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Kniha Starch Structure, Functionality and Application in Foods Shujun Wang

Starch Structure, Functionality and Application in Foods

Autor: Shujun Wang
Jazyk: Angličtina
Väzba: Pevná
Vydavateľ: Springer Verlag, Singapore
Dostupnosť: Skladom u dodávateľa
Odosielame za 10-13 dní
149.88 €
The book summarizes the latest research on starch structures and how these structures occur during f...

Informácie o knihe

Autor
Shujun Wang
Jazyk
Angličtina
Väzba
Kniha - Pevná
Vydalo
2020
Stránok
179
EAN
9789811506215
Enbook ID
24641423
Vydavateľ
Springer Verlag, Singapore
Hmotnosť
454
Rozmery
155 x 235 x 16

Kompletný popis

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..

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