PERHAPS A GIFT VOUCHER FOR MUM?: MOTHER'S DAY

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English
Academic Press Inc
29 September 2023
Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources’ application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference.

Edited by:   , , , ,
Imprint:   Academic Press Inc
Country of Publication:   United States
Dimensions:   Height: 235mm,  Width: 191mm, 
Weight:   450g
ISBN:   9780443189814
ISBN 10:   0443189811
Pages:   564
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Jose Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. He published five hundred and eighty research papers in well-recognized peer-reviewed international journals (SCI), with 60% of them in the first quartile (number of publications in Q1 is higher than 270), and 225 communications to congresses, mostly international. Sneh Punia Bangar is a postdoctoral researcher at Clemson University, United States. From 2017 to 2020, she worked as an Assistant Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, India. Her research interests include extraction and functional characterization of bioactive compounds, starches, functional foods, and nanocomposites films and coatings. She has presented her research in various national and international conferences and published numerous research papers/book chapters in national and international journals/books.

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