Starches for Food Application

• Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
• Publisher : Academic Press
• Release Date : 2018-10-29
• Total pages : 460
• ISBN : 0128134348

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Summary : Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, ...

• Author : Malin Sjöö,Lars Nilsson
• Publisher : Woodhead Publishing
• Release Date : 2017-11-25
• Total pages : 916
• ISBN : 0128134348

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Summary : Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of ...

• Author : Amylum nv
• Publisher : Unknown
• Release Date : 1988*
• Total pages : 212
• ISBN : 0128134348

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Summary : Download or read online Food Application Guide for Starches written by Amylum nv, published by which was released on 1988*. Get Food Application Guide for Starches Books now! Available in PDF, ePub and Kindle....

• Author : Ann-Charlotte Eliasson
• Publisher : CRC Press
• Release Date : 2004-09-20
• Total pages : 605
• ISBN : 0128134348

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Summary : Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality ...

• Author : Alistair M. Stephen,Glyn O. Phillips
• Publisher : CRC Press
• Release Date : 2016-04-19
• Total pages : 752
• ISBN : 0128134348

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Summary : Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical ...

• Author : Kunal Pal,Indranil Banerjee,Preetam Sarkar,Arindam Bit,Doman Kim,Arfat Anis,Samarendra Maji
• Publisher : Elsevier
• Release Date : 2020-12-03
• Total pages : 756
• ISBN : 0128134348

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Summary : Food, Medical, and Environmental Applications of Polysaccharides provides a detailed resource for those interested in the design and preparation of polysaccharides for state-of-the-art applications. The book begins with an introductory section covering sources, chemistry, architectures, bioactivity, and chemical modifications of polysaccharides. Subsequent parts of the book are organized by field, ...

• Author : Andrea Bertolini
• Publisher : CRC Press
• Release Date : 2009-12-07
• Total pages : 288
• ISBN : 0128134348

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Summary : Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Applications takes ...

• Author : Milda E. Embuscado
• Publisher : DEStech Publications, Inc
• Release Date : 2014-01-03
• Total pages : 426
• ISBN : 0128134348

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Summary : How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how ...

• Author : A-C Eliasson
• Publisher : Elsevier
• Release Date : 2004-08-01
• Total pages : 624
• ISBN : 0128134348

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Summary : Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be ...

• Author : Jaspreet Singh,Lovedeep Kaur
• Publisher : Academic Press
• Release Date : 2016-01-19
• Total pages : 752
• ISBN : 0128134348

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Summary : Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality ...

• Author : George Inglett
• Publisher : Elsevier
• Release Date : 2012-12-02
• Total pages : 712
• ISBN : 0128134348

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Summary : Tropical Foods: Chemistry and Nutrition, Volume 2 contains the proceedings of an International Conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii, on March 28-30, 1979. The papers explore the chemical and nutritional aspects of tropical foods from around the world, including vegetables, coconut foods, wheat, and soybean foods. This ...

• Author : Emmanuel Flores Huicochea,Rodolfo Rendon
• Publisher : BoD – Books on Demand
• Release Date : 2018-07-04
• Total pages : 78
• ISBN : 0128134348

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Summary : Starch is the main source of energy to humans, but starch today has other roles in food, packing and pharmaceutical industries like filler, emulsion stabilizer, coating, etc. The native form of starch has application limitations on broad range of temperature, pH and stability, among others, required on several industrial applications. ...

• Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
• Publisher : Academic Press
• Release Date : 2015-12-17
• Total pages : 1976
• ISBN : 0128134348

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Summary : The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of ...

• Author : W. Bushuk,V.F. Rasper
• Publisher : Springer Science & Business Media
• Release Date : 1994-04-30
• Total pages : 239
• ISBN : 0128134348

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Summary : Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In ...

• Author : Charis M. Galanakis
• Publisher : Academic Press
• Release Date : 2021-10-24
• Total pages : 632
• ISBN : 0128134348

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Summary : Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most ...