Editors:
Introduces functional starch
Covers kinds of starch
Involves its application in food
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Table of contents (7 chapters)
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Front Matter
About this book
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.
Editors and Affiliations
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School of Food Science and Technology, Jiangnan University, Wuxi, China
Zhengyu Jin
About the editor
Bibliographic Information
Book Title: Functional Starch and Applications in Food
Editors: Zhengyu Jin
DOI: https://doi.org/10.1007/978-981-13-1077-5
Publisher: Springer Singapore
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2018
Hardcover ISBN: 978-981-13-1076-8Published: 06 October 2018
Softcover ISBN: 978-981-13-4563-0Published: 08 February 2019
eBook ISBN: 978-981-13-1077-5Published: 19 September 2018
Edition Number: 1
Number of Pages: V, 226
Number of Illustrations: 17 b/w illustrations, 31 illustrations in colour
Topics: Food Science, Biochemistry, general