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Lieferstatus:	Vorankündigung
Veröffentlichung:	ANGEKÜNDIGT (August 2026)
Genre:	Naturwissensch., Medizin, Technik
	Chemical modification technology / Design, Industrial and commercial arts, illustration / digestion properties / dual starch modifications / Food & beverage technology / Food and beverage technology / Food Packaging / food safety / physicochemical property / Printing, packaging & reprographic industry / production applications / structural property / Technical design / TECHNOLOGY & ENGINEERING / Industrial Design / Packaging / triple starch modifications mehr...
ISBN:	9780443363245
EAN-Code:	9780443363245
Verlag:	Elsevier
Einband:	Kartoniert
Sprache:	English
Dimensionen:	H 229 mm / B 152 mm / D
Gewicht:	450 gr
Bewertung:	Keine Bewertung vor Veröffentlichung möglich.

Inhalt:

Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.