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Starch and Starchy Food Products
Improving Human Health
Luis A. Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital, Luis A. Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital
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- 330 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Starch and Starchy Food Products
Improving Human Health
Luis A. Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital, Luis A. Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital
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About This Book
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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