Shulph Ink
Starch Structure, Functionality and Application in Foods
Starch Structure, Functionality and Application in Foods
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Excellent- More about Starch Structure, Functionality and Application in Foods
The book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry,carbohydrate polymers,polymer chemistry,food ingredients and food processing as well as human nutrition and health.
Format: Paperback / softback
Length: 179 pages
Publication date: 31 August 2021
Publisher: Springer Verlag, Singapore
The book delves into the intricate details of starch structures, exploring their formation during food processing and storage. It sheds light on the origins, multi-scale granule structures, and functional properties of starch, emphasizing the relationship between its structure and functionality. Additionally, it delves into the phase transition mechanism, molecular disassembly, and self-assembly of starch during these processes, shedding light on their effects on starch digestion. Serving as a comprehensive resource, the book provides a thorough overview of starch structure and functionality for researchers and postgraduate students in the fields of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients, food processing, human nutrition, and health.
The book explores the latest research on starch structures, shedding light on their formation during food processing and storage. It delves into the origins, multi-scale granule structures, and functional properties of starch, emphasizing the relationship between its structure and functionality.
The book also delves into the phase transition mechanism, molecular disassembly, and self-assembly of starch during these processes, providing insights into their effects on starch digestion. Serving as a comprehensive resource, the book offers a thorough overview of starch structure and functionality for researchers and postgraduate students in the fields of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients, food processing, human nutrition, and health.
Weight: 296g
Dimension: 235 x 155 (mm)
ISBN-13: 9789811506246
Edition number: 1st ed. 2020
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