000 | 03388nam a22005655i 4500 | ||
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001 | 978-981-13-0725-6 | ||
003 | DE-He213 | ||
005 | 20210201191325.0 | ||
007 | cr nn 008mamaa | ||
008 | 180919s2018 si | s |||| 0|eng d | ||
020 |
_a9789811307256 _9978-981-13-0725-6 |
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050 | 4 | _aQH345 | |
050 | 4 | _aQD415-436 | |
072 | 7 |
_aPSB _2bicssc |
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072 | 7 |
_aSCI007000 _2bisacsh |
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072 | 7 |
_aPSB _2thema |
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082 | 0 | 4 |
_a572 _223 |
245 | 1 | 0 |
_aPhysical Modifications of Starch _h[electronic resource] / _cedited by Zhongquan Sui, Xiangli Kong. |
250 | _a1st ed. 2018. | ||
264 | 1 |
_aSingapore : _bSpringer Singapore : _bImprint: Springer, _c2018. |
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300 |
_aX, 174 p. 17 illus., 5 illus. in color. _bonline resource. |
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336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bc _2rdamedia |
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338 |
_aonline resource _bcr _2rdacarrier |
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347 |
_atext file _bPDF _2rda |
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500 | _aAcceso multiusuario | ||
505 | 0 | _aChapter 1. Structure and Physicochemical Properties of Starch -- Chapter 2. Heat-Moisture Treatment of Starch -- Chapter 3. Annealing -- Chapter 4. Pre-gelatinized Modification of Starch -- Chapter 5. Gamma Irradiation of Starch -- Chapter 6. Microwave Treatment -- Chapter 7. Ultra High Pressure Treatment -- Chapter 8. Ultrasonic Treatment -- Chapter 9. Milling Processing of Starch. | |
520 | _aThis book provides comprehensive information on starch modification using physical approaches - a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. Dr. Xiangli Kong is an Assistant Professor at Zhejiang University. | ||
541 |
_fUABC ; _cTemporal ; _d01/01/2021-12/31/2023. |
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650 | 0 | _aBiochemistry. | |
650 | 0 | _aFood-Biotechnology. | |
650 | 0 | _aBiophysics. | |
650 | 0 | _aBiological physics. | |
650 | 1 | 4 |
_aBiochemistry, general. _0https://scigraph.springernature.com/ontologies/product-market-codes/L14005 |
650 | 2 | 4 |
_aFood Science. _0https://scigraph.springernature.com/ontologies/product-market-codes/C15001 |
650 | 2 | 4 |
_aBiological and Medical Physics, Biophysics. _0https://scigraph.springernature.com/ontologies/product-market-codes/P27008 |
700 | 1 |
_aSui, Zhongquan. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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700 | 1 |
_aKong, Xiangli. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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710 | 2 | _aSpringerLink (Online service) | |
773 | 0 | _tSpringer Nature eBook | |
776 | 0 | 8 |
_iPrinted edition: _z9789811307249 |
776 | 0 | 8 |
_iPrinted edition: _z9789811307263 |
856 | 4 | 0 |
_zLibro electrónico _uhttp://148.231.10.114:2048/login?url=https://doi.org/10.1007/978-981-13-0725-6 |
912 | _aZDB-2-SBL | ||
912 | _aZDB-2-SXB | ||
942 | _cLIBRO_ELEC | ||
999 |
_c242167 _d242166 |