Starches for Food Application by Maria Teresa Pedrosa Silva Clerici- Bookswagon UAE
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Starches for Food Application

Starches for Food Application


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About the Book

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.


About the Author: Graduate at Biochemistry Pharmacy from Federal University of Ouro Preto (1988), master at Science and Technology of the Food from Federal University of Lavras (1991) and doctorate at Science and Technology of the Food from University of Campinas (1997). Nowadays is MS-3.1 professor at University of Campinas (Universidade Estadual de Campinas). Has experience in Food Science and Technology, focusing on Science and Technology of starches, cereal, roots and tubers, acting on the following subjects: baking, pasta, roots, tubers and thermoplastic extrusion.


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Product Details
  • ISBN-13: 9780128094402
  • Publisher: Academic Press
  • Publisher Imprint: Academic Press
  • Height: 229 mm
  • No of Pages: 460
  • Spine Width: 23 mm
  • Weight: 639 gr
  • ISBN-10: 0128094400
  • Publisher Date: 09 Nov 2018
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Chemical, Technological and Health Properties
  • Width: 152 mm


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