TY  - BOOK
AU  - Eliasson,Ann Charlotte
TI  - Starch in food : : structure, function and applications / 
SN  - 1855737310
PY  - 2004///
CY  - Cambridge, UK : 
PB  - Woodhead Publishing Limited, 
KW  - ALIMENTOS
KW  - ALMIDONES
KW  - ESTRUCTURA DEL ALMIDON
KW  - BIOINGENIERIA
N2  - 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
ER  -