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

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Cover of 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 of Content

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.

About the author

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

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Language English ● Format PDF ● Pages 226 ● ISBN 9789811310775 ● File size 6.2 MB ● Editor Zhengyu Jin ● Publisher Springer Singapore ● City Singapore ● Country SG ● Published 2018 ● Downloadable 24 months ● Currency EUR ● ID 6601663 ● Copy protection Social DRM

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