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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 ...
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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...