Starch in Food

Structure, Function and Applications

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Starch in Food by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780081008966
Publisher: Elsevier Science Publication: November 25, 2017
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780081008966
Publisher: Elsevier Science
Publication: November 25, 2017
Imprint: Woodhead Publishing
Language: English

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch.

Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion.

The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.

  • Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch
  • Reviews starch structure and functionality
  • Extensive coverage of the growing range of starch ingredients
  • Examines how starch ingredients are used to improve the nutritional and sensory quality of food
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch.

Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion.

The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.

More books from Elsevier Science

Cover of the book Algebraic and Combinatorial Computational Biology by
Cover of the book Electrocorrosion and Protection of Metals by
Cover of the book Advances in the Study of Behavior by
Cover of the book Foods and Dietary Supplements in the Prevention and Treatment of Disease in Older Adults by
Cover of the book Theoretical Foundations of Molecular Magnetism by
Cover of the book Geology and Sedimentology of the Korean Peninsula by
Cover of the book Primary Immunodeficiency Disorders by
Cover of the book Advances in Child Development and Behavior by
Cover of the book Methods in Neurotransmitter and Neuropeptide Research by
Cover of the book International Review of Research in Developmental Disabilities by
Cover of the book Performance Vehicle Dynamics by
Cover of the book Quantitative Human Physiology by
Cover of the book Mass Production of Beneficial Organisms by
Cover of the book Overview of Industrial Process Automation by
Cover of the book Cell Volume Regulation by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy