ENGLISH

Starch Structure, Functionality and Application in Foods

By Shujun Wang

Book information

Publisher
Springer Singapore;Springer
Year
2020
ISBN
9789811506215, 9789811506222
DOI
10.1007/978-981-15-0622-2
Language
english
Format
PDF
Filesize
4 MB (4351088 bytes)
Edition
1st ed.
Pages
V, 179\177
Time added
2021-01-06 05:41:07
general; Food ScienceLife Sciences; Biochemistry

Description

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..

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