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. 

Sommario

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.

Info autore

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

Riassunto

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. 

Dettagli sul prodotto

• Autori: Zhengyu Jin
• Con la collaborazione di: Zhengy Jin (Editore), Zhengyu Jin (Editore), Zheng-Yu Jin (Editore)
• Editore: Springer, Berlin
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 01.01.2018
• EAN: 9789811310768
• ISBN: 978-981-1310-76-8
• Pagine: 226
• Dimensioni: 161 mm x 240 mm x 16 mm
• Peso: 514 g
• Illustrazioni: V, 226 p. 48 illus., 31 illus. in color.
• Categorie: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica; B, Life Sciences, biochemistry, Chemistry and Materials Science, Food Science, Biochemistry, general, Food—Biotechnology