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Tropical Tuber Starches

of tuber starches, particularly in relation to their applications in food and industry. In recent years there has been significant progress and;

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Dietary Starches and Sugars in Man: A Comparison

Dietary Starches and Sugars in Man: A Comparison is een boek van Springer;

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Starch

of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat;

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Starches for Food Application

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional;

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The Microscopy of the More Commonly Occurring Starches

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Starch

The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the;

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Starch

The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the;

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Starch

The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the;

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Starch Science & Technology

materials goes last over 3 centuries, the problems of understanding the nature of starches, the structural organisation of the native starch;

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Trends in Dietary Carbohydrates Research

Carbohydrates are present in food comprising of digestible sugars and starches and indigestible cellulose and other dietary fibres. The;

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Starches

academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production;

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Starches

academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production;

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Starch & Starch Containing Origins

chemistry engaged in the discussions devoted to different problems of the chemistry and physics of starch, the processing of starches and starch;

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Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans;

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Starch Science Progress

Polysaccharides, particularly starches, are common all over world. They are considered an important energy source and substitute of fossils;

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Ingredient Interactions

of starches with different chemical classes of ingredients, as well as interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and;

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The Technology of Wafers and Waffles I

manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively;

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Nutraceuticals, Glycemic Health And Type 2 Diabetes

such as bioactive peptides, traditional herbs from India and Mexico, resistant starches, cinnamon, chromium III and others. After the;

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Starch-Based Materials in Food Packaging

the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical;

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Hydrocolloids in food product development

ingredients, not considered additives, are also hydrocolloids, for example proteins and starches. This manual only focuses on those considered;

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Food Additives

food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer;

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Controlled Release Nifedipine Microparticles from Starch Acetate

polymer. SA was manufactured in house form native starches and characterization for degree of substitution (dS) and acetyl content among other;

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Food Polysaccharides and Their Applications

oxidized starches Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures;

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Dimensions of Food

and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners;

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Bio-Based Polymers and Composites

teams. It provides an in-depth description of adhesives, resins, plastics, and composites derived from plant oils, proteins, starches, and;

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Dimensions of Food

and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners;

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Pulse Chemistry and Technology

trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor;

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