Starches for Food Application

Chemical, Technological and Health Properties

444 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health.

• Reihe: Academic Press
• ISBN: 9780128094402
• Sprache: Englisch
• Erscheinungsdatum: 01.11.2018
• Größe: 229 x 152 mm
• Verlag: Elsevier Inc
• Herausgegeben von: Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele