Detalles Bibliográficos
| Autor Principal: |
Eliasson, Ann Charlotte
(ed.) |
|---|
| Formato: | Libro
|
|---|
| Lengua: | inglés |
|---|
| Datos de publicación: |
Cambridge, UK :
Woodhead Publishing Limited,
2004.
|
|---|
| Temas: | |
|---|
| Resumen: | Part I. Analysing and modifying starch: Plant starch synthesis - Analysing starch structure - Starch bioengineering - Starch-acting enzymes - Understanding starch structure and functionality - Measuring starch in food. Part II. Sources of starch: The functionality of wheat starch - Developments in potato starches - The functionality of rice starch - New corn starches - Tropical sources of starch. Part III. Applications: Starch as an ingredient: manufacture and applications - Utilizing starches in product development - Modified starches and the stability of frozen foods - Starch-lipid interactions and their relevance in food products - Starch-bases microencapsulation. Part IV. Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch - Starch: physical and mental performance - Detecting nutritional starch fractions - Resistant starch - Analysing starch digestion.
|
|---|
| Descripción Física: | 605 p. : figuras |
|---|
| ISBN: | 1855737310 |
|---|
