Starch in food

Starch in food: structure, function and applications

by Sjoo, Malin

Type Book
Rate 0.0 /5

This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance.

Read More ↓
Details
Files
Reviews
Download

Title Statements

  • Full title :Starch in food : structure, function and applications / Malin Sjöö [aut]; Lars Nilsson [aut]

Summary

This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance.

Read More ↓

Edition Statements

  • Publication Date:2018
  • Edition:Second edition

Publication Statements

The Physical Object

  • Description:1 online resource

Edition Identifiers

  • ISBN:9780081008966, 0081008961
  • oclc:on1281817975

Writers

Sjoo, Malin Nilsson, Lars

Rate & Review

0.0/5
(0 people Voted)

No reviews yet. Be the first to rate this work.

Files & Downloads

  • Starch in Food, Second Edition: Structure, Functi…

    PDF · 12.4 MB · updated
    Login →

  • Starch: Chemistry and Technology -- (.pdf)

    PDF · 21.7 MB · updated
    Login →
Log in to request a copy