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商品詳細
Starch and Starchy Food Products: Improving Human Health.
・ISBN 978-0-367-54343-3 hard GB£ 210.00
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| 著者・編者 | Bello-Perez, Luis / Alvarez-Ramirez, Jose / Dhital, Sushil (eds.), |
|---|---|
| シリーズ | (Food Biotechnology and Engineering) |
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2022 |
| ページ数 | 330 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A02-93116＞ |
解説
Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.
Key Features
- Analyzes the state of the art of the scientific and technological problems associated with starch
- Describes various applications of starch in foods
- Provides a broad view on the field of starch and starchy foods