Starch Structure, Functionality and Application in Foods
2020 ed.
Book Details
Format
Hardback or Cased Book
ISBN-10
9811506213
ISBN-13
9789811506215
Edition
2020 ed.
Publisher
Springer Verlag, Singapore
Imprint
Springer Verlag, Singapore
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Aug 31st, 2020
Print length
179 Pages
Product Classification:
BiochemistryFood & beverage technologyFood and beverage technology
Ksh 23,400.00
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The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, 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..
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