Non-Conventional Starch Sources Properties, Functionality, and Applications
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- Taschenbuch
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Form:Einzelkauf Download
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Sprache:Englisch
190,00 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
29.09.2023
Herausgeber
José Manuel Lorenzo + weitereVerlag
Elsevier Science & Techn.Seitenzahl
564 (Printausgabe)
Dateigröße
33877 KB
Sprache
Englisch
EAN
9780443189821
Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources' application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference.
- Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references
- Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind
- Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat
- Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu
- Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas
- Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references
- Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind
- Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat
- Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu
- Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas
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