Loci in Wheat and Oats: Origin, Distribution and Exploitation; Effect of Inter- and Intra-Allelic Variation on Starch Granular Structure; Poster Abstracts; Subject Index.

Descriere

This book documents the latest research and opinion on starch structure and its function as a food material.