Starch Structure, Functionality and Application in Foods [[electronic resource] /] / edited by Shujun Wang |
Edizione | [1st ed. 2020.] |
Pubbl/distr/stampa | Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 |
Descrizione fisica | 1 online resource (177 pages) |
Disciplina | 664.2 |
Soggetto topico |
Biochemistry
Food—Biotechnology Biochemistry, general Food Science Midó Bioquímica Biotecnologia alimentària |
Soggetto genere / forma | Llibres electrònics |
ISBN | 981-15-0622-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Chapter 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. |
Record Nr. | UNINA-9910416096003321 |
Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 | ||
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Lo trovi qui: Univ. Federico II | ||
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Starch Structure, Functionality and Application in Foods / / edited by Shujun Wang |
Edizione | [1st ed. 2020.] |
Pubbl/distr/stampa | Springer Singapore, 2020 |
Descrizione fisica | 1 online resource (177 pages) |
Disciplina | 664.2 |
Soggetto topico |
Biochemistry
Food—Biotechnology Biochemistry, general Food Science Midó Bioquímica Biotecnologia alimentària |
Soggetto genere / forma | Llibres electrònics |
ISBN | 981-15-0622-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Chapter 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. |
Record Nr. | UNINA-9910863134503321 |
Springer Singapore, 2020 | ||
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Lo trovi qui: Univ. Federico II | ||
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Two-phase flow in refrigeration systems / / Junjie Gu, Shujun Wang, Zhongxue Gan |
Autore | Gu Junjie |
Pubbl/distr/stampa | New York, : Springer, c2014 |
Descrizione fisica | 1 online resource (xvii, 152 pages) : illustrations (some color) |
Disciplina |
536.7
620 620.1 620.1064 |
Altri autori (Persone) |
WangShujun
GanZhongzue |
Collana | Gale eBooks |
Soggetto topico |
Refrigeration and refrigerating machinery
Two-phase flow |
ISBN | 1-4614-8323-9 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Introduction -- Experimental Facility for Two-Phase Flow Measurement -- Properties of Refrigerant, Oil and Their Mixture -- Two-Phase Flow in Accumulator -- Two-Phase Flow in Compressor -- Two-Phase Flow in Adiabatic Capillary Tube for R-134a Cycles -- Two-Phase Flow in Non-Adiabatic Capillary Tube for CO2 Cycles -- Two-Phase Flow in Internal Heat Exchangers -- Two-Phase Flow and System Performance -- Appendix -- Index. |
Record Nr. | UNINA-9910299492903321 |
Gu Junjie
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New York, : Springer, c2014 | ||
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Lo trovi qui: Univ. Federico II | ||
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