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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.
Description:	V, 226 p. 48 illus., 31 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
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. - 1st ed. 2018. - V, 226 p. 48 illus., 31 illus. in color.online resource.

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:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Functional Starch and Applications in Food
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245 1 0 $a Functional Starch and Applications in Food $h [electronic resource] / $c edited by Zhengyu Jin.
250 $a 1st ed. 2018.
264 1 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2018.
300 $a V, 226 p. 48 illus., 31 illus. in color. $b online resource.
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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 Food—Biotechnology. $3 1253573
650 0 $a Biochemistry. $3 582831
650 1 4 $a Food Science. $3 673136
650 2 4 $a Biochemistry, general. $3 593881
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950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)

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