Biblioteca Julio Castiñeiras. Sistema de Información Integrado - Facultad de Ingeniería UNLP Facultad de Ingeniería | 115 esq.47 | Horario: Lunes a Viernes 8 a 19 hs. E-mail: bibcentral@ing.unlp.edu.ar
Part I. Analysing and modifying starch: Plant starch synthesis - Analysing starch structure - Starch bioengineering - Starch-acting enzymes - Understanding starch structure and functionality - Measuring starch in food. Part II. Sources of starch: The functionality of wheat starch - Developments in potato starches - The functionality of rice starch - New corn starches - Tropical sources of starch. Part III. Applications: Starch as an ingredient: manufacture and applications - Utilizing starches in product development - Modified starches and the stability of frozen foods - Starch-lipid interactions and their relevance in food products - Starch-bases microencapsulation. Part IV. Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch - Starch: physical and mental performance - Detecting nutritional starch fractions - Resistant starch - Analysing starch digestion.
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