000			00619nam a2200193Ia 4500
999			_c62858 _d62858
003			OSt
005			20181023043908.0
008			24419b pe ||||| |||| 00| 0 spa d
040			_cTranscribing agency
082			_a664.2.PEDR.00
100			_aPedrosa Silva Clerici, Marìa Teresa
100			_eAutor
245		0	_aStarches for Food Application Chemical, Technological and Health Properties
250			_a1A. ed
260			_aESTADOS UNIDOS
260			_bELSEVIER
260			_c2018
300			_a428
300			_c23.0
505			_a1. 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
650			_aINDSUTRIA ALIMENTARIA
700			_aSchmiele, Marcio
942			_cTM001 _2ddc