Before you leave...
Take 20% off your first order
20% off
Enter the code below at checkout to get 20% off your first order
Description
xStarches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health.
Author: Maria Teresa Pedrosa Silva Clerici
ISBN-10: 0128094400
ISBN-13: 9780128094402
Publisher: Academic Press
Language: English
Published: 11/01/2018
Pages: 460
Format: Paperback
Weight: 1.30lbs
Size: 9.00h x 6.00w x 0.90d
By Maria Teresa Pedrosa Silva Clerici
xGraduate at Biochemistry Pharmacy from Federal University of Ouro Preto (1988), master at Science and Technology of the Food from Federal University of Lavras (1991) and doctorate at Science and Technology of the Food from University of Campinas (1997). Nowadays is MS-3.1 professor at University of Campinas (Universidade Estadual de Campinas). Has experience in Food Science and Technology, focusing on Science and Technology of starches, cereal, roots and tubers, acting on the following subjects: baking, pasta, roots, tubers and thermoplastic extrusion.
Recently Viewed Products
- Choosing a selection results in a full page refresh.