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.
قائمة المحتويات
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.
عن المؤلف
Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.
المزيد من الكتب الإلكترونية من نفس المؤلف (المؤلفين) / محرر
8٬709 كتب إلكترونية في هذه الفئة
