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Biobased products from food sector waste : bioplastics, biocomposites, and biocascading / / Teresa Cecchi, Carla De Carolis
| Biobased products from food sector waste : bioplastics, biocomposites, and biocascading / / Teresa Cecchi, Carla De Carolis |
| Autore | Cecchi Teresa |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (426 pages) |
| Disciplina | 363.7288 |
| Soggetto topico |
Food waste - Recycling
Reciclatge de residus Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-63436-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Contents -- Part I: Introduction -- Chapter 1: Food Waste in the Sustainable Development Framework -- 1.1 The Triple Bottom Line: "People, Planet, and Profit" -- 1.2 Decoupling of Production from Fossil Feedstock and the Breakthrough of Renewable Resources -- Bibliography -- Chapter 2: Food Processing Industries, Food Waste Classification and Handling, Target Compounds -- 2.1 Fruits and Vegetables -- 2.1.1 Apple -- 2.1.2 Berries -- 2.1.3 Citrus Fruits -- 2.1.4 Exotic Fruits -- 2.1.5 Tomatoes -- 2.1.6 Pulses -- 2.2 Winemaking Industries -- 2.2.1 Winery By-Product for the Food Industry -- 2.2.2 Winery By-Product for Cosmetics and Pharmaceutical Industry -- 2.2.3 Winery By-Product for the Environment, Agriculture, and Animal Feeding -- 2.2.4 Winery By-Product as Biorefinery Feedstock -- 2.3 Cereals and Tubers -- 2.3.1 Soft and Durum Wheat Processing -- 2.3.2 ByProducts from Rice Processing (Oryza sativa L.) -- 2.3.3 Potatoes -- 2.4 Breweries -- 2.5 Olive Oil and Edible Oil Industry -- 2.6 Meat Products -- 2.7 Fishery -- 2.8 Dairy Products -- 2.9 Kitchen Waste -- Bibliography -- Chapter 3: Current State of Art of the Usual Food Waste Valorization -- 3.1 Introduction -- 3.2 Waste Hierarchy Applied to Biomass Residual and Food Wastes -- 3.3 Food Wastes for Animal Feed -- 3.4 Composting for Biofertilizers -- 3.5 Biofuels: First, Second and Third Generation -- 3.5.1 Biofuels Production and Technology Overview -- 3.5.2 Biodiesel (FAME/FAEE) by UCOs - Used Cooking Oil -- 3.5.3 Bioethanol by Fermentation of Carbohydrates -- 3.5.4 Anaerobic Digestion of Biomass Residues and Food Wastes -- 3.6 Technology Progress for Advanced Biofuels -- Bibliography -- Part II: Innovative Food Waste Upcycling -- Chapter 4: Biocascading: General Strategy for the Recovery of Valuable Substances from Food Waste -- 4.1 Introduction -- 4.2 Chemical Methods.
4.2.1 Pretreatment -- 4.2.1.1 Solid Samples -- 4.2.1.2 Watery Food Waste or Food Wastewaters -- 4.2.2 Separation of Small Molecules from Macromolecules -- 4.2.2.1 Alcohol Precipitation -- 4.2.2.2 Isoelectric Precipitation -- 4.2.2.3 Ultrafiltration -- 4.2.2.4 Gas Aphrons -- 4.2.2.5 Ultrasound-Assisted Crystallization -- 4.2.2.6 Extrusion -- 4.2.3 Extraction -- 4.2.3.1 Solvent Extraction -- 4.2.3.2 Pressurized Liquid Extraction -- 4.2.3.3 Steam Distillation and Hydrodistillation -- 4.2.3.4 Supercritical Fluid Extraction -- 4.2.3.5 Microwave-Assisted Fluid Extraction -- 4.2.3.6 Ultrasound-Assisted Extraction -- 4.2.3.7 Pulsed Electric Field Extraction -- 4.2.3.8 Other Emerging Extraction Technologies -- 4.2.4 Purification and Isolation of Target Compounds -- 4.2.4.1 Chromatographic Methods -- 4.2.4.2 Nanofiltration and Reverse Osmosis -- 4.2.4.3 Electrodialysis -- 4.2.4.4 Magnetic Fishing -- 4.2.4.5 Aqueous Two-Phase System -- 4.2.5 Product Formation -- 4.2.5.1 Emulsification -- 4.2.5.2 Microencapsulation and Nanoencapsulation -- 4.3 Bioconversion -- 4.3.1 Anaerobic Fermentation/Digestion -- 4.3.1.1 Sugars -- 4.3.1.2 Biohydrogen -- 4.3.1.3 Biomethane -- 4.3.1.4 Biohythane -- 4.3.1.5 Volatile Fatty Acids -- 4.3.1.6 Medium Chain Fatty Acids (C6-C10) -- 4.3.2 Solventogenesis -- 4.3.2.1 Bio-Ethanol -- 4.3.2.2 Bio-Butanol -- 4.3.3 Biodiesel Production from Renewable Sources: Waste Oil and Oleaginous Metabolism -- 4.3.4 Microbial Electrochemical Technologies -- 4.3.4.1 Microbial Fuel Cell -- 4.3.4.2 Electro-Fermentation -- 4.4 Thermal and Thermochemical Methods -- 4.5 Conclusions -- Bibliography -- Chapter 5: Biocascading: Platform Molecules, Value Added Chemicals, and Bioactives -- 5.1 Carbohydrates -- 5.1.1 Starch and Lignocellulosic Biomass -- 5.1.2 Glucose and Other Simple Sugars -- 5.1.3 Pectin -- 5.1.4 Xanthan Gum -- 5.2 Lipids. 5.3 Protein, Peptides, Amino Acids -- 5.4 Organic Acids -- 5.4.1 Volatile Organic Acids (VFA) -- 5.4.2 1,4-Dicarboxylic Acids (Fumaric, Succinic, Malic Acid) -- 5.4.3 Lactic Acid -- 5.4.4 Gluconic and Glucaric Acids -- 5.4.5 Acrylic Acid -- 5.4.6 Adipic Acid -- 5.4.7 Citric Acid -- 5.5 Phosphate -- 5.6 Nutraceuticals: Antioxidants and Other Bioactives -- 5.7 Enzymes -- 5.7.1 Amylase -- 5.7.2 Cellulase -- 5.7.3 Xylanase -- 5.7.4 Pectinase -- 5.7.5 Protease -- 5.8 Activated Carbon Adsorbent and Biochar -- 5.9 Chitin and Chitosan -- 5.10 pH Indicator Films -- 5.11 Pigments -- 5.12 Single-Cell Protein (SCP) and Fungal Biomass -- Bibliography -- Chapter 6: Biobased Polymers from Food Waste Feedstock and Their Synthesis -- 6.1 Introduction -- 6.2 Polylactic Acid (PLA) -- 6.2.1 FWs as Feedstocks -- 6.2.2 Synthesis -- 6.2.3 Properties and Uses -- 6.3 Polyhydroxyalkanote (PHA) -- 6.3.1 FWs as Feedstocks -- 6.3.2 Biosynthesis -- 6.3.3 Properties and Uses -- 6.4 Polybutylene Succinate (PBS) -- 6.4.1 FW as Feedstocks -- 6.4.2 Synthesis -- 6.4.3 Properties and Uses -- 6.5 Polyglycolic Acid (PGA) -- 6.5.1 FWs as Feedstocks -- 6.5.2 Synthesis -- 6.5.3 Properties and Uses -- 6.6 Biobased Thermosetting Polymers -- 6.6.1 Phenolic Resins -- 6.6.2 Epoxy and Polyurethane Resins -- 6.7 Copolymerizarion and Blending -- 6.7.1 Copolymers -- 6.7.2 Blends -- 6.8 Improvement of Bioplastic Properties to Bridge the Gap to Conventional Plastics -- 6.9 Conclusions -- Bibliography -- Chapter 7: Biocomposites from Food Waste -- 7.1 Biocomposites from Biobased Thermosetting Polymers Containing FW Biofillers -- 7.1.1 Phenolic Resins -- 7.1.2 Epoxy and Polyurethane Resins -- 7.2 Biocomposites from Biobased Thermoplastics Containing FW Biofillers -- 7.3 Biocomposites from FossilBased Plastics and Elastomers Containing FW Biofillers. 7.4 Biocomposites from Biobased Polymers Containing Inorganic Fillers. Case Study: PLA -- 7.5 Challenging Barriers in the Biocomposite Field -- Bibliography -- Part III: Characterization of Biobased Products -- Chapter 8: Mechanical Characterization of Biobased Products from Food Waste -- 8.1 Tensile Testing -- 8.2 Hardness Testing -- 8.3 Tear Strength -- 8.4 Flexural Testing -- 8.5 Impact Resistance Testing -- 8.6 Density Testing -- 8.7 Compression Testing -- 8.8 Creep -- 8.9 Fatigue -- 8.10 Friction -- 8.11 Wear -- 8.12 Mechanical Performance of Bioplastics -- Bibliography -- Chapter 9: Physico-chemical Characterization of Bioplastics and Biocomposites -- 9.1 Morphology. Scanning Electron Microscopy (SEM) -- 9.2 Crystallinity and Thermal Stability. Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA) -- 9.3 Nuclear Magnetic Resonance (NMR) -- 9.4 Barrier and Permeation Properties, Transmission Rate Measurement -- 9.5 Biodegradation and Composting -- 9.6 Determination of the Biobased Carbon Content -- 9.7 Chemical Compatibility -- Bibliography -- Part IV: Safety and Sustainability of Biobased Products from Food Waste -- Chapter 10: Assessment of the Safety of BioBased Products -- 10.1 Volatile Organic Compounds (VOCs) from Bioplastics -- 10.2 Catalyst Residues and Green Catalysts -- 10.3 Migration: Risks and Opportunities from Biobased Food Contact Materials -- 10.3.1 Biobased Barriers to Prevent Migration from Conventional Packaging Materials -- 10.3.2 Biobased Products for Active and Smart Food Packaging -- 10.4 Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH) Regulation for Biobased Products -- Bibliography -- Chapter 11: Life Cycle Assessment -- 11.1 Life Cycle Assessment Introduction -- 11.2 Biobased Products and Life Cycle Assessment. 