000			01710cam a22001815i 4500
020			_a0128094400
020			_a9780128094402
082			_a664 CLE
245	0	0	_aStarches for food application : _bchemical, technological and healthproperties / _cedited by Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele.
260			_aUK: _bAcademic Press; _c2019.
300			_axiv, 428 pages : _billustrations ;
504			_aComprend des références bibliographiques et un index.
520			_a'Starches for Food Application: Chemical, Technological and Health Properties' examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. Key Features: Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food; Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits; Brings scientific, technological and nutritional knowledge of starch for food applications tobridge the gap between health and environment. --
650		0	_aStarch.
700	1		_aClerici, Maria Teresa Pedrosa Silva,
700	1		_aSchmiele, Marcio,
942			_cBK
999			_c255715 _d255715