ENGLISH

Functional Starch and Applications in Food

By Zhengyu Jin

Book information

Publisher
Springer Singapore
Year
2018
ISBN
978-981-13-1076-8;978-981-13-1077-5
Language
english
Format
PDF
Filesize
6 MB (6098598 bytes)
Edition
1st ed.
Pages
V, 226\229
Time added
2019-01-12 08:10:46
Chemistry; Food Science; Biochemistrygeneral

Description

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. Front Matter ....Pages i-v The Overview of Functional Starch (Chunsen Wu, Xing Zhou)....Pages 1-26 Slowly Digestible Starch (Junrong Huang, Qi Yang, Huayin Pu)....Pages 27-61 Resistant Starch and Its Applications (Xuehong Li)....Pages 63-90 Porous Starch and Its Applications (Lingyi Liu, Wangyang Shen, Wei Zhang, Fang Li, Zhenzhou Zhu)....Pages 91-117 Starch Microemulsions and Its Applications (Haoran Fan, Xiuting Hu, Jianwei Zhao, Jinpeng Wang)....Pages 119-146 Nano-sized Starch: Preparations and Applications (Benxi Wei, Canxin Cai, Yaoqi Tian)....Pages 147-176 Starch-Lipid and Starch-Protein Complexes and Their Application (Tao Feng, Haining Zhuang, Feng Chen, Osvaldo Campanella, Deepak Bhopatkar, Marcelo A. Carignano et al.)....Pages 177-226

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