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 Advances in Biomembranes and Lipid Self-Assembly by
Cover of the book Uncertainty Quantification and Stochastic Modeling with Matlab by
Cover of the book Lasers and Optical Fibers in Medicine by
Cover of the book Multinuclear Solid-State Nuclear Magnetic Resonance of Inorganic Materials by
Cover of the book Manufacturing Process Selection Handbook by
Cover of the book Foundations of Quantum Physics II (1933-1958) by
Cover of the book Pediatric Disorders of Regulation in Affect and Behavior by
Cover of the book Path Planning for Vehicles Operating in Uncertain 2D Environments by
Cover of the book Mental and Neurological Public Health by
Cover of the book Multiscale Simulation and Design by
Cover of the book Histoenzymology of the Endocrine Glands by
Cover of the book Cell Physiology by
Cover of the book Halophytes for Food Security in Dry Lands by
Cover of the book Semiconductor Lasers by
Cover of the book International Security Programs Benchmark Report 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