Starches for Food Application: Chemical, Technological and Health Properties
Maria Teresa Pedrosa Silva Clerici
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.
Категорії:
Рік:
2018
Видавництво:
Academic Press
Мова:
english
Сторінки:
433
ISBN 10:
0128094400
ISBN 13:
9780128094402
Файл:
PDF, 8.21 MB
IPFS:
,
english, 2018