THE BIG SALE IS ON! TELL ME MORE

Close Notification

Your cart does not contain any items

Starch in Food: Structure, Function, and Applications by Lars Nilsson (Professor, Department of Food Technology, Division of Food and Pharma, Lund University, Sweden) at Abbey's Bookshop,
Starch in Food: Structure, Function, and Applications
— —
Lars Nilsson (Professor, Department of Food Technology, Division of Food and Pharma, Lund University, Sweden)

Starch in Food

Structure, Function, and Applications

Lars Nilsson (Professor, Department of Food Technology, Division of Food and Pharma, Lund University, Sweden)

$582.95

Paperback

Not in-store but you can order this
How long will it take?
English
Woodhead Publishing
31 May 2024
Food & beverage technology
"Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering ""hot"" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.

Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods."
Edited by:  
Imprint:   Woodhead Publishing
Country of Publication:   United States
Edition:   3rd edition
Dimensions:   Height: 276mm,  Width: 216mm, 
Weight:   1.000kg
ISBN:   9780323961028
ISBN 10:   0323961029
Pages:   572
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Lars Nilsson is a professor in formulation technology Department of Process and Life Science Engineering at the Lund University, Sweden. He holds a PhD in food technology and specializes in areas such as surface and colloid chemistry, biopolymers, biopolymer characterization, protein formulation, emulsions, and foams, as well as field-flow fractionation. Nilsson has a strong publication history focusing on starch and its properties, particularly in the field of food.

See Also

Starch in Food: Structure, Function, and Applications

Food, Philosophy, and Intellectual...

Fifty Case Studies

Enrico Bonadio

Hardback

$103 

Not in-store but you can order this

ADD +
Starch in Food: Structure, Function, and Applications

Regoverning Markets

A Place for Small-Scale Producers...

Bill Vorley

Paperback

$75.99 

Not in-store but you can order this

ADD +
Starch in Food: Structure, Function, and Applications

Freeze Drying of Food Products

Fundamentals, Processes and Applications...

Roji Balaji Waghmare (Institute...

Hardback

$296.95 

Not in-store but you can order this

ADD +
Starch in Food: Structure, Function, and Applications

Food Fortification

Trends and Technologies

Khalid Bashir

Hardback

$357 

Not in-store but you can order this

ADD +
Starch in Food: Structure, Function, and Applications

Analytical Methods for Milk and...

Volume 1: Sampling Methods and Chemical...

Megh R. Goyal

Hardback

$309 

Not in-store but you can order this

ADD +
Starch in Food: Structure, Function, and Applications

Biopolymer Designing Sustainable...

Sudharsan K

Paperback

$73.95  $63.06

Not in-store but you can order this

ADD +