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Functional starch and applications i...

Jin, Zhengyu.

Functional starch and applications in food

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Functional starch and applications in foodedited by Zhengyu Jin.
其他作者:	Jin, Zhengyu.
出版者:	Singapore :Springer Singapore :2018.
面頁冊數:	v, 226 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Starch.
電子資源:	https://doi.org/10.1007/978-981-13-1077-5
ISBN:	9789811310775$q(electronic bk.)

Functional starch and applications in food
Functional starch and applications in food[electronic resource] /edited by Zhengyu Jin. - Singapore :Springer Singapore :2018. - v, 226 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9789811310775$q(electronic bk.)

Standard No.: 10.1007/978-981-13-1077-5doiSubjects--Topical Terms:

301928
Starch.

LC Class. No.: TP415 / .F863 2018

Dewey Class. No.: 664.2

Functional starch and applications in food
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245 0 0 $a Functional starch and applications in food $h [electronic resource] / $c edited by Zhengyu Jin.
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505 0 $a 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.
520 $a 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.
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