11.3 Carbon Assessment, Carbon Footprint and Product Environmental Footprint -- 11.4 Boosting Sustainable BBPs' Future -- Bibliography -- Chapter 12: Digital Revolution Advantages: Efficient Processes and Sustainable Feedstock -- 12.1 Emergence the Food Value Chains: A Circular and Sustainable Economy Approach -- 12.2 Support of the Rural Economy in the Horizon 2020 Framework -- Bibliography -- Chapter 13: Research Gap and Needs -- 13.1 Introduction -- 13.2 From Waste to Wealth Using Green Chemistry: The Way to Long Term Sustainability -- 13.3 Exploitation of Non-Food Feedstock as Smart Alternative to Crops Usage for a Sustainable Bioeconomy -- 13.4 BioBased Product Recycling -- 13.5 Conclusion -- Bibliography -- Index. |
| Record Nr. | UNINA-9910506398603321 |
Cecchi Teresa
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| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biosensing and micro-nano devices : design aspects and implementation in food industries / / Pranjal Chandra, editor
| Biosensing and micro-nano devices : design aspects and implementation in food industries / / Pranjal Chandra, editor |
| Pubbl/distr/stampa | Singapore : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (365 pages) |
| Disciplina | 664 |
| Soggetto topico |
Food - Biotechnology
Nanostructured materials - Industrial applications Biosensors Biotecnologia alimentària Materials nanoestructurats |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9789811683336
9789811683329 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580139503321 |
| Singapore : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Exploring plant cells for the production of compounds of interest / / Sonia Malik, editor
| Exploring plant cells for the production of compounds of interest / / Sonia Malik, editor |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (x, 353 pages) : illustrations |
| Disciplina | 616.9940072 |
| Soggetto topico |
Cancer - Research
Plant breeding Food - Biotechnology Fitoquímica Biotecnologia alimentària Productes vegetals Millorament selectiu de plantes Cèl·lules i teixits vegetals |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-58271-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910483767703321 |
| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food and bioprocess technology
| Food and bioprocess technology |
| Pubbl/distr/stampa | New York, NY, : Springer Science + Business Media |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico |
Food - Biotechnology
Food industry and trade Food Technology Biotechnology Aliments - Biotechnologie Biotechnologie Science des aliments bioengineering Tecnologia dels aliments Biotecnologia alimentària Indústria alimentària |
| Soggetto genere / forma |
Periodical
periodicals. Periodicals. Périodiques. Revistes electròniques. |
| ISSN | 1935-5149 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910146930403321 |
| New York, NY, : Springer Science + Business Media | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food and potential industrial applications of Bambara groundnut / / Samson A. Oyeyinka, Beatrice I.O. Ade-Omowaye, editors
| Food and potential industrial applications of Bambara groundnut / / Samson A. Oyeyinka, Beatrice I.O. Ade-Omowaye, editors |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (248 pages) |
| Disciplina | 581 |
| Soggetto topico |
Botany
Food - Biotechnology Bambara groundnut Biotecnologia alimentària Tecnologia dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-73920-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910502984403321 |
| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Microbiology Laboratory for the Food Science Student : A Practical Approach / / by Cangliang Shen, Yifan Zhang
| Food Microbiology Laboratory for the Food Science Student : A Practical Approach / / by Cangliang Shen, Yifan Zhang |
| Autore | Shen Cangliang |
| Edizione | [2nd ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (XVIII, 160 p. 62 illus., 60 illus. in color.) |
| Disciplina | 664.001579 |
| Soggetto topico |
Food - Microbiology
Food science Industrial microbiology Food Microbiology Food Science Industrial Microbiology Microbiologia dels aliments Alimentació Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-031-26197-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Food Microbiology Laboratory Safety and Notebook Record -- Staining Technology and Bright-field Microscope Use -- Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Isolation of Foodborne pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Enumeration of Aerobic plate counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petri-film -- Enumeration and identification of Staphylococcus aureus in Chicken Salads -- Enumeration and identification Listeria monocytogenes on ready-to-eat (RTE) frankfurters -- Isolation and identification of Salmonella and Campylobacter spp. on broiler carcasses -- Thermal inactivation of Escherichia coli O157:H7 in Non-intact reconstructed beef patties -- Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements -- Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations -- Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique -- Cultivation of Anaerobic Bacteria in Canned Food -- Observation and enumeration of Molds from Spoiled Bread -- DNA Extraction and Purity Determination of Foodborne Pathogens -- Practice of Multiplex PCR to identify bacteria in bacterial solutions -- PCR Identification of Listeria monocytogenes in Deli Meat -- Cheese Making and Characterization -- Wine and Sauerkraut Making and Characterization -- Introduction of oral presentation and job interview preparation -- Appendix- Samples of Food Microbiology Lab Course Syllabus. . |
| Record Nr. | UNINA-9910717421503321 |
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Shen Cangliang
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of dietary phytochemicals / / edited by Jianbo Xiao, Satyajit D. Sarker, and Yoshinori Asakawa
| Handbook of dietary phytochemicals / / edited by Jianbo Xiao, Satyajit D. Sarker, and Yoshinori Asakawa |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Singapore : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (321 illus., 111 illus. in color. eReference.) |
| Disciplina | 791.436559 |
| Soggetto topico |
Food - Biotechnology
Phytochemicals - Health aspects Fitoquímica Dieta Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-15-4148-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction of Phytonutrients -- Antioxidants in Diets and Food -- Dietary Flavonols and O-Glycosides -- Chemopreventive potential of flavones, flavonols, and their glycosides -- Flavonoid C-glycosides in diets -- Biflavonoids and oligomeric flavonoids from food -- Soy isoflavones -- Citrus Flavanones -- Chalcones in Diets -- Dietary Xanthones -- Prenylated Flavonoids in Food -- Anthocyanins in Food -- Carotenoids in food -- Dietary Triterpenoids -- Sesquiterpenes in Fresh Food -- Sesquiterpenes in Cereals and Spices -- Dietary monoterpenoids -- Dietary diterpenoids -- Tea Catechins -- Theaflavins, Thearubigins, and Theasinensins -- Stilbenoids in Grapes and Wine -- Chlorogenic, caffeic, ferulic acids and their derivatives in foods -- Caffeoylquinic Acids -- Coumaric and Cinnamic Acids in Food -- Dietary Ellagitannins -- Gallotannins in Food -- Vitamins from food -- Curcumin in Food -- Isothiocyanates in food -- Polysaccharides in Food -- Dietary Fibers -- Oligosaccharides in Food -- Unsaturated fatty acids -- Saponins in Food -- Dietary Phytoecdysteroids -- Alkaloids in Diet -- Dietary Coumarins -- Lignans in Diets -- Gingerols and Shogaols from Food -- Organosulfur Compounds in Food -- Ginsenosides in Diets -- Procyanidins in Food -- Pyrazines.in food -- Phenylpropanoids (Phenylpropenes) in Diets -- Polyynes in Food -- Starch. |
