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Viac informácií o knihe Starch Structure, Functionality and Application in Foods

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

Nákupom získate 373 bodov

Anotácia knihy

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..

Parametre knihy

Zaradenie knihy Knihy po anglicky Mathematics & science Biology, life sciences Biochemistry

• Celý názov: Starch Structure, Functionality and Application in Foods
• Autor: Shujun Wang
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 179
• EAN: 9789811506215
• ID: 24641423
• Nakladateľ: Springer Verlag, Singapore
• Hmotnosť: 454 g
• Rozmery: 235 × 155 × 16 mm
• Dátum vydania: 31. August 2020

Obľúbené z iného súdka

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