| Starch Structure, Functionality and Application in Foods 2020 Edition Contributor(s): Wang, Shujun (Editor) |
|
 |
ISBN: 9811506213 ISBN-13: 9789811506215 Publisher: Springer OUR PRICE: $161.49 Product Type: Hardcover Published: August 2020 |
| Additional Information |
| BISAC Categories: - Science | Life Sciences - Biochemistry - Technology & Engineering | Food Science - General |
| Dewey: 572 |
| Physical Information: 0.5" H x 6.14" W x 9.21" (0.97 lbs) 179 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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.. |
