Starch in food : structure, function and applications / Ann-Charlotte Eliasson [ed.].
Tipo de material:
TextoDetalles de publicación: Cambridge, UK : Woodhead Publishing Limited, 2004.Descripción: 605 p. : figurasISBN: - 1855737310
Libro
| Biblioteca actual | Signatura topográfica | Estado | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|
| Koha Ingenieria | 664.2 ELI Bloque 21 (Navegar estantería(Abre debajo)) | Disponible | 30528 |
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| 664 PEA Bloque 20 HACCP in meat, poultry and fish processing / | 664 SAH Bloque 21 Physical properties of foods / | 664.037 DEM-Bloque 20 Diseño de equipos para la congelación de alimentos. | 664.2 ELI Bloque 21 Starch in food : structure, function and applications / | 664:66.093 BAR Bloque 21 Deshidratación de alimentos / | 664.6/.7 CAL Bloque 21 Industrias de cereales y derivados / | 664.6/.7 CAL Bloque 21 Industrias de cereales y derivados / |
Part I. Analysing and modifying starch: Plant starch synthesis - Analysing starch structure - Starch bioengineering - Starch-acting enzymes - Understanding starch structure and functionality - Measuring starch in food. Part II. Sources of starch: The functionality of wheat starch - Developments in potato starches - The functionality of rice starch - New corn starches - Tropical sources of starch. Part III. Applications: Starch as an ingredient: manufacture and applications - Utilizing starches in product development - Modified starches and the stability of frozen foods - Starch-lipid interactions and their relevance in food products - Starch-bases microencapsulation. Part IV. Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch - Starch: physical and mental performance - Detecting nutritional starch fractions - Resistant starch - Analysing starch digestion.
30528 Ubic-664.2 ELI COMPRA 2004 por Fundacion
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