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Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura
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Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.
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Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta.
Lars Nilsson is a professor in formulation technology Department of Process and Life Science Engineering at the Lund University, Sweden. He holds a PhD in food technology and specializes in areas such as surface and colloid chemistry, biopolymers, biopolymer characterization, protein formulation, emulsions, and foams, as well as field-flow fractionation. Nilsson has a strong publication history focusing on starch and its properties, particularly in the field of food.
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Starch in Food: Structure, Function and Applications
Impresión bajo demandaLibrería: Brook Bookstore On Demand, Napoli, NA, Italia
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Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: 3e56185a737fd29def1ebc279aed5752
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Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Librería: Majestic Books, Hounslow, Reino Unido
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Condición: New. pp. 736. Nº de ref. del artículo: 371884042
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Starch in Food
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Elsevier Science Nov 2017, 2017
ISBN 10: 0081008686
ISBN 13: 9780081008683
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. 916 pp. Englisch. Nº de ref. del artículo: 9780081008683
Cantidad disponible: 2 disponibles
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Starch in Food: Structure, Function and Applications
Librería: Revaluation Books, Exeter, Reino Unido
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Hardcover. Condición: Brand New. 2nd edition. 893 pages. 9.25x6.25x2.00 inches. In Stock. Nº de ref. del artículo: __0081008686
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Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Librería: Books Puddle, New York, NY, Estados Unidos de America
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Condición: New. pp. 736. Nº de ref. del artículo: 26375209941
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Starch in Food : Structure, Function and Applications
Impresión bajo demandaLibrería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Nº de ref. del artículo: 9780081008683
Cantidad disponible: 2 disponibles
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Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Librería: Biblios, Frankfurt am main, HESSE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. pp. 736. Nº de ref. del artículo: 18375209951
Cantidad disponible: 3 disponibles