Starches for Food Application

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  • Author : Maria Teresa Pedrosa Silva Clerici
  • Publisher : Academic Press
  • Pages : 460 pages
  • ISBN : 0128134348
  • Rating : /5 from reviews
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Download or Read online Starches for Food Application full in PDF, ePub and kindle. this book written by Maria Teresa Pedrosa Silva Clerici and published by Academic Press which was released on 29 October 2018 with total page 460 pages. We cannot guarantee that Starches for Food Application book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment

Starches for Food Application

Starches for Food Application
  • Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
  • Publisher : Academic Press
  • Release : 29 October 2018
GET THIS BOOK Starches for Food Application

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, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and

Functional Starch and Applications in Food

Functional Starch and Applications in Food
  • Author : Zhengyu Jin
  • Publisher : Springer
  • Release : 19 September 2018
GET THIS BOOK Functional Starch and Applications in Food

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.

Applications of Modified Starches

Applications of Modified Starches
  • Author : Emmanuel Flores Huicochea,Rodolfo Rendon
  • Publisher : BoD – Books on Demand
  • Release : 04 July 2018
GET THIS BOOK Applications of Modified Starches

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. The alternative way is modified starch to improve its properties and uses on several industrial fields. The book explores the use of physical and, chemical modifications and even the unusual

Starch in Food

Starch in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release : 20 September 2004
GET THIS BOOK Starch in Food

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 of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the

Starches

Starches
  • Author : Andrea Bertolini
  • Publisher : CRC Press
  • Release : 07 December 2009
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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 an innovative approach to the trends of starch production. The book provides an up-to-date overview of starch applications in the food, textiles, pharmaceuticals, chemical, agricultural, and plastic industries when used

Starch in Food

Starch in Food
  • Author : Malin Sjoo,Lars Nilsson
  • Publisher : Woodhead Publishing Limited
  • Release : 01 September 2017
GET THIS BOOK Starch in Food

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 starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch,

Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications
  • Author : Milda E. Embuscado
  • Publisher : DEStech Publications, Inc
  • Release : 03 January 2014
GET THIS BOOK Functionalizing Carbohydrates for Food Applications

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 they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for

Food Polysaccharides and Their Applications

Food Polysaccharides and Their Applications
  • Author : Alistair M. Stephen,Glyn O. Phillips
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOK Food Polysaccharides and Their Applications

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 properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and

Starch Based Materials

Starch Based Materials
  • Author : Ming Miao,Osvaldo Campanella
  • Publisher : Academic Press
  • Release : 15 June 2021
GET THIS BOOK Starch Based Materials

Starch-Based Materials: Science and Engineering explores new technologies and starch modifications to achieve new paradigms on the development of materials. It covers starches with enhanced nutritional and health benefits, discussing them in terms of novel applications for the design of gluten free products and in other recent developments in nutrition, many of which have not been covered in previous literature on the subject. The book also discusses the uses of starch in the manufacture of hydrogels and as a key

Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
  • Author : Jaspreet Singh,Lovedeep Kaur
  • Publisher : Academic Press
  • Release : 19 January 2016
GET THIS BOOK Advances in Potato Chemistry and Technology

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 optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies. The updated edition includes the latest information related

Starch Based Materials in Food Packaging

Starch Based Materials in Food Packaging
  • Author : Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez
  • Publisher : Academic Press
  • Release : 14 June 2017
GET THIS BOOK Starch Based Materials in Food Packaging

Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable

Starch

Starch
  • Author : T. Galliard
  • Publisher : John Wiley & Sons Incorporated
  • Release : 15 April 1987
GET THIS BOOK Starch

Provides a much-needed update of the standard reference material on starch and its derivatives. Focuses on starch and its derivatives in the context of edible products, though many of the important properties of starch are relevant to both food and non-food applications and, where appropriate, reference to the wider uses of starch is included in these articles. Discusses the many areas of application of starch, and recent advances in our understanding of the physical chemistry of starches--advancing the earlier and

Encyclopedia of Food Grains

Encyclopedia of Food Grains
  • Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
  • Publisher : Academic Press
  • Release : 17 December 2015
GET THIS BOOK Encyclopedia of Food Grains

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 grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become