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Książka Starch Structure, Functionality and Application in Foods Shujun Wang

Starch Structure, Functionality and Application in Foods

Autor: Shujun Wang
Język: Angielski
Oprawa: Twarda
Wydawca: Springer Verlag, Singapore
Dostępność: Dostępna u dostawcy
Wysyłamy za 10-13 dni
637.13 zł
The book summarizes the latest research on starch structures and how these structures occur during f...

Informacje o książce

Autor
Shujun Wang
Język
Angielski
Oprawa
Książka - Twarda
Data wydania
2020
strony
179
EAN
9789811506215
Enbook ID
24641423
Wydawca
Springer Verlag, Singapore
Waga
454
Wymiary
155 x 235 x 16

Pełny opis

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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