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Starch: Structure and Functionality
Language: English
Published by Royal Society of Chemistry, London, 1997, Special Publication 205,, 1997
ISBN 10: 0854047425 ISBN 13: 9780854047420
Hardcover. Condition: Very Good. hardback, large 8vo, xii,277pp, clean and tight, no inscriptions, laminated boards, Very Good condition. ISBN: 0854047425.
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Starch Structure, Functionality and Application in Foods
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 137.84
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Starch Structure, Functionality and Application in Foods
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 139.39
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: New.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Condition: As New. Unread book in perfect condition.
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Condition: New. 1st ed. 2020 edition NO-PA16APR2015-KAP.
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Condition: New.
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Starch : Achievements in Understanding of Structure and Functionality
Language: English
Published by Nova Science Pub Inc, 2006
ISBN 10: 1600212271 ISBN 13: 9781600212277
Condition: New.
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Starch : Achievements in Understanding of Structure and Functionality
Language: English
Published by Nova Science Pub Inc, 2006
ISBN 10: 1600212271 ISBN 13: 9781600212277
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Starch : Achievements in Understanding of Structure and Functionality
Language: English
Published by Nova Science Pub Inc, 2006
ISBN 10: 1600212271 ISBN 13: 9781600212277
Condition: As New. Unread book in perfect condition.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore, 2021
ISBN 10: 9811506248 ISBN 13: 9789811506246
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.
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Starch : Achievements in Understanding of Structure and Functionality
Language: English
Published by Nova Science Pub Inc, 2006
ISBN 10: 1600212271 ISBN 13: 9781600212277
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore, 2020
ISBN 10: 9811506213 ISBN 13: 9789811506215
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.
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Hardcover. Condition: Brand New. 184 pages. 9.25x6.10x9.21 inches. In Stock.
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Starch : Achievements in Understanding of Structure & Functionality
Language: English
Published by Nova Science Publishers Inc Jun 2006, 2006
ISBN 10: 1600212271 ISBN 13: 9781600212277
Buch. Condition: Neu. Neuware - The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions (temperature, water content, pressure) during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve further study because they are not yet entirely understood.
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Condition: new. Questo è un articolo print on demand.
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Condition: new. Questo è un articolo print on demand.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore Aug 2021, 2021
ISBN 10: 9811506248 ISBN 13: 9789811506246
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health. 188 pp. Englisch.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore Aug 2020, 2020
ISBN 10: 9811506213 ISBN 13: 9789811506215
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health. 188 pp. Englisch.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, 2021
ISBN 10: 9811506248 ISBN 13: 9789811506246
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Focuses on starch origin, multi-scale structures of starch granules, functional properties of starch and starch digestionSummarizes new research findings in starch structures and how these structures occur during food processing and storage.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, 2020
ISBN 10: 9811506213 ISBN 13: 9789811506215
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Focuses on starch origin, multi-scale structures of starch granules, functional properties of starch and starch digestion   Summarizes new research findings in starch structures and how these structures occur during food processing and.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore Aug 2021, 2021
ISBN 10: 9811506248 ISBN 13: 9789811506246
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 188 pp. Englisch.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore Aug 2020, 2020
ISBN 10: 9811506213 ISBN 13: 9789811506215
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 188 pp. Englisch.
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Condition: New. Print on Demand.
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Condition: New. Print on Demand.
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Condition: New. PRINT ON DEMAND.
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Condition: New. PRINT ON DEMAND.
