Kapak Resmi

Starch: Progress in Food Applications

This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baking, and texturing properties. In recent years, starches have been used to develop new structures...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Ayala Valencia, Germán (Editör)
Materyal Türü: Elektronik Ekitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edisyon:1st ed. 2025.
Konular:
Food science.
Food > Analysis.
Chemistry.
Food security.
Food Science.
Food Chemistry.
Food Engineering.
Food Security.
Online Erişim:https://doi.org/10.1007/978-3-031-98732-8
Etiketler: Etiketle
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İçindekiler:
  • Starch Architecture
  • Starch in Aerogels
  • Starch Stabilizng Bioactive Compounds
  • Starch Stabilizing Proteins
  • Starch-based Food Ingredients with Low Glycemic Index
  • Starch Structuration and Digestibility
  • Starch in 3D Food Printing
  • Enzymatic Modification of Starch
  • Starch in Plant-based Foods
  • Clean Label Starches.

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