Starch in food : structure, function and applications /
Part I. Analysing and modifying starch: Plant starch synthesis - Analysing starch structure - Starch bioengineering - Starch-acting enzymes - Understanding starch structure and functionality - Measuring starch in food. Part II. Sources of starch: The functionality of wheat starch - Developments in p...
Guardado en:
| Autor principal: | |
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| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
Cambridge, UK :
Woodhead Publishing Limited,
2004.
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| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 01866Cam#a22003013a#4500 | ||
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| 100 | 1 | |a Eliasson, Ann Charlotte. |e ed. |9 294141 | |
| 245 | 0 | 0 | |a Starch in food : |b structure, function and applications / |c Ann-Charlotte Eliasson [ed.]. |
| 260 | |a Cambridge, UK : |b Woodhead Publishing Limited, |c 2004. | ||
| 300 | |a 605 p. : |b figuras | ||
| 520 | 2 | |a Part I. Analysing and modifying starch: Plant starch synthesis - Analysing starch structure - Starch bioengineering - Starch-acting enzymes - Understanding starch structure and functionality - Measuring starch in food. Part II. Sources of starch: The functionality of wheat starch - Developments in potato starches - The functionality of rice starch - New corn starches - Tropical sources of starch. Part III. Applications: Starch as an ingredient: manufacture and applications - Utilizing starches in product development - Modified starches and the stability of frozen foods - Starch-lipid interactions and their relevance in food products - Starch-bases microencapsulation. Part IV. Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch - Starch: physical and mental performance - Detecting nutritional starch fractions - Resistant starch - Analysing starch digestion. | |
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