Functional Starch and Applications in Food
(Sprache: Englisch)
This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications.
Covering slowly digested starch, resistant starch, porous starch, starch microemulsions,...
Covering slowly digested starch, resistant starch, porous starch, starch microemulsions,...
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Klappentext zu „Functional Starch and Applications in Food “
This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.
Inhaltsverzeichnis zu „Functional Starch and Applications in Food “
Introduction.- Slowly digested starch and applications.- Resistant starch and applications.- Porous starch and applications.- Starch microemulsion and applications.- Microcrystalline starch and noncrystallization starch and their applications.- Starch-lipid and starch-protein complex and their applications.
Autoren-Porträt von Zhengyu Jin
Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.
Bibliographische Angaben
- Autor: Zhengyu Jin
- 2018, 1st ed. 2018, V, 226 Seiten, 31 farbige Abbildungen, Masse: 15,9 x 24,1 cm, Gebunden, Englisch
- Herausgegeben: Zheng-yu Jin
- Verlag: Springer, Berlin
- ISBN-10: 9811310769
- ISBN-13: 9789811310768
- Erscheinungsdatum: 06.10.2018
Sprache:
Englisch
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