Starch in food: structure, function and applications
This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of star...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Duxford
Woodhead Publishing, an imprint of Elsevier
[2018]
|
| Ausgabe: | Second edition |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext Volltext |
| Zusammenfassung: | This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 1 online resource (xxii, 893 pages) illustrations (some color) |
| ISBN: | 9780081008966 0081008961 |
Internformat
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| 245 | 1 | 0 | |a Starch in food |b structure, function and applications |c edited by Malin Sjöö, Lars Nilsson |
| 250 | |a Second edition | ||
| 264 | 1 | |a Duxford |b Woodhead Publishing, an imprint of Elsevier |c [2018] | |
| 264 | 4 | |c © 2018 | |
| 300 | |a 1 online resource (xxii, 893 pages) |b illustrations (some color) | ||
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition | |
| 500 | |a Includes bibliographical references and index | ||
| 520 | |a This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Starch |2 fast | |
| 650 | 4 | |a Starch | |
| 700 | 1 | |a Sjöö, Malin |4 edt | |
| 700 | 1 | |a Nilsson, Lars |4 edt | |
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Datensatz im Suchindex
| _version_ | 1804179235131097088 |
|---|---|
| any_adam_object | |
| author2 | Sjöö, Malin Nilsson, Lars |
| author2_role | edt edt |
| author2_variant | m s ms l n ln |
| author_facet | Sjöö, Malin Nilsson, Lars |
| building | Verbundindex |
| bvnumber | BV045382776 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (ZDB-33-ESD)on1035651482 (ZDB-33-EBS)on1035651482 (OCoLC)1035651482 (DE-599)BVBBV045382776 |
| 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 |
| edition | Second edition |
| format | Electronic eBook |
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| id | DE-604.BV045382776 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:16:38Z |
| institution | BVB |
| isbn | 9780081008966 0081008961 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030769109 |
| oclc_num | 1035651482 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 online resource (xxii, 893 pages) illustrations (some color) |
| psigel | ZDB-33-ESD ZDB-33-EBS ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | Woodhead Publishing, an imprint of Elsevier |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Starch in food structure, function and applications edited by Malin Sjöö, Lars Nilsson Second edition Duxford Woodhead Publishing, an imprint of Elsevier [2018] © 2018 1 online resource (xxii, 893 pages) illustrations (some color) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references and index This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Starch fast Starch Sjöö, Malin edt Nilsson, Lars edt Erscheint auch als Druck-Ausgabe 9780081008683 Erscheint auch als Druck-Ausgabe 0081008686 https://www.sciencedirect.com/science/book/9780081008683 Verlag URL des Erstveröffentlichers Volltext http://www.sciencedirect.com/science/book/9780081008683 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Starch in food structure, function and applications TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Starch fast Starch |
| 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 Malin Sjöö, Lars Nilsson |
| title_fullStr | Starch in food structure, function and applications edited by Malin Sjöö, Lars Nilsson |
| title_full_unstemmed | Starch in food structure, function and applications edited by Malin Sjöö, Lars Nilsson |
| 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 |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food industry and trade Starch |
| url | https://www.sciencedirect.com/science/book/9780081008683 http://www.sciencedirect.com/science/book/9780081008683 |
| work_keys_str_mv | AT sjoomalin starchinfoodstructurefunctionandapplications AT nilssonlars starchinfoodstructurefunctionandapplications |