Starch in Food : Structure, Function, and Applications
Language: English
Published by Elsevier Inc Mai 2024, 2024
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 467.61
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Add to basketItem description from seller
Neuware - Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering 'hot' areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.…
Seller Inventory # 9780323961028
- Title
- Starch in Food : Structure, Function, and Applications
- Author
- Lars Nilsson
- Publisher
- Elsevier Inc Mai 2024
- Publication year
- 2024
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 0323961029
- ISBN 13
- 9780323961028
- Edition
- 3rd Edition
- Item weight
- 1,314 grams
- Dimensions
- 279x216x29 mm
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.
Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.
- Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications
- Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods
- Offers insight into how starch-related formulation challenges can be addressed
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About the Author
"About the title" may belong to another edition of this title.
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