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Zhengyu Jin
Functional Starch and Applications in Food [PDF ebook]

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Couverture du Zhengyu Jin: Functional Starch and Applications in Food (PDF)

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.

€96.29

Table des matières

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.

A propos de l’auteur

Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.

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Langue Anglais ● Format PDF ● Pages 226 ● ISBN 9789811310775 ● Taille du fichier 6.2 MB ● Éditeur Zhengyu Jin ● Maison d’édition Springer Singapore ● Lieu Singapore ● Pays SG ● Publié 2018 ● Téléchargeable 24 mois ● Devise EUR ● ID 6601663 ● Protection contre la copie DRM sociale

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