| 查看: 1746 | 回复: 11 | |||
| 【奖励】 本帖被评价5次，作者南纬27度增加金币 4 个 | |||
[资源]
新书分享：Starch Structure, Functionality and Application in Foods
|
|||
|
the book summarizes the latest research on starch structures and how these structures occur during food processing and storage. discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. as such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health. content: 1. history of starch research 2. botanical sources of starch 3. fine structure of amylose and amylopectin 4. multiscale structures of starch granules 5. amylose╟lipid complex 6. phase transitions of starch and molecular mechanisms 7. rheological, pasting, and textural properties of starch 8. starch modification and application 9. in vitro starch digestion: mechanisms and kinetic models 10. digestibility of starches for human health请下载最新更新后的附件，谢谢！ 若还不能下载，请见附件记事本百度链接，永久下载。 [ last edited by 南纬27度 on 2020-9-24 at 01:09 ][ last edited by 南纬27度 on 2020-9-24 at 01:21 ] [ Last edited by 南纬27度 on 2020-9-24 at 01:23 ] |
回复此楼» 本帖附件资源列表
-
欢迎监督和反馈：小木虫仅提供交流平台，不对该内容负责。
本内容由用户自主发布，如果其内容涉及到知识产权问题，其责任在于用户本人，如对版权有异议，请联系邮箱：xiaomuchong@tal.com - 附件 1 : 2020_Starch_Structure,_Functionality_and_Application_in_Foods.pdf
- 附件 2 : 2020_Starch_Structure,_Functionality_and_Application_in_Foods.pdf
- 附件 3 : 2020_Starch_Structure,_Functionality_and_Application_in_Foods.pdf
- 附件 4 : Starch_Structure,_Functionality_and_Application_in_Foods百度链接.txt
2020-09-03 04:09:30, 4.15 M
2020-09-24 01:09:20, 4.15 M
2020-09-24 01:20:41, 4.15 M
2020-09-24 01:20:44, 68 bytes
» 本帖已获得的红花（最新10朵）
» 猜你喜欢
食物营养学 电子版
已经有0人回复
-
电子科技大学（深圳）高等研究院陈明豪课题组招收推免硕士研究生
已经有816人回复
-
食品科学论文润色/翻译怎么收费?
已经有187人回复
-
金铜纳米合成
已经有0人回复
-
求助1977版中国药典，非常感谢！！！
已经有1人回复
-
萝卜干防腐 馊酸味 微生物
已经有0人回复
-
求助bncc来源的金黄色葡萄球菌批号
已经有1人回复
-
国自然和省自然祈祷
已经有52人回复
-
祈福今年面上得中
已经有14人回复
-
国社科又开始会评了，不知道这次命运如何
已经有11人回复
-
基金评审意见有问题
已经有5人回复
7楼2020-09-22 18:28:20
9楼2020-09-24 01:01:42
|
由于很多虫友反映无法下载，因此这里特地呈上百度云盘下载链接，如下： 链接: https://pan.baidu.com/s/19yfbwVZbM9-qmoCFFr4igg 提取码: pjz9 复制这段内容后打开百度网盘手机App，操作更方便哦 |
10楼2021-02-27 16:06:34
11楼2021-04-20 00:12:41
12楼2021-04-20 00:19:31
简单回复
chair6122楼
2020-09-11 17:28
回复
五星好评 顶一下，感谢分享！
chair6123楼
2020-09-11 17:28
回复
送红花一朵
何君4楼
2020-09-15 21:47
回复
五星好评 顶一下，感谢分享！
zhouxj5楼
2020-09-18 15:52
回复
五星好评 顶一下，感谢分享！
egaoxy6楼
2020-09-20 00:12
回复
五星好评 顶一下，感谢分享！
egaoxy8楼
2020-09-24 00:03
回复
顶一下，感谢分享！
5