Starch Structure, Functionality and Application in Foods
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Fulfillment optionsStarch Structure, Functionality and Application in Foods
The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..
Details
- Publisher
- Springer Nature Singapore
- Format
- Paperback
- Published
- Aug 31, 2021
- ISBN-13
- 9789811506246
- Pages
- 179
- Printing
- Printed on demand
Starch Structure, Functionality and Application in Foods for groups: pricing
Volume pricing applies automatically in your cart. No codes, no account needed.
| Copies | Price per copy | You save |
|---|---|---|
| 25 – 49 | $148.72 | 12% off list |
| 50 – 99 | $147.03 | 13% off list |
| 100+ | $145.34 | 14% off list |
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Volume pricing applies automatically in your cart, with no code needed. Price per copy: 25 to 49 copies, $148.72 (12% off list); 50 to 99 copies, $147.03 (13% off list); 100+ copies, $145.34 (14% off list). Need a different quantity, or a quote to forward for approval? Ask a specialist and we will confirm pricing before you pay.
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