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WDHD PUB SER FOOD SCI TECH NUTRN: STARCH IN FOOD 2

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

<P>This book reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch.</P>

Starch in Food

COLFR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Related Titles.
Title Page.
Copyright Page.
Contents.
List of Contributors.
Analysing and Modifying Starch.
1: Plant Starch Synthesis.
2: Analyzing Starch Molecular Structure.
3: Understanding Starch Structure and Functionality.
4: Starch Bioengineering.
5: Physical Modification of Starch.
6: Measuring Starch in Food.
7: Chemical Modification of Starch.
Sources of Starch.
8: The Functionality of Wheat Starch.
9: Potato Starch.
10: Rice Flour and Starch Functionality.
11: Functionality of Tuber Starches.
12: The Functionality of Pseudocereal Starches.
Applications.
13: Utilizing Starches in Product Development.
14: Modified Starches and the Stability of Frozen Foods.
15: Starch in Baked Products.
16: Starch in Brewing Applications.
17: Starch-Based Microencapsulation.
18: Starch Nanoparticles.
19: Starch-Based Films.
20: Starch Interactions With Native and Added Food Components.
Starch and Health.
21: Starch Digestion and Applications of Slowly Available Starch.
22: Development of Foods High in Slowly Digestible and Resistant Starch.
23: Starch: Physical and Mental Performance, and Potential Health Problems.
Index.

Starch in Food.css-1p8rvzy{position:absolute;padding-left:8px;}

Starch in Food