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Functional starch and applications i...

Jin, Zhengyu.

Functional starch and applications in food

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Functional starch and applications in food/ edited by Zhengyu Jin.
other author:	Jin, Zhengyu.
Published:	Singapore :Springer Singapore : : 2018.,
Description:	v, 226 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Starch. -
Online resource:	https://doi.org/10.1007/978-981-13-1077-5
ISBN:	9789811310775

Functional starch and applications in food
Functional starch and applications in food[electronic resource] /edited by Zhengyu Jin. - Singapore :Springer Singapore :2018. - v, 226 p. :ill., digital ;24 cm.

Introduction -- Slowly digested starch and applications -- Resistant starch and applications -- Porous starch and applications -- Starch microemulsion and applications -- Microcrystalline starch and noncrystallization starch and their applications -- Starch-lipid and starch-protein complex and their applications.

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.

ISBN: 9789811310775

Standard No.: 10.1007/978-981-13-1077-5doiSubjects--Topical Terms:

582248
Starch.

LC Class. No.: TP415 / .F863 2018

Dewey Class. No.: 664.2

Functional starch and applications in food
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020 $a 9789811310775 $q (electronic bk.)
020 $a 9789811310768 $q (paper)
024 7 $a 10.1007/978-981-13-1077-5 $2 doi
035 $a 978-981-13-1077-5
040 $a GP $c GP
041 0 $a eng
050 4 $a TP415 $b .F863 2018
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.2 $2 23
090 $a TP415 $b .F979 2018
245 0 0 $a Functional starch and applications in food $h [electronic resource] / $c edited by Zhengyu Jin.
260 $a Singapore : $c 2018. $b Springer Singapore : $b Imprint: Springer,
300 $a v, 226 p. : $b ill., digital ; $c 24 cm.
505 0 $a Introduction -- Slowly digested starch and applications -- Resistant starch and applications -- Porous starch and applications -- Starch microemulsion and applications -- Microcrystalline starch and noncrystallization starch and their applications -- Starch-lipid and starch-protein complex and their applications.
520 $a This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.
650 0 $a Starch. $3 582248
650 0 $a Functional foods. $3 557235
650 1 4 $a Food Science. $3 673136
650 2 4 $a Biochemistry, general. $3 593881
700 1 $a Jin, Zhengyu. $3 1132370
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-981-13-1077-5
950 $a Chemistry and Materials Science (Springer-11644)

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