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    Chapter

    Structure of Starch in Food: Interaction of Starch and Sugars with Other Food Components

    Starchy foods are rarely eaten raw and must undergo a heat treatment in order to become palatable and highly bioavailable. During industrial food processing starchy foods are often subjected to further drying ...

    P. Würsch in Dietary Starches and Sugars in Man: A Comparison (1989)

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    Chapter and Conference Paper

    Sweetness in Product Development

    Sweetness has long been a key to the improvement of food acceptability, but until the development of the sugar industry some six centuries ago, sources were limited to fruits, honey, maple and carob syrup. Bef...

    P. Würsch, N. Daget in Sweetness (1987)