Native and Modified Starches for Food Applications
- 1st Edition - March 1, 2026
- Imprint: Academic Press
- Editors: Pothiyappan Karthik, Tanmay Sarkar, Wing-Fu Lai
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 7 4 3 1 - 2
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 7 4 3 2 - 9
Native and Modified Starches for Food Applications, a volume in the "Applications of Starches in Food and Packaging" Series, provides an in-depth exploration of the diverse type… Read more
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Native and Modified Starches for Food Applications, a volume in the "Applications of Starches in Food and Packaging" Series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. The book facilitates informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. The chapters cover the gelatinization process, texture modification, and sustainable utilization of starches, in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.
- Covers sustainability practices and their application in the food industry
- Brings detailed exploration of starch functionality for product formulation
- Includes practical strategies for incorporating starches into innovative and sustainable food products
Food scientists, Researchers, Food Engineers, and Technologists engaged in research and development within the food industry, seeking a comprehensive understanding of starches and their applications to enhance product development
1. Introduction to Starches in Food: Sources and Classification
2. Structure, Physicochemical and Functional Properties of Native and Modified Starches
3. Sensory Profiling and Rheological Characterization of Starch-Based Food Ingredients
4. Emerging Processing Techniques for Starches: Gelatinization, Modification and Extrusion
5. Strategies and Novel Approaches in the Modification of Starches: Physical, Chemical, Enzymatic and Biotechnological Methods Part-II: Starch Application in Food Processing
6. Starch-based Fat Replacers: Strategies for Healthier Food Formulation
7. Resistant Starches: A Novel Approach to Lower Digestibility, Fat Intake and Glycemic Index
8. Modified Starches as Promising Food Biopolymers in Nutraceuticals
9. Innovative Starch Utilization in Bakery and Confectionery Products
10. Contemporary Starch Applications for Dairy and Frozen Product Development
11. Transforming Meat and Seafood Products with Native and Modified Starch
12. Starches in the extruded food system
13. Starches as Emulsifiers and Stabilizers in Liquid Food and Beverages
14. Enhancing Texture and Mouthfeel: The Role of Starches in Soups, Sauces, and Salad dressing
15. Novel Application of Gluten-Free Starches in Food Industry
16. Starches in Baby, Adult and Elderly Foods: Nutritional Benefits and Formulation Considerations
17. Starch Formulation Strategies for Canned and Instant Foods
18. Utilization of Starches for Bioactive Delivery Systems and flavor processing
19. Recent Advancements in Thermoplastic Starches for Food Packaging
20. 3D-printing Technology in Starch-based Food Products Part-III: Future Trends
21. Nanotechnology Innovations: Advancing Nanoscale Modifications of Starch for Enhanced Functionality in Food
22. Plant-Based Alternatives: Role of Native and Modified Starches in Plant-Based Meat and Dairy Analogues
23. Nanostructured Packaging: Innovations in Starch-Based Nanocomposite Films and Coatings for Extended Food Shelf Life.
24. Disruptive Technologies: Impact of Artificial Intelligence and Blockchain on Starch Supply Chain Management
25. Market Dynamics and Consumer Preferences in Starch-Based Functional Ingredients
2. Structure, Physicochemical and Functional Properties of Native and Modified Starches
3. Sensory Profiling and Rheological Characterization of Starch-Based Food Ingredients
4. Emerging Processing Techniques for Starches: Gelatinization, Modification and Extrusion
5. Strategies and Novel Approaches in the Modification of Starches: Physical, Chemical, Enzymatic and Biotechnological Methods Part-II: Starch Application in Food Processing
6. Starch-based Fat Replacers: Strategies for Healthier Food Formulation
7. Resistant Starches: A Novel Approach to Lower Digestibility, Fat Intake and Glycemic Index
8. Modified Starches as Promising Food Biopolymers in Nutraceuticals
9. Innovative Starch Utilization in Bakery and Confectionery Products
10. Contemporary Starch Applications for Dairy and Frozen Product Development
11. Transforming Meat and Seafood Products with Native and Modified Starch
12. Starches in the extruded food system
13. Starches as Emulsifiers and Stabilizers in Liquid Food and Beverages
14. Enhancing Texture and Mouