Starch [[electronic resource] ] : advances in structure and function / / edited by T. L. Barsby, A. M. Donald, P. J. Frazier
(Visualizza in formato marc)
(Visualizza in BIBFRAME)
| Titolo: |
Starch [[electronic resource] ] : advances in structure and function / / edited by T. L. Barsby, A. M. Donald, P. J. Frazier
|
| Pubblicazione: | Cambridge, U.K., : Royal Society of Chemistry, c2001 |
| Descrizione fisica: | 1 online resource (234 p.) |
| Disciplina: | 664.2 |
| Soggetto topico: | Starch |
| Food - Composition | |
| Soggetto genere / forma: | Electronic books. |
| Altri autori: |
BarsbyT. L (Tina L.)
DonaldA. M <1953-> (Athene Margaret)
FrazierP. J
|
| Note generali: | "The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso. |
| " ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Pref. | |
| Nota di bibliografia: | Includes bibliographical references and indexes. |
| Nota di contenuto: | BK9780854048601-FX001; BK9780854048601-FP001; BK9780854048601-FP005; BK9780854048601-FP007; BK9780854048601-00001; BK9780854048601-00008; BK9780854048601-00027; BK9780854048601-00040; BK9780854048601-00045; BK9780854048601-00053; BK9780854048601-00059; BK9780854048601-00067; BK9780854048601-00077; BK9780854048601-00082; BK9780854048601-00097; BK9780854048601-00103; BK9780854048601-00110; BK9780854048601-00116; BK9780854048601-00129; BK9780854048601-00138; BK9780854048601-00144; BK9780854048601-00150; BK9780854048601-00164; BK9780854048601-00170; BK9780854048601-00177; BK9780854048601-00214 |
| BK9780854048601-00221 | |
| Sommario/riassunto: | Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis.The multi-disciplinary nature of the contents will provide a valuable ref |
| Titolo autorizzato: | Starch |
| ISBN: | 1-84755-191-2 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910455160203321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Special publication (Royal Society of Chemistry (Great Britain)) ; ; no. 271.