Mohlo by se vám také líbit

Více informací o knize Starch Structure, Functionality and Application in Foods

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

Nákupem získáte 406 bodů

Anotace knihy

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..

Parametry knihy

Zařazení knihy Knihy v angličtině Mathematics & science Biology, life sciences Biochemistry

• Plný název: Starch Structure, Functionality and Application in Foods
• Autor: Shujun Wang
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 179
• EAN: 9789811506215
• ID: 24641423
• Nakladatelství: Springer Verlag, Singapore
• Hmotnost: 454 g
• Rozměry: 235 × 155 × 16 mm
• Datum vydání: 31. August 2020

Oblíbené z jiného soudku

---

---

---