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Starch in Food

Name: Starch in Food
Brand: WOODHEAD PUB
SKU: 9780323961028
Price: 140965 HUF
Availability: InStock

Structure, Function and Applications

Szerző: Lars Nilsson

Nyelv:

Kötés: Puha kötésű

Kiadó: WOODHEAD PUB

Elérhetőség: Beszállítói készleten

Küldés 14-21 napon belül

140 965 Ft

Starch in Food: Structure, Function and Applications, Third Edition, is now fully updated with eleve...

Információk a könyvről

Szerző

Lars Nilsson

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2023

oldal

400

EAN

9780323961028

Enbook ID

42478485

Kiadó

WOODHEAD PUB

Súly

1563

Méretek

216 x 276

Teljes leírás

Starch in Food: Structure, Function and Applications, Third Edition, is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. Divided in three parts, part one illustrates how plant starch can be analyzed and modified, with new chapters on analysis of starch molecular structure, molar mass and size; the relationship between structure and digestion of starch; and the influence of plant cell wall properties on the bioaccesibility of starch. Part two examines the sources of starch, bringing new chapters on cereal, root and tuber, and pulse starches. Part three looks at starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods Covers insight into how starch-related formulation challenges can be addressed Each chapter brings future outlook and trends in the starch area