Details
Functional Starch and Applications in Food
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96,29 € |
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| Verlag: | Springer |
| Format: | |
| Veröffentl.: | 19.09.2018 |
| ISBN/EAN: | 9789811310775 |
| Sprache: | englisch |
Dieses eBook enthält ein Wasserzeichen.
Beschreibungen
<p>This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. </p><p>Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries. <br></p><p><br></p><div><div><br></div></div>
Introduction.- Slowly digested starch and applications.- Resistant starch and applications.- Porous starch and applications.- Starch microemulsion and applications.- Microcrystalline starch and noncrystallization starch and their applications.- Starch‐lipid and starch‐protein complex and their applications.
Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.
<div><div>This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. </div><div><br></div><div>Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries. </div><div><br></div></div>
<p>Introduces functional starch</p><p>Covers kinds of starch</p><p>Involves its application in food</p>
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