Eliasson, Ann Charlotte.  <br/><br/>
Starch in food :   structure, function and applications /  
Ann-Charlotte Eliasson [ed.]. 
 - Cambridge, UK :   Woodhead Publishing Limited,   2004. 
 - 605 p. :   figuras 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>1855737310 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS<br/>ALMIDONES<br/>ESTRUCTURA DEL ALMIDON<br/>BIOINGENIERIA
<br/><br/><label>Universal Decimal Class. No.: </label>664.2