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Importancia de la Modificación de Almidones en Sistemas Alimenticios by Betancur Ancona David and Segura Campos Maira Rubi (2013, Trade Paperback)

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Product Information

El almidón constituye la principal fuente de reserva de carbohidratos en los vegetales. Este polisacárido se encuentra en diversas partes de las plantas y puede ser aislado de hojas, frutas, semillas, tubérculos y raíces. El almidón constituye un excelente material para modificar la textura y consistencia de los alimentos. Los almidones nativos se utilizan como reguladores y estabilizadores de la textura de los alimentos así como espesantes y gelificantes; sin embargo, la estructura nativa del almidón puede ser menos eficiente debido a que las condiciones del proceso reducen su uso en aplicaciones industriales, por su baja resistencia al corte, descomposición térmica, alto nivel de retrogradación y sinéresis. Estas limitaciones se pueden superar modificando la estructura nativa por métodos físicos, químicos y enzimáticos dando lugar a derivados de almidón con aplicaciones potenciales en la industria de alimentos.

Product Identifiers

Publisher
Editorial Academica Espanola
ISBN-10
3659073415
ISBN-13
9783659073410
eBay Product ID (ePID)
166328850

Product Key Features

Book Title
Importancia De La Modificación De Almidones EN Sistemas Alimenticios
Author
Betancur Ancona David, Segura Campos Maira Rubi
Format
Trade Paperback
Language
English
Topic
Chemical & Biochemical
Publication Year
2013
Genre
Technology & Engineering
Number of Pages
100 Pages

Dimensions

Item Length
9in
Item Height
0.2in
Item Width
6in
Item Weight
5.6 Oz

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