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Starches for Food Application Chemical, Technological and Health Properties

Por: Pedrosa Silva Clerici, Marìa Teresa | [Autor].
Colaborador(es): Schmiele, Marcio.
Editor: ESTADOS UNIDOS ; ELSEVIER ; 2018Edición: 1A. ed.Descripción: 428; 23.0.Tema(s): INDSUTRIA ALIMENTARIAClasificación CDD: 664.2.PEDR.00
Contenidos:
1. Basic Principles: Composition and Properties of Starch . -- 2. Identification and Analysis of Starch . -- 3. Cereal Starch Production for Food Applications . -- 4. Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application . -- 5. Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case . -- 6.Physical Modifications of Starch . -- 7.Starches Modified by Nonconventional Techniques and Food Applications . -- 8. Physicochemical Properties, Modifications, and Applications of Resistant Starches . -- 9. Technological and Nutritional Applications of Starches in Gluten-Free Products . -- 10. Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging
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Libros Biblioteca Central
BIBCE-CSING (Biblioteca Central - 1er piso) 664.2.PEDR.00 (Navegar estantería) 1e. Disponible 73071

1. Basic Principles: Composition and Properties of Starch
. -- 2. Identification and Analysis of Starch
. -- 3. Cereal Starch Production for Food Applications
. -- 4. Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application
. -- 5. Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case
. -- 6.Physical Modifications of Starch
. -- 7.Starches Modified by Nonconventional Techniques and Food Applications
. -- 8. Physicochemical Properties, Modifications, and Applications of Resistant Starches
. -- 9. Technological and Nutritional Applications of Starches in Gluten-Free Products
. -- 10. Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging

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