Name: Handbook of Starch Science and Technology (en Inglés)
SKU: 64177983
Price: 193.64 USD
Availability: InStock
Author: Miao Ming,Chen Long,Bemiller James N.
ISBN: 9781032683690

portada Handbook of Starch Science and Technology (en Inglés)

Handbook of Starch Science and Technology (en Inglés)

Formato

Libro Físico

Editorial

Crc Press

Autor

Miao Ming,Chen Long,Bemiller James N.

Idioma

Inglés

N° páginas

370

Encuadernación

Tapa Dura

ISBN13

9781032683690

N° edición

Handbook of Starch Science and Technology (en Inglés)

Miao Ming,Chen Long,Bemiller James N. (Autor) · Crc Press · Tapa Dura

Libro Nuevo Importado

Envío: 22 a 29 días háb.

$ 352.07$ 193.64

-45%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 34 unidades

$ 193.64

Llega entre el 30 Sep y el 14 Oct a Quito, Pichincha. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Handbook of Starch Science and Technology (en Inglés)"

Fifteen years have passed since the last major treatise on starch was published. Since then, knowledge of the molecular and macromolecular structures of starch; exploration of new sources of commercial starch; modification of the properties of starches via chemical, enzymic, genetic, and physical means; and investigations into potential uses of new products have proliferated. The Handbook of Starch Science and Technology explores new developments in starch science and technologies to achieve new paradigms in the development of natural glucose polymers. New developments of starches with enhanced nutritional and health benefits and specialized starch derivatives are discussed in terms of novel applications for the design of functional products and recent developments for structuring starch that have not been covered in the previous literature. Further, it discusses the uses of starch in the manufacture of starch inclusion complexes and nanoparticles and as a key component in carrier delivery applications.Features: Explores the genetics and physiology of starch biosynthesis Covers the source, isolation, structure, and properties of starches Identifies the structure and behavior of typical components in starch - amylose, amylopectin, and phytoglycogen Includes specific information on the modification and application of starch derivatives Presents current and emerging trends for starch science and technology This timely guide is for scientists and technologists working in the fields of agriculture, biotechnology, food, pharmaceuticals, chemical engineering, nutrition, and human health.