Starch in food: structure, function and applications
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Pub.
2004
|
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part 1 illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part 2 examines the sources of starch, from wheat and potato to rice, corn and tropical sources. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part 4 covers starch as a functional food, including the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion |
| Beschreibung: | 1 Online-Ressource (xvi, 605 pages) |
| ISBN: | 1855739097 9781855739093 1855737310 9781855737310 9780849325557 0849325552 1280361573 9781280361579 |
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Datensatz im Suchindex
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| dewey-full | 664.2 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.2 |
| dewey-search | 664.2 |
| dewey-sort | 3664.2 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| spelling | Starch in food structure, function and applications edited by Ann-Charlotte Eliasson Cambridge Woodhead Pub. 2004 1 Online-Ressource (xvi, 605 pages) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science and technology Includes bibliographical references and index Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part 1 illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part 2 examines the sources of starch, from wheat and potato to rice, corn and tropical sources. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part 4 covers starch as a functional food, including the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Starch fast Starch Food industry and trade Stärke (DE-588)4182793-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Stärke (DE-588)4182793-4 s Lebensmittel (DE-588)4034870-2 s 2\p DE-604 Eliasson, Ann-Charlotte Sonstige oth http://www.sciencedirect.com/science/book/9781855737310 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Starch in food structure, function and applications TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Starch fast Starch Food industry and trade Stärke (DE-588)4182793-4 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4182793-4 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Starch in food structure, function and applications |
| title_auth | Starch in food structure, function and applications |
| title_exact_search | Starch in food structure, function and applications |
| title_full | Starch in food structure, function and applications edited by Ann-Charlotte Eliasson |
| title_fullStr | Starch in food structure, function and applications edited by Ann-Charlotte Eliasson |
| title_full_unstemmed | Starch in food structure, function and applications edited by Ann-Charlotte Eliasson |
| title_short | Starch in food |
| title_sort | starch in food structure function and applications |
| title_sub | structure, function and applications |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Starch fast Starch Food industry and trade Stärke (DE-588)4182793-4 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food industry and trade Starch Stärke Lebensmittel Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781855737310 |
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