Name: Starch Structure, Functionality and Application in Foods
Price: 5051.00 TWD
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Author: Wang, Shujun
ISBN: 9789811506246

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Starch Structure, Functionality and Application in Foods

Type

Physical Book

Publisher

Springer

Author

Wang, Shujun

Language

English

Pages

179

Format

Paperback

Dimensions

23.4 x 15.6 x 1.0 cm

Weight

0.27 kg.

ISBN13

9789811506246

Synopsis "Starch Structure, Functionality and Application in Foods"

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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Starch Structure, Functionality and Application in Foods - Wang, Shujun

Synopsis "Starch Structure, Functionality and Application in Foods"

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