Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.

Key Features

Analyzes the state of the art of the scientific and technological problems associated with starch
Describes various applications of starch in foods
Provides a broad view on the field of starch and starchy foods

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Yes, you can access Starch and Starchy Food Products by Luis Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital, Luis Bello-Pérez,José Alvarez-Ramírez,Sushil Dhital,Luis A. Bello-Pérez, Luis A. Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Edition

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

Cover
Half-Title
Series
Title
Copyright
Contents
Series Preface
Preface
Series Editor
Editors
Contributors
1 Starch: An Overview
2 Starch Extraction: Principles and Techniques
3 Starch: Measurement Techniques at Different Length Scales
4 Functional Properties of Starch
5 Starch Modifications for Controlled Digestion
6 Starch: Nutraceutical Properties
7 Resistant Starch: The Dietary Fiber of the Starch World
8 Starchy Flour Modification to Alter Its Digestibility
9 Use of Modified Starchy Flours
10 Legume Starches, Their Use in Pasta Foods and Their Relationship with Human Health and Novelty Uses
11 Influence of the Food Matrix on the Digestibility and Metabolic Responses to Starchy Foods
Index

About this book

Frequently asked questions

Information

Table of contents