Normal view MARC view ISBD view

Functional Starch and Applications in Food / edited by Zhengyu Jin.

Contributor(s):

Jin, Zhengyu [editor.]

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9789811310768 :
9789811310775

Subject(s):

LOC classification:

TP248.65.F66 2018

Contents:

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.

Summary: This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. 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.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP248.65.F66 2018 (Browse shelf(Opens below))	Available		0000000971
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP248.65.F66 2018 (Browse shelf(Opens below))	Available		0000000928

Browsing PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH shelves, Shelving location: Main Library General Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available				Next
Previous	TP248.65.F66.2018 Analytical methods for the assessment of Maillard Reactions in foods /	TP248.65.F66.2018 Analytical methods for the assessment of Maillard Reactions in foods /	TP248.65.F66 2018 Functional Starch and Applications in Food /	TP248.65.F66 2018 Functional Starch and Applications in Food /	TP248.65.F66.2020 Technological processes for marine foods-from water to fork : bioactive compounds, industrial applications and genomics /	TP248.65.F66.2020 Technological processes for marine foods-from water to fork : bioactive compounds, industrial applications and genomics /	TP248.65.F66 A353 2018 Advances in biotechnology for food industry /	Next

includes bibliographical references

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. 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.

Description based on publisher-supplied MARC data.

There are no comments on this title.

to post a comment.