| Starch: Advances in Structure and Function Contributor(s): Barsby, T. L. (Editor), Donald, A. M. (Editor), Frazier, P. J. (Editor) |
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ISBN: 085404860X ISBN-13: 9780854048601 Publisher: Royal Society of Chemistry OUR PRICE: $113.05 Product Type: Hardcover Published: November 2001 Annotation: 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 behavior 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 characterization, processing and ingredient functionality, and control of starch biosynthesis. The multidisciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists. |
| Additional Information |
| BISAC Categories: - Health & Fitness | Diet & Nutrition - Food Content Guides - Cooking | Methods - Canning & Preserving - Science | Chemistry - General |
| Dewey: 664.2 |
| LCCN: 2005432672 |
| Series: Special Publication |
| Physical Information: 0.97" H x 6.5" W x 9.5" (1.01 lbs) 232 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |