Native and Modified Starches for Food Applications
Language: English
Published by Academic Pr, 2026
Series: Book 7 of 9 - Applications of Starches in Food and Packaging
- Softcover
- New

Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
AbeBooks seller since January 6, 2003
Condition: New
£ 132.99
Quantity: 2 available
Add to basketItem description from seller
484 pages. 9.00x6.00x10.87 inches. In Stock.
Seller Inventory # __0443274312
- Title
- Native and Modified Starches for Food Applications
- Author
- Karthik, Pothiyappan (Editor)/ Sarkar, Tanmay (Editor)/ Lai, Wing-fu (Editor)
- Publisher
- Academic Pr
- Publication year
- 2026
- Condition
- Brand New
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0443274312
- ISBN 13
- 9780443274312
- Item weight
- 0.45 kilograms
- Series
- Book 7 of 9: Applications of Starches in Food and Packaging
Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.
- Covers sustainability practices and their applications in the food industry
- Brings detailed exploration of starch functionality for product formulation
- Includes practical strategies for incorporating starches into innovative and sustainable food products
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.
"About the title" may belong to another edition of this title.
Revaluation Books
Exeter, United Kingdom
AbeBooks seller since January 6, 2003
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Edward Bowditch Ltd
Exstowe, Exton
Exeter, United Kingdom EX3 0PP
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