Starch in Food
eBook - ePub

Starch in Food

Structure, Function, and Applications

  1. 400 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Starch in Food

Structure, Function, and Applications

About this book

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. - Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications - Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods - Offers insight into how starch-related formulation challenges can be addressed

Information

Publisher
Woodhead Publishing
Year
2024
Edition
3
eBook ISBN
9780323961035
Topic
Tecnologia e ingegneria
Subtopic
Scienze dell'alimentazione

Table of contents

  1. Starch in Food
  2. Chapter 1 Starch synthesis in plants
  3. Chapter 2 Analysis of starch molecular structure, molar mass, and size
  4. Chapter 3 Understanding starch structure and functionality
  5. Chapter 4 Physical modification of starch
  6. Chapter 5 Chemical modification of starch
  7. Chapter 6 Starch interactions: implications for food quality and innovation
  8. Chapter 7 Measurement of total, resistant, digestible and damaged starch in food and feed
  9. Chapter 8 Starch molecular structures and their relations with enzymic digestion
  10. Chapter 9 Novel processing technologies to enhance starch functionality
  11. Chapter 10 Maize starch
  12. Chapter 11 Cereal starches (excluding rice and maize)
  13. Chapter 12 Rice flour and starch functionality
  14. Chapter 13 Potato starch
  15. Chapter 14 Functionality of tuber starches
  16. Chapter 15 The functionality of pseudocereal starches
  17. Chapter 16 Pulse starch
  18. Chapter 17 Utilizing starches in product development
  19. Chapter 18 Starch in baked products
  20. Chapter 19 Starch in brewing applications
  21. Chapter 20 The use of starch microspheres and nanoparticles in pharmaceutical applications
  22. Chapter 21 Starch nanoparticles
  23. Chapter 22 Starch-based food emulsifiers
  24. Index
  25. Index
  26. Index

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Yes, you can access Starch in Food by Lars Nilsson in PDF and/or ePUB format, as well as other popular books in Tecnologia e ingegneria & Scienze dell'alimentazione. We have over 1.5 million books available in our catalogue for you to explore.