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| 003 | ES-MaUEC | ||
| 005 | 20230102114252.0 | ||
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| 007 | cr nn nnnaamaa | ||
| 008 | 200830s2020 si a s |||| 0|eng d | ||
| 020 | _a9789811506222 | ||
| 024 | 7 |
_a10.1007/978-981-15-0622-2 _2doi |
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| 040 |
_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC |
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| 050 | 4 |
_aQP702.S75 _b2020 EB |
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| 245 | 0 | 0 |
_aStarch Structure, Functionality and Application in Foods _cedited by Shujun Wang |
| 250 | _aFirst edition 2020 | ||
| 264 | 1 |
_aSingapore _bSpringer Singapore _c2020 |
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| 300 |
_a1 recurso en línea (V, 179 páginas) _b45 ilustraciones, 24 ilustraciones a color |
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| 336 |
_2rdacontent _aTexto _btxt |
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| 337 |
_2rdamedia _aelectrónico _bc |
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| 338 |
_2rdacarrier _arecurso electrónico _bcr |
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| 347 |
_aArchivo de texto _bPDF |
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| 490 | 0 | _aBiomedical and Life Sciences (SpringerNature-11642) | |
| 490 | 0 | _aBiomedical and Life Sciences (SpringerNature-43708) | |
| 505 | 0 | _aChapter 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. | |
| 520 | 3 | _aThe 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. | |
| 988 | _aSpringer_BiomedLife_13102020 | ||
| 650 | 7 |
_2embne _9667835 _aAlmidones |
|
| 700 | 1 |
_aWang, Shujun _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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| 710 | 2 | _aSpringerLink | |
| 776 | 0 | 8 |
_iPrinted edition: _z9789811506215 |
| 776 | 0 | 8 |
_iPrinted edition: _z9789811506239 |
| 776 | 0 | 8 |
_iPrinted edition: _z9789811506246 |
| 856 | 4 | 0 |
_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-15-0622-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid) |
| 942 |
_2lcc _cLE |
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| 998 |
_b01/2021 _dz _ek _zSI |
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