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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780081008683
· 쪽수 : 916쪽
· 출판일 : 2017-11-25
목차
Part 1: Analysing and modifying starch 1. Plant starch synthesis 2. Analysing starch structure 3. Understanding starch structure and functionality 4. Starch bioengineering 5. Starch-acting enzymes? 6. Chemical modification of starch 7. Physical modification of starch 8. Measuring starch in food
Part 2: Sources of starch 9. Corn starch 10. Wheat starch 11. Potato starch 12. Rice starch 13. Tuber starches 14. The functionality of pseudocereal starches
Part 3: Applications 15. Starch as an ingredient: manufacture and applications? 16. Utilizing starches in product development 17. Modified starches and the stability of frozen foods 18. Starch in baked products 19. Starch in brewing applications 20. Starch interactions with other components (lipids, proteins, etc) 21. Starch-based microencapsulation 22. Starch as emulsifier 23. Starch nano-particles 24. Starch based films
Part 4: Starch and health 25. Detecting nutritional starch fractions 26. Analysing starch digestion 27. Development of foods high in slowly digestible and resistant starch 28. Starch: Physical and mental performance, and potential health problems
