Name: Starch in Food: Structure, Function, and Applications (en Inglés)
SKU: 62198496
Price: 375.65 USD
Availability: InStock
Author: Nilsson Lars
ISBN: 9780323961028

portada Starch in Food: Structure, Function, and Applications (en Inglés)

Starch in Food: Structure, Function, and Applications (en Inglés)

Formato

Libro Físico

Editorial

Woodhead Publishing

Autor

Nilsson Lars

Idioma

Inglés

N° páginas

572

Encuadernación

Tapa Blanda

ISBN13

9780323961028

N° edición

Starch in Food: Structure, Function, and Applications (en Inglés)

Nilsson Lars (Autor) · Woodhead Publishing · Tapa Blanda

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Reseña del libro "Starch in Food: Structure, Function, and Applications (en Inglés)"

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.