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Single, Double, and Triple Starch Modifications (Applications of Starches in Food and Packaging) - Softcover

Buch 2 von 9: Applications of Starches in Food and Packaging
 
9780443363245: Single, Double, and Triple Starch Modifications (Applications of Starches in Food and Packaging)
Softcover
ISBN 10: 0443363242 ISBN 13: 9780443363245
Verlag: Academic Press, 2026

Inhaltsangabe

Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.

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Über die Autorin bzw. den Autor

Dr. Guo is currently the Vice President of the Institute of Food Science and Nutrition Health, and the Director of the Department of Food Safety, College of Food Science, Fujian Agriculture and Forestry University.
He was a doctoral supervisor, and visiting scholar at North Dakota State University. He was also appointed as a Young Top Talent of Fujian Province, being the winner of the 15th Fujian Youth Science and Technology Award. He is also a member of the Youth Committee of the international journal "Food Frontiers".

Von der hinteren Coverseite

Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.

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Verlag
Academic Press
Erscheinungsdatum
2026
Sprache
Englisch
ISBN 10 
0443363242
ISBN 13 
9780443363245
Einband
Taschenbuch
Auflage
1
Anzahl der Seiten
500
Herausgeber
Guo
Kontakt zum Hersteller
Academic Press
https://shop.elsevier.com/

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