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Starch in food : structure, function and applications / edited by Malin Sjoo, Lars Nilsson.
- Format:
- Book
- Series:
- Woodhead Publishing in food science, technology, and nutrition.
- Woodhead Publishing in Food Science Technology and Nutrition
- Language:
- English
- Subjects (All):
- Starch.
- Physical Description:
- 1 online resource (xxii, 893 pages) : illustrations (some color).
- Edition:
- Second edition.
- Place of Publication:
- Duxford : Woodhead Publishing, an imprint of Elsevier, [2018]
- 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.
- Contents:
- pt. 1. Analysing and modifying starch
- pt. 2. Sources of starch
- pt. 3. Applications
- pt. 4. Starch and health.
- Notes:
- Includes bibliographical references at the end of each chapters and index.
- Description based on print version record.
- ISBN:
- 9780081008966
- 0081008961
- 9780081008683
- 0081008686
- OCLC:
- 1035651482
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