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Title:
Starch in Food - Structure, function and applications |
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Division: Food Chem / CRC Press / 英文版 |
Author/Editor: Ann-Charlotte Eliasson (Editor) Star:  |
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ISBN: 0849325552 |
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Introduce Date: 2007年10月09日17:49 , Release Date: 2007年10月09日21:39 |
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Introducer: xwtsq , Rate: 2/185 |
| Format: pdf(editorial) Download |
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| Appraiser: nanox | Grade: -5 | Reason: ( 这本书压缩文件坏了!!!!!!! ) | |
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| Description: |
Book Details
Hardcover: 605 pages
Publisher: CRC (September 20, 2004)
Language: English
ISBN-10: 0849325552
ISBN-13: 978-0849325557
Product Dimensions: 9.3 x 6.2 x 1.5 inches
Shipping Weight: 2.3 pounds
Book Description:
◎ Reviews starch structure and functionality
◎ Presents extensive coverage of the growing range of starch ingredients
◎ Examines how starch ingredients are used to improve the nutritional and sensory quality of food
◎ Includes complete references following each chapter, with sources, advice, and ideas on future trends
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 sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion.
Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
Table of Contents :
Part 1: Analysing and modifying starch
Chapter 1: Plant starch synthesis
Chapter 2: Analysing starch structure
Chapter 3: Starch bioengineering
Chapter 4: Starch-acting enzymes
Chapter 5: Understanding starch structure and functionality
Chapter 6: Measuring starch in food
Part 2: Sources of starch
Chapter 7: The functionality of wheat starch
Chapter 8: Developments in potato starches
Chapter 9: The functionality of rice starch
Chapter 10: New corn starches
Chapter 11: Tropical sources of starch
Part 3: Applications
Chapter 12: Starch as an ingredient: manufacture and applications
Chapter 13: Utilising starches in product development
Chapter 14: Modified starches and the stability of frozen foods
Chapter 15: Starch-lipid interactions and their relevance in food products
Chapter 16: Starch-based microencapsulation
Part 4: Starch and health
Chapter 17: Developing starch-based functional foods
Chapter 18: Starch, physical and mental performance
Chapter 19: Detecting nutritional starch fractions
Chapter 20: Resistant starch
Chapter 21: Clinical applications of slowly available starch
http://www.crcpress.com/shopping ... 80849325557&pc=
[url]http://www.amazon.com/Starch-Food-Structure-applications-Technology/dp/0849325552[/url
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