Starch: Advances in Structure and Function
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Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.
Format:Hardcover
Language:English
ISBN:085404860X
ISBN13:9780854048601
Release Date:January 2002
Publisher:Royal Society of Chemistry
Length:232 Pages
Weight:1.01 lbs.
Dimensions:1.0" x 6.5" x 9.5"
Related Subjects
Agricultural Sciences Biochemistry Biological Sciences Biology & Life Sciences Canning & Preserving Chemistry Clinical Chemistry Cooking Cooking Diets & Weight Loss Engineering Food Counters Food Science General & Reference Health Health, Fitness & Dieting Health, Fitness & Dieting Industrial, Manufacturing & Operational Systems Internal Medicine Medicine Organic Science Science & Math Science & Scientists Science & TechnologyCustomer Reviews
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