Functional Starch and Applications in Food, Softcover reprint of the original 1st ed. 2018

Coordinator: Jin Zhengyu

Language: English

Approximative price 105.49 €

In Print (Delivery period: 15 days).

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Functional Starch and Applications in Food
Publication date:
Support: Print on demand

Approximative price 105.49 €

In Print (Delivery period: 15 days).

Add to cartAdd to cart
Functional Starch and Applications in Food
Publication date:
Support: Print on demand

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. 

Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries. 



Introduction.- Slowly digested starch and applications.- Resistant starch and applications.- Porous starch and applications.- Starch microemulsion and applications.- Microcrystalline starch and noncrystallization starch and their applications.- Starch‐lipid and starch‐protein complex and their applications.
Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.

Introduces functional starch

Covers kinds of starch

Involves its application in food