| Record Nr. | UNINA-9910495244103321 |
| Singapore : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Nutritional Quality Improvement in Plants / / edited by Pawan Kumar Jaiwal, Anil K. Chhillar, Darshna Chaudhary, Ranjana Jaiwal
| Nutritional Quality Improvement in Plants / / edited by Pawan Kumar Jaiwal, Anil K. Chhillar, Darshna Chaudhary, Ranjana Jaiwal |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
| Descrizione fisica | 1 online resource (XVII, 498 p.) |
| Disciplina | 630 |
| Collana | Concepts and Strategies in Plant Sciences |
| Soggetto topico |
Agriculture
Nutrition Botanical chemistry Plant breeding Biotechnology Food—Biotechnology Plant Biochemistry Plant Breeding/Biotechnology Food Science Biotecnologia alimentària Millorament selectiu de plantes |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-319-95354-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Biofortification of staple cereals with amino acid, lysin -- Biofortification of cereals with iron and zinc -- Calcium biofortification in food crops -- Iodine biofortification of crops -- Iodine biofortification of crops -- Pro-vitamin A crops -- Folate: biosynthesis, functions and biofortification in crop plant -- The role of thiamin in plants and current perspectives in its improvement in crop plants -- Vitamins B6, B12, C and E rich crops -- Strategies that influence the production of secondary metabolites in plants -- Phytate free food-grains -- Development of aflatoxin free crops -- Reducing acrylamide forming potential of crop plants -- Brassica crops with low glucosinolates and rich in anticancer compounds -- Biofortification of cassava -- Biofortification of millets -- Biofortification of maize -- Common Bean biofortification -- Engineering potato for nutritional enhancement -- All roads leading to iron fortification. . |
| Record Nr. | UNINA-9910373921203321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Pectin : technological and physiological properties / / Vassilis Kontogiorgos, editor
| Pectin : technological and physiological properties / / Vassilis Kontogiorgos, editor |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2020] |
| Descrizione fisica | 1 online resource (XI, 207 p. 23 illus., 20 illus. in color.) |
| Disciplina | 664.024 |
| Soggetto topico |
Food - Biotechnology
Pectina Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-53421-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants -- Chapter 2 Pectin Structure -- Chapter 3 Pectin Degrading Enzymes -- Chapter 4 Isolation and Characterisation of Pectin -- Chapter 5 Emulsification Properties of Pectin -- Chapter 6 Edible Films and Coatings with Pectin -- Chapter 7 Pectin Gelation and its Assembly into Functional Materials -- Chapter 8 Digestion and Metabolism of Pectin -- Chapter 9 Pectin Bioactivity -- Chapter 10 Pectin as Drug-Release Vehicle. |
| Record Nr. | UNINA-9910424634903321 |
| Cham, Switzerland : , : Springer, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Starch Structure, Functionality and Application in Foods [[electronic resource] /] / edited by Shujun Wang
| 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 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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