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

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Capa do 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

Tabela de Conteúdo

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.

Sobre o autor

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

Compre este e-book e ganhe mais 1 GRÁTIS!

Língua Inglês ● Formato PDF ● Páginas 226 ● ISBN 9789811310775 ● Tamanho do arquivo 6.2 MB ● Editor Zhengyu Jin ● Editora Springer Singapore ● Cidade Singapore ● País SG ● Publicado 2018 ● Carregável 24 meses ● Moeda EUR ● ID 6601663 ● Proteção contra cópia DRM social

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