Starch in food : structure, function and applications /
This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of star...
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Duxford :
Woodhead Publishing, an imprint of Elsevier,
[2018]
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| Edition: | Second edition. |
| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance. |
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| Physical Description: | 1 online resource (xxii, 893 pages) : illustrations (some color). |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780081008966 0081008961 |