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. 

List of contents

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.

About the author

Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.

Summary

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. 

Product details

• Authors: Zhengyu Jin
• Assisted by: Zhengy Jin (Editor), Zhengyu Jin (Editor), Zheng-Yu Jin (Editor)
• Publisher: Springer, Berlin
• Languages: English
• Product format: Hardback
• Released: 01.01.2018
• EAN: 9789811310768
• ISBN: 978-981-1310-76-8
• No. of pages: 226
• Dimensions: 161 mm x 240 mm x 16 mm
• Weight: 514 g
• Illustrations: V, 226 p. 48 illus., 31 illus. in color.
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; B, Life Sciences, biochemistry, Chemistry and Materials Science, Food Science, Biochemistry, general, Food—Biotechnology