Titre : | STARCH IN FOOD : STRUCTURE, FUNCTION AND APPLICATIONS |
Autre titre: | L'AMIDON DANS LES ALIMENTS : STRUCTURE, FONCTION ET APPLICATION |
Auteurs : | ANN-CHARLOTTE ELIASSON |
Type de document : | Livre |
Editeur : | CAMBRIDGE : WOODHEAD PUBLISHING LIMITED, 2004 |
Langues: | Anglais |
Concepts : |
AMIDON
ANALYSE STRUCTURE TECHNOLOGIE AMIDON DE POMME DE TERRE AMIDON DE RIZ POMME DE TERRE RIZ AMIDON DE MAIS MAIS AMIDON MODIFIE SANTE DIGESTIBILITE |
Index. décimale : | 664.2 |
Résumé : | Starch is both a major component of plants foods and an important ingredient for the food industry. 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. Part 1 illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, strach bioengineering and starch-acting enzymes. Part 2 examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part 4 covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion. Starch in food will be a standard reference book for those working in the food industry |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.2 ELI | Livre | AA - Alimentation, santé et agroindustries | Disponible |