eBook - ePub
Native and Modified Starches for Food Applications
- 502 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Native and Modified Starches for Food Applications
About this book
Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.
- Covers sustainability practices and their applications in the food industry
- Brings detailed exploration of starch functionality for product formulation
- Includes practical strategies for incorporating starches into innovative and sustainable food products
Information
Subtopic
LebensmittelwissenschaftTable of contents
- Title of Book
- Part I. Introduction to starches in food
- Part II. Starch application in food processing
- Part III. Future trends
- Index
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Yes, you can access Native and Modified Starches for Food Applications by Pothiyappan Karthik,Tanmay Sarkar,Wing-Fu Lai in PDF and/or ePUB format, as well as other popular books in Technik & Maschinenbau & Lebensmittelwissenschaft. We have over 1.5 million books available in our catalogue for you to explore.