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Starch in food : structure, function and applications /
This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of star...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford :
Woodhead Publishing, an imprint of Elsevier,
[2018]
|
| Edición: | Second edition. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1035651482 | ||
| 003 | OCoLC | ||
| 005 | 20231120010234.0 | ||
| 006 | m o d | ||
| 007 | cr un|---uuuua | ||
| 008 | 180507t20182018enka ob 001 0 eng d | ||
| 040 | |a GGVRL |b eng |e rda |e pn |c GGVRL |d OCLCO |d YDX |d N$T |d OPELS |d UAB |d NLE |d OCLCF |d MERER |d UPM |d D6H |d GZM |d OCLCQ |d LQU |d S2H |d OCLCO |d NLW |d OCLCO |d OCLCQ |d SFB |d OCLCQ |d OCLCO | ||
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| 020 | |a 9780081008966 |q (electronic book) | ||
| 020 | |a 0081008961 | ||
| 020 | |z 9780081008683 | ||
| 020 | |z 0081008686 | ||
| 035 | |a (OCoLC)1035651482 |z (OCoLC)1013462456 |z (OCoLC)1013489409 |z (OCoLC)1015847754 |z (OCoLC)1016413134 |z (OCoLC)1016919710 |z (OCoLC)1028072084 |z (OCoLC)1036259791 |z (OCoLC)1086954932 |z (OCoLC)1097098712 |z (OCoLC)1105178194 |z (OCoLC)1105567346 |z (OCoLC)1274757876 | ||
| 050 | 4 | |a TP415 |b .S73 2018 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.2 |
| 245 | 0 | 0 | |a Starch in food : |b structure, function and applications / |c edited by Malin Sj�o�o, Lars Nilsson. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Duxford : |b Woodhead Publishing, an imprint of Elsevier, |c [2018] | |
| 264 | 4 | |c �2018 | |
| 300 | |a 1 online resource (xxii, 893 pages) : |b illustrations (some color). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology, and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Analysing and modifying starch -- pt. 2. Sources of starch -- pt. 3. Applications -- pt. 4. Starch and health. | |
| 520 | |a This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance. | ||
| 506 | 1 | |a Legal Deposit; |c Only available on premises controlled by the deposit library and to one user at any one time; |e The Legal Deposit Libraries (Non-Print Works) Regulations (UK). |5 WlAbNL | |
| 540 | |a Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. |5 WlAbNL | ||
| 650 | 0 | |a Starch. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Starch |2 fast |0 (OCoLC)fst01131597 | |
| 700 | 1 | |a Sj�o�o, Malin, |e editor. | |
| 700 | 1 | |a Nilsson, Lars, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Starch in food. |b Second edition. |d Duxford : Woodhead Publishing, an imprint of Elsevier, [2018] |z 9780081008683 |z 0081008686 |w (OCoLC)974699254 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780081008683 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780081008683 |z Texto completo |