Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Starches for Food Application

Chemical, Technological and Health Properties

  • 1st Edition - October 29, 2018
  • Editors: Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 8 0 9 4 4 0 - 2
  • eBook ISBN:
    9 7 8 - 0 - 1 2 - 8 1 3 4 3 4 - 4

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches,… Read more

Starches for Food Application

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health.