Starch in Food
  • Author : Malin Sjöö
  • Release Date : 25 November 2017
  • Publisher : Woodhead Publishing
  • Genre : Technology & Engineering
  • Pages : 916
  • ISBN 13 : 9780081008966

Starch in Food Book Summary

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

Starch in Food

Starch in Food

Author : Malin Sjöö,Lars Nilsson
Publisher : Woodhead Publishing
Genre : Technology & Engineering
Total View : 3533 Views
File Size : 48,6 Mb
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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 in Food

Starch in Food

Author : A-C Eliasson
Publisher : Elsevier
Genre : Technology & Engineering
Total View : 8533 Views
File Size : 49,5 Mb
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Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be ...

The Starch Solution

The Starch Solution

Author : John McDougall,Mary McDougall
Publisher : Rodale Books
Genre : Health & Fitness
Total View : 8349 Views
File Size : 52,6 Mb
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A bestselling author's groundbreaking eating plan that challenges the notion that starch is unhealthy From Atkins to Dukan, the fear-mongering about carbs over the past few decades has reached a fever pitch; the mere mention of a starch-heavy food is enough to trigger a cavalcade of shame and longing. In ...

Starches for Food Application

Starches for Food Application

Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 565 Views
File Size : 44,5 Mb
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Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, ...

Starch Based Materials in Food Packaging

Starch Based Materials in Food Packaging

Author : Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 1232 Views
File Size : 44,6 Mb
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Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning ...

Starch  Chemistry and Technology

Starch Chemistry and Technology

Author : Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 724 Views
File Size : 54,6 Mb
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Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions ...

Chemical Properties of Starch

Chemical Properties of Starch

Author : Anonim
Publisher : BoD – Books on Demand
Genre : Science
Total View : 2678 Views
File Size : 43,7 Mb
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This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group ...

Starch Structure  Functionality and Application in Foods

Starch Structure Functionality and Application in Foods

Author : Shujun Wang
Publisher : Springer Nature
Genre : Science
Total View : 5622 Views
File Size : 47,6 Mb
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The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the ...