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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
Vazba: Pevná
Vydavatel: Springer Verlag, Singapore
Dostupnost: Skladem u dodavatele
Odesíláme za 10-13 dnů
3 426 Kč
The book summarizes the latest research on starch structures and how these structures occur during f...

Informace o knize

Autor
Shujun Wang
Jazyk
Angličtina
Vazba
Kniha - Pevná
Vydáno
2020
Stránek
179
EAN
9789811506215
Enbook ID
24641423
Vydavatel
Springer Verlag, Singapore
Hmotnost
454
Rozměry
155 x 235 x 16

Kompletní 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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