Starch in Food PDF
By:Ann-Charlotte Eliasson
Published on 2004-09-20 by CRC Press
Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
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Book ID of Starch in Food's Books is 6IO3eV7KfDIC, Book which was written byAnn-Charlotte Eliassonhave ETAG "IQAR0R7Q/UE"
Book which was published by CRC Press since 2004-09-20 have ISBNs, ISBN 13 Code is 9780849325557 and ISBN 10 Code is 0849325552
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Book which have "605 Pages" is Printed at BOOK under CategoryTechnology and Engineering
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