淀粉：结构、性质和食品应用改性

English | 2024 | ISBN: 9781032655598 | 409 pages | True PDF,EPUB | 31.92 MB

Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.

Key Features

· This book will cover the functional characteristics of conventional and non-conventional starches.

· It covers the different methods of starch modification, including physical, chemical, and enzymatic methods.

· The latest information on the properties of modified starch is from different sources.

· This book will explore the current and emerging application trends of modified starches.

With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.

中文|2024|ISBN:978103265598|409页|True PDF，EPUB | 31.92 MB淀粉是植物储存能量的主要来源，其化学成分因淀粉的植物来源而异。淀粉在决定成品的结构特征方面起着重要作用。“淀粉：结构、性质和食品应用改性”全面概述了淀粉的基本结构和性质，以及用物理、化学和酶方法对淀粉的改性。每一章都对一个特定的研究领域进行了深入的回顾，并更新了当前的研究。本书的章节提供了有关淀粉改性的全面信息，这将有助于设计新的健康淀粉基食品。 主要特点 ·本书将介绍传统和非传统淀粉的功能特性。 ·它涵盖了淀粉改性的不同方法，包括物理、化学和酶法。 ·关于改性淀粉性能的最新信息来自不同来源。 ·本书将探讨改性淀粉的当前和新兴应用趋势。 在全球受人尊敬的研究人员的贡献下，这本书为学生、食品技术专家、研究人员和行业专业人士提供了宝贵的资源，帮助他们加深对改性淀粉及其各种应用的理解。我们希望这些页面中提供的见解能够激发新的研究和创新途径，最终为食品技术的持续进步做出贡献。

---

Download from free file storage

 Download from rapidgator.net  Download from nitroflare.com

---

我要反馈

---

本站不对文件进行储存，仅提供文件链接，请自行下载，本站不对文件内容负责，请自行判断文件是否安全，如发现文件有侵权行为，请联系管理员删除。