東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Starch structure, functionality and ...

Wang, Shujun.

Linked to FindBook

Google Book

Amazon

博客來

Starch structure, functionality and application in foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Starch structure, functionality and application in foods/ edited by Shujun Wang.
other author:	Wang, Shujun.
Published:	Singapore :Springer Singapore : : 2020.,
Description:	v, 179 p. :ill., digital ;24 cm.
[NT 15003449]:	Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.
Contained By:	Springer Nature eBook
Subject:	Starch - Structure-activity relationships. -
Online resource:	https://doi.org/10.1007/978-981-15-0622-2
ISBN:	9789811506222

Starch structure, functionality and application in foods
Starch structure, functionality and application in foods[electronic resource] /edited by Shujun Wang. - Singapore :Springer Singapore :2020. - v, 179 p. :ill., digital ;24 cm.

Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.

ISBN: 9789811506222

Standard No.: 10.1007/978-981-15-0622-2doiSubjects--Topical Terms:

3525328
Starch
--Structure-activity relationships.

LC Class. No.: QP702.S75 / S737 2020

Dewey Class. No.: 612.396

Starch structure, functionality and application in foods
LDR:02247nmm a2200325 a 4500 001 2255658
003 DE-He213
005 20201201173242.0
006 m d
007 cr nn 008maaau
008 220420s2020 si s 0 eng d
020 $a 9789811506222 $q (electronic bk.)
020 $a 9789811506215 $q (paper)
024 7 $a 10.1007/978-981-15-0622-2 $2 doi
035 $a 978-981-15-0622-2
040 $a GP $c GP
041 0 $a eng
050 4 $a QP702.S75 $b S737 2020
072 7 $a PSB $2 bicssc
072 7 $a SCI007000 $2 bisacsh
072 7 $a PSB $2 thema
082 0 4 $a 612.396 $2 23
090 $a QP702.S75 $b S795 2020
245 0 0 $a Starch structure, functionality and application in foods $h [electronic resource] / $c edited by Shujun Wang.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2020.
300 $a v, 179 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.
520 $a The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.
650 0 $a Starch $x Structure-activity relationships. $3 3525328
650 0 $a Starch $x Health aspects. $3 2084587
650 1 4 $a Biochemistry, general. $3 890840
650 2 4 $a Food Science. $3 890841
700 1 $a Wang, Shujun. $3 1272412
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-15-0622-2
950 $a Biomedical and Life Sciences (SpringerNature-11642)