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Starch Structure Functionality and Application in Foods

between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food;

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Starch in Food

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range;

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Starches for Food Application

evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the;

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Starch

structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the;

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Amylose

: Properties, Structure and Functions' is a unique approach to the multifaceted trends of amylose chemistry, properties, functionality and applications;

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Cereal Grain-based Functional Foods

coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the;

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Starch & Starch Containing Origins

of the book tackles with 'Non-food application of starches' and 'Starch containing plants and their processing'. A great interest in academy and;

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Edible Nanostructures

aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their;

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Starch

> * Presents current and emerging application trends for starch ;

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Food Structure and Functionality

functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy;

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Nano-food Engineering

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability;

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Nano-food Engineering

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability;

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Novel Food Processing

pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and;

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Novel Food Processing

pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and;

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Starch Science & Technology

This book contains original reviews and research papers presented at the XV International Starch Convention, Moscow-Cracow, which was held;

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Complex Carbohydrates in Foods

Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an;

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Starches

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted;

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Starches

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted;

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Starch-based Blends, Composites and Nanocomposites

, in particular the various aspects of preparation, structure, processing, morphology, properties and applications of starch materials and their polymer;

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Principles of Cereal Science and Technology

, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems;

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Application of Polyphenols in Foods and Food Models

in humans. This book covers the basic chemical composition and structure of phenolic compounds and focus on their technological applications in food;

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Starch in the Bioeconomy

Starch is the most widespread and abundant reserve carbohydrate in plants and is unique in that it can be used for the production of food;

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Preparation Techniques, Benefits and Application of Resistant Starch

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Starch Science Progress

, properties and novel ways of using polysaccharides- and starch-based materials. This book contains original reviews and research papers presented at;

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Advanced Processing, Properties, and Applications of Starch and Other Bio-based Polymers

Advanced Processing, Properties, and Applications of Starch and Other Bio-based Polymers presents the latest cutting-edge research into;

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Science, Technology and Application of Folic Acid Encapsulation

Most naturally occurring folate derivatives in foods are highly sensitive to temperature, oxygen, and light, and their functionality;

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Rheology of Biopolymers

functionality and will be compatible with the polysaccharide matrix. Whey Protein Isolate (WPI), a milk protein, byproduct from cheese and casein;

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