9780081008683 - starch in food: structure, function and applications (woodhead publishing series in food science, technology and nutrition) (7 resultados)
Idioma: Inglés
Editorial: Woodhead Publishing, 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 de 301. Libro 249 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 322,17
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Condición: New. pp. 736.
Idioma: Inglés
Editorial: Woodhead Pub Ltd, 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 de 301. Libro 249 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 331,78
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Hardcover. Condición: Brand New. 2nd edition. 893 pages. 9.25x6.25x2.00 inches. In Stock.
Idioma: Inglés
Editorial: Woodhead Publishing, 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 de 301. Libro 249 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 348,99
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Condición: New. pp. 736.
Idioma: Inglés
Editorial: Woodhead Publishing, 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 de 301. Libro 249 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 355,63
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. pp. 736.
Idioma: Inglés
Editorial: Woodhead Publishing, 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 de 301. Libro 249 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 283,69
Envío por EUR 13,50Se envía de Italia a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: new. Questo è un articolo print on demand.
Idioma: Inglés
Editorial: Elsevier Science Nov 2017, 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 de 301. Libro 249 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 325,00
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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.
Idioma: Inglés
Editorial: Elsevier Science, 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 249 de 301. Libro 249 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 355,01
Envío por EUR 67,86Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
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 upda…ted 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.
