Isbn: 9781334410390 - digestibility of starch of different sorts as affected by cooking: a dissertation (classic reprint) (3 resultados)

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: New. Print on Demand. This book provides a detailed, multifaceted study of starch, an abundant substance found in many foods. The author begins by describing starch's fundamental chemistry and structure. Then, they delve into how cooking methods and duration impact digestibility. Drawing on classic starch chemistry studies and investigations, the author nuances our understanding of starch, challenging long-held assumptions in the field. For instance, the research suggests that boiling starch for extended periods only marginally improves digestibility. This challenges the long-held belief that longer cooking times yield more easily digestible starch. The author also explores the historical contributions of scientists and their varied theories, providing context for current knowledge. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…