Starch in Food: Structure, function and applications (Woodhead's Food Science, Technology and Nutrition)

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	Starch in Food: Structure, function and applications (Woodhead's Food Science, Technology and Nutrition)
	by Ann-Charlotte Eliasson Sales Rank: 1510683	$264.87 At Amazon on 11-9-2008.

*Features* Cover Type: Hard Cover with 605 pages Published by: CRC Edition: 1st Edition September 20, 2004 Written in: English ISBN 10 Number: 0849325552 ISBN 13 Number: 978-0849325557 Book Dimensions: 9.3 x 6.2 x 1.5 inches Weighs: 2.3 pounds *Product Description* 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 looks at 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. Back To Top
Starch in Food: Structure, function and applications (Woodhead's Food Science, Technology and Nutrition) ~~List Price: $309.95~~ Available from Amazon Price: $264.87 Updated on 11-9-2008.

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