Starch Structure, Functionality and Application in Foods (Paperback, 1st ed. 2020)

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..

General

Imprint:	Springer Verlag, Singapore
Country of origin:	Singapore
Release date:	August 2021
First published:	2020
Editors:	Shujun Wang
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	179
Edition:	1st ed. 2020
ISBN-13:	978-981-15-0624-6
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	981-15-0624-8
Barcode:	9789811506246

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