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010   $a981-15-0622-1
024 7 $a10.1007/978-981-15-0622-2
035   $a(CKB)4100000011409341
035   $a(MiAaPQ)EBC6324780
035   $a(DE-He213)978-981-15-0622-2
035   $a(PPN)250213281
035   $a(EXLCZ)994100000011409341
100   $a20200830d2020      u|             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aStarch Structure, Functionality and Application in Foods$b[electronic resource] /$fedited by Shujun Wang
205   $a1st ed. 2020.
210  1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2020.
215   $a1 online resource (177 pages)
311   $a981-15-0621-3 
327   $aChapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.
330   $aThe 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.
606   $aBiochemistry
606   $aFood?Biotechnology
606   $aBiochemistry, general$3https://scigraph.springernature.com/ontologies/product-market-codes/L14005
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aMidó$2thub
606   $aBioquímica$2thub
606   $aBiotecnologia alimentària$2thub
608   $aLlibres electrònics$2thub
615  0$aBiochemistry.
615  0$aFood?Biotechnology.
615 14$aBiochemistry, general.
615 24$aFood Science.
615  7$aMidó
615  7$aBioquímica
615  7$aBiotecnologia alimentària
676   $a664.2
702   $aWang$b Shujun$4edt$4http://id.loc.gov/vocabulary/relators/edt
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910416096003321
996   $aStarch Structure, Functionality and Application in Foods$92504159
997   $aUNINA