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The Resource Starch in food : structure, function and applications, edited by Malin Sjöö, Lars Nilsson

Starch in food : structure, function and applications, edited by Malin Sjöö, Lars Nilsson

Label
Starch in food : structure, function and applications
Title
Starch in food
Title remainder
structure, function and applications
Statement of responsibility
edited by Malin Sjöö, Lars Nilsson
Contributor
Editor
Subject
Language
eng
Summary
This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance
Member of
Cataloging source
GGVRL
Dewey number
664.2
Illustrations
illustrations
Index
index present
LC call number
TP415
LC item number
.S73 2018
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Sjöö, Malin
  • Nilsson, Lars
Series statement
Woodhead Publishing series in food science, technology, and nutrition
http://library.link/vocab/subjectName
Starch
Label
Starch in food : structure, function and applications, edited by Malin Sjöö, Lars Nilsson
Instantiates
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. 1. Analysing and modifying starch -- pt. 2. Sources of starch -- pt. 3. Applications -- pt. 4. Starch and health
Dimensions
unknown
Edition
Second edition.
Extent
1 online resource (xxii, 893 pages)
File format
unknown
Form of item
online
Isbn
9780081008966
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
Other physical details
illustrations (some color).
http://library.link/vocab/ext/overdrive/overdriveId
9780081008966
Quality assurance targets
unknown
Reformatting quality
access
Specific material designation
remote
System control number
  • on1035651482
  • (OCoLC)1035651482
Label
Starch in food : structure, function and applications, edited by Malin Sjöö, Lars Nilsson
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. 1. Analysing and modifying starch -- pt. 2. Sources of starch -- pt. 3. Applications -- pt. 4. Starch and health
Dimensions
unknown
Edition
Second edition.
Extent
1 online resource (xxii, 893 pages)
File format
unknown
Form of item
online
Isbn
9780081008966
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
Other physical details
illustrations (some color).
http://library.link/vocab/ext/overdrive/overdriveId
9780081008966
Quality assurance targets
unknown
Reformatting quality
access
Specific material designation
remote
System control number
  • on1035651482
  • (OCoLC)1035651482

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