Hidden Bibliographic Details
| Other authors / contributors: | Wang, Shujun.
|
|---|
| ISBN: | 9789811506222
9811506221
9811506213
9789811506215
|
|---|
| Language / Script: | Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
|
|---|
| Notes: | Includes bibliographical references.
Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
|
|---|
| Summary: | 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.
|
|---|
| Other form: | Print version: 9811506213 9789811506215
|
|---|
| Standard no.: | 10.1007/978-981-15-0622-2
10.1007/978-981-15-0
|
|---|
