Starch and Starchy Food Products, Bello-P?rez, Luis
Автор: Pascoli Cereda, Marney Название: Starchy Crops Morphology, Extraction, Properties And Applications ISBN: 0323900585 ISBN-13(EAN): 9780323900584 Издательство: Elsevier Science Рейтинг: Цена: 26107.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 1881 Nearly a generation has passed since the War Between the States. The atrocities of war have changed some men for the worse and set John Channing, a war veteran, on the path of being one of the most feared and notorious outlaws the west has ever seen. The Channing Gang makes a name for themselves, cutting a swath of violence westward until Channing meets Rebekah Wallace, the daughter of a preacher, as they seek to start a new church in a burgeoning New Mexico town. Channing is forced to examine his life and chooses a new path, but his former gang and the towns mayor have other ideas. As events escalate, the former outlaw has his faith severely
Название: Starch-based materials in food packaging ISBN: 0128094397 ISBN-13(EAN): 9780128094396 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Нет в наличии.
Описание: Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use.
Автор: BeMiller, James N. Название: Starch ISBN: 0127462759 ISBN-13(EAN): 9780127462752 Издательство: Elsevier Science Рейтинг: Цена: 31328.00 р. Наличие на складе: Нет в наличии.
Описание: Suitable for those needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives, this title includes specific information on corn, wheat, potato, rice, and chapters on rye, oat and barley (including waxy barley) starches. It also presents various application trends for starch.
Автор: Villa Zabala Cristian Camilo Название: Starch-Based Nanomaterials ISBN: 303042541X ISBN-13(EAN): 9783030425418 Издательство: Springer Рейтинг: Цена: 6097.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Owing to their versatility, starch-based nanomaterials can be used as carriers of bioactive molecules to improve medical treatments or nutrient absorption.
Автор: Institut National de Recherche Chimique Appliqu? Название: Pollution by the Food Processing Industries in the EEC ISBN: 9401727120 ISBN-13(EAN): 9789401727129 Издательство: Springer Рейтинг: Цена: 9756.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Yasunori Nakamura Название: Starch ISBN: 4431554947 ISBN-13(EAN): 9784431554943 Издательство: Springer Рейтинг: Цена: 19514.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides a detailed overview of the current understanding of the metabolic system of starch biosynthesis and degradation in plants. The focus is on new topics regarding the functional interaction between multiple enzymes and the initiation process of starch biosynthesis, which are essential for further understanding of related metabolic features. The book also explains and discusses the distinct structures of amylopectin and amylose and the crystalline structure of starch granules. At the same time, readers will be made aware of areas where further research remains to be done, such as the regulation of starch metabolism, the fine structure of starch molecules, and the manipulation of the structure and functional properties of starch by genetic and molecular technology. Also described are aspects of the biosynthetic machinery of starch, the structure and metabolism of which have developed and been refined during the process of plant evolution. In addition, recent approaches to producing novel starches with distinct physicochemical and functional properties in gene-modified mutants and transgenic plants for industrial applications are introduced. Finally, the book elaborates on the unresolved topics, necessary approaches and future prospects to achieve a complete understanding of the regulation of starch metabolism. This volume is of great value for general scientists, students and anyone wishing to understand the specific and complicated events of starch metabolism and biotechnology. It will be especially useful for food scientists and engineers in academia and industry.
Автор: Ahmed, Jasim Название: Starch-Based Polymeric Materials and Nanocomposites ISBN: 1439851166 ISBN-13(EAN): 9781439851166 Издательство: Taylor&Francis Рейтинг: Цена: 42108.00 р. Наличие на складе: Нет в наличии.
Автор: Wang Shujun Название: Starch Structure, Functionality and Application in Foods ISBN: 9811506248 ISBN-13(EAN): 9789811506246 Издательство: Springer Цена: 18294.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: Wang Shujun Название: Starch Structure, Functionality and Application in Foods ISBN: 9811506213 ISBN-13(EAN): 9789811506215 Издательство: Springer Рейтинг: Цена: 18294.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The 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..
Автор: Wertz, Jean-luc Goffin, Benedicte Название: Starch in the bioeconomy ISBN: 0367630400 ISBN-13(EAN): 9780367630409 Издательство: Taylor&Francis Рейтинг: Цена: 19140.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Starch is the most widespread and abundant reserve carbohydrate in plants and is unique in that it can be used for food, materials in biobased products, and energy. This book covers structure, biosynthesis, biodegradation, properties, and applications of starch in the context of the bioeconomy.
Автор: Silva Clerici, Maria Teresa Название: Starches for Food Application ISBN: 0128094400 ISBN-13(EAN): 9780128094402 Издательство: Elsevier Science Рейтинг: Цена: 26949.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Starches For Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. The book introduces starches so researchers who are new to the field can understand basic principles, including starch identification and evaluation methods, and production of starches for food application. The book also covers new sources of starch, modified starches for food application, and the relation between starch and nutrition and health.
Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch to the function and application of starch in food
Offers a practical reference guide that compiles information on new sources of starch in food, starch application and modification and new starches for health benefits
Brings scientific, technological, and nutritional knowledge of starch for food applications as a means of interaction with health and environment
Название: Starches ISBN: 1138113417 ISBN-13(EAN): 9781138113411 Издательство: Taylor&Francis Рейтинг: Цена: 12095.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production.
The book provides an up-to-date overview of starch applications in the food, textiles, pharmaceuticals, chemical, agricultural, and plastic industries when used as a substitute for synthetic polymers. Starch nanocomposites properties and starch-based blends biodegradability are also discussed. The book covers the recent advances made in starch characterization using techniques such as atomic force microscopy and nuclear magnetic resonance. It discusses the main modified starches applications and enzymes used on starch industry. It also addresses starch characterization at the granular, macromolecular, and rheological levels.
Under the editorial guidance of renowned food scientist, Andr a Curiacos Bertolini, this book to address starch characterization, applications and biodegradation of starch blends, making it an ideal resource for researchers and product developers interested in starch characterization, nanocomposites, and biopolymer degradation.
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