Functional starch and applications in food

著者

• Jin, Zhengyu

書誌事項

Functional starch and applications in food

Zhengyu Jin, editor

Springer, c2018

注記

Includes bibliographical references

内容説明・目次

内容説明

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.

目次

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.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB27325222
• ISBN:
  • 9789811310768
• LCCN: 2018952231
• 出版国コード: si
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Singapore
• ページ数/冊数: v, 226 p.
• 大きさ: 25 cm
• 分類:
  • LCC : TP415
  • DC23 : 664.2
• 件名:
  • LCSH : Chemistry
  • LCSH : Starch
  • LCSH : Functional foods
  • LCSH : Food science
  • LCSH : Biochemistry