Functional Starch and Applications in Food

✍ Scribed by Zhengyu Jin

Publisher: Springer Singapore
Year: 2018
Tongue: English
Leaves: 229
Edition: 1st ed.
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

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.

✦ Table of Contents

Front Matter ....Pages i-v
The Overview of Functional Starch (Chunsen Wu, Xing Zhou)....Pages 1-26
Slowly Digestible Starch (Junrong Huang, Qi Yang, Huayin Pu)....Pages 27-61
Resistant Starch and Its Applications (Xuehong Li)....Pages 63-90
Porous Starch and Its Applications (Lingyi Liu, Wangyang Shen, Wei Zhang, Fang Li, Zhenzhou Zhu)....Pages 91-117
Starch Microemulsions and Its Applications (Haoran Fan, Xiuting Hu, Jianwei Zhao, Jinpeng Wang)....Pages 119-146
Nano-sized Starch: Preparations and Applications (Benxi Wei, Canxin Cai, Yaoqi Tian)....Pages 147-176
Starch-Lipid and Starch-Protein Complexes and Their Application (Tao Feng, Haining Zhuang, Feng Chen, Osvaldo Campanella, Deepak Bhopatkar, Marcelo A. Carignano et al.)....Pages 177-226

✦ Subjects

Chemistry; Food Science; Biochemistry, general

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