| Author(s) | Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele |
 | Year | 2019 |
 | Pages | 431 |
 | Language | English
|
 | Format | PDF |
 | Size | 7 MB
|
 | Publisher | Academic Press |
 | ISBN | 0128094400, 978-0128094402, B07K2WLZHQ |
Starches for Food Application: Chemical, Technological and Health Properties
examines the scientific, technological and nutritional knowledge of
different types of starches, including their production and application
in food, health and the environment. The book covers the links between
biosynthesis, structure and the environmental impact on processing and
nutrition. In addition, it covers starch identification and evaluation
methods, along with production methodologies for food application, new
sources of starch, modified starches for food application, and the
relationship between starch, nutrition and health.
- Covers all
aspects of starch in relation to foods, i.e., from the production and
modification of starch, to the function and application of starch in
food
- Offers a practical reference guide that compiles
information on new sources of starch in food, starch application,
modification and new starches for health benefits
- Brings
scientific, technological and nutritional knowledge of starch for food
applications to bridge the gap between health and environment
