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Starch Structure, Functionality and Application in Foods

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Starch Structure, Functionality and Application in Foods/ edited by Shujun Wang.
其他作者:	Wang, Shujun.
面頁冊數:	V, 179 p. 45 illus., 24 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Science. -
電子資源:	https://doi.org/10.1007/978-981-15-0622-2
ISBN:	9789811506222

Starch Structure, Functionality and Application in Foods
Starch Structure, Functionality and Application in Foods[electronic resource] /edited by Shujun Wang. - 1st ed. 2020. - V, 179 p. 45 illus., 24 illus. in color.online resource.

Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.

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.

ISBN: 9789811506222

Standard No.: 10.1007/978-981-15-0622-2doiSubjects--Topical Terms:

673136
Food Science.

LC Class. No.: QH345

Dewey Class. No.: 572

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505 0 $a Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.
520 $a 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.
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