Lars Nilsson - Böcker
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Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch.
Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion.
The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.
Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food3 300 kr
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Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.
Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.
Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applicationsExplores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foodsOffers insight into how starch-related formulation challenges can be addressed1 483 kr
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Brevbärarbilen Tjorven, regalskeppet Vasa, Ikeas uppblåsbara möbler, blåbetongen, Stålverk 80 och gräddpulvret Prädd är exempel på spektakulära tekniktabbar.
Här skildrar de kunniga författarna 1 000 år av dessa och liknande bakslag och floppar – från Olof Skötkonungs prägling av engelska mynt, till den spektakulära miljardkraschen för modebutiken Boo.com vid millennieskiftet. Om framgång alltid har ett pris, så innehåller misslyckandet ofta en lärorik berättelse. Det som var rätt tänkt blev ändå fel. Skälen till det är många. Sällan är orsaken knäppgökar med galna idéer, tvärtom verkar det mesta rimligt och lovande vid starten. Men bara ett fåtal radikala tekniksatsningar har livskraft. Inte minst tajmingen är viktig.
Johan Holm är journalist, författare, arkeolog och forskare i numismatik. Erik Hellgren är vetenskapsjournalist och författare till flera teknikhistoriska böcker. Lars Nilsson är journalist, författare, civilingenjör och tidigare redaktör för Ny Teknik. 2024 utgav trion boken Då blev Sverige modernt, som rönte stor uppmärksamhet och hade ett liknande upplägg.
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