عنوان
پدید آورنده
موضوع
رده
TP415
TP415
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
9789811310775
(Number (ISBN
9789811310782
(Number (ISBN
9811310777
(Number (ISBN
9811310785
Erroneous ISBN
9789811310768
Erroneous ISBN
9811310769
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Functional starch and applications in food /
General Material Designation
[Book]
First Statement of Responsibility
Zhengyu Jin editor.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Singapore :
Name of Publisher, Distributor, etc.
Springer,
Date of Publication, Distribution, etc.
[2018]
Date of Publication, Distribution, etc.
©2018
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references.
CONTENTS NOTE
Text of Note
Intro; Contents; Chapter 1: The Overview of Functional Starch; 1.1 Introduction; 1.2 Characterization of Functional Starch; 1.2.1 Slowly Digestible Starch (SDS); 1.2.2 Resistant Starch (RS); 1.2.3 Porous Starch; 1.2.4 Starch Microemulsion; 1.2.5 Nano-sized Starch; 1.2.6 Starch-Lipid and Starch-Protein Systems; 1.3 Preparation of Functional Starch; 1.3.1 Chemical Modification; 1.3.2 Physical Modification; 1.3.2.1 Plasma Modification; 1.3.2.2 Hydrothermal Treatment; 1.3.2.3 Ultrasonic Treatment; 1.3.2.4 High-Pressure Treatment/Homogenization; 1.3.2.5 Extrusion Processing.
Text of Note
1.3.2.6 Microwave Irradiation1.3.3 Enzymatic Modification; 1.3.3.1 Acylation; 1.3.3.2 Copolymerization; 1.3.3.3 Debranching Reaction; 1.3.3.4 Branching Reaction; 1.3.3.5 Hydrolyzing Reaction; 1.3.4 Multiple Modifications; 1.4 Characterization of Functional Starch; 1.4.1 Electron Microscopy; 1.4.2 Differential Scanning Calorimetry (DSC); 1.4.3 X-Ray Powder Diffraction (XRD); 1.4.4 Nuclear Magnetic Resonance (NMR) Imaging; 1.4.5 Rheometry; 1.4.6 Size Exclusion Chromatography; 1.5 Functional Starch Applications; 1.5.1 Fat Replacers; 1.5.2 Food Ingredient Capsules; 1.5.3 Edible Films and Coatings.
Text of Note
2.5.2 SDS and Diabetes2.5.3 SDS and Mental Performance; 2.5.4 SDS and Satiety; 2.6 Applications of SDS; 2.6.1 Applications in Foods; 2.6.1.1 Functional Foods; 2.6.1.2 Slow-Release Energy Beverages; 2.6.2 Applications in Medicine; 2.6.3 Application to Fodder; 2.7 Conclusions and Future Directions; References; Chapter 3: Resistant Starch and Its Applications; 3.1 Introduction; 3.2 Structure and Thermal Properties of Starch Granules; 3.2.1 The Structure of Starch Granules; 3.2.2 Starch Gelatinization and Retrogradation; 3.2.3 Starch Digestibility; 3.3 Types of RS.
Text of Note
3.4 Factors Affecting the Digestion of Starch3.4.1 The Inaccessibility of Starch; 3.4.2 Starch Granules and Their Crystallinity; 3.4.3 The Amylose/Amylopectin Ratio; 3.4.4 Retrogradation of Amylose; 3.4.5 The Effect of Lipids on the Digestibility of Starch; 3.4.6 The Interaction of Starch with Other Components in Foods; 3.4.7 Processing Conditions; 3.5 RS Preparation; 3.5.1 RSs from Natural Sources; 3.5.2 RS3 from the Heating and Cooling Treatment of Starch; 3.5.3 RS from the HMT of Starch; 3.5.4 RS from Enzyme Treatment of Starch; 3.5.5 RS from Chemically Modified Starches.
0
8
8
8
SUMMARY OR ABSTRACT
Text of Note
This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.
ACQUISITION INFORMATION NOTE
Source for Acquisition/Subscription Address
Springer Nature
Stock Number
com.springer.onix.9789811310775
OTHER EDITION IN ANOTHER MEDIUM
Title
Functional starch and applications in food.
International Standard Book Number
9789811310768
TOPICAL NAME USED AS SUBJECT
Functional foods.
Starch.
Biochemistry.
Food & beverage technology.
Functional foods.
Starch.
TECHNOLOGY & ENGINEERING-- Food Science.
(SUBJECT CATEGORY (Provisional
TDCT
TDCT
TEC-- 012000
DEWEY DECIMAL CLASSIFICATION
Number
664
.
2
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP415
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Jin, Zhengyu,1960-
ORIGINATING SOURCE
Date of Transaction
20200823224449.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
