Starches for food application : chemical, technological and health properties /: chemical, technological and health properties. ([2019])

• Record Type: Book
• Further Information: Note: Edited by Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele.
• Editors: Clerici, Maria Teresa Pedrosa Silva; Schmiele, Marcio
• Contents: 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
• Publisher Details: London, United Kingdom : Academic Press, an imprint of Elsevier
• Publication Date: 2019
• Extent: 1 online resource
• Subjects: 664/.2; Starch; TECHNOLOGY & ENGINEERING / Food Science; Electronic books
• Languages: English
• ISBNs: 9780128134344; 0128134348
• Related ISBNs: 9780128094402
• Notes: Note: Online resource; title from PDF title page (SpringerLink, viewed November 5, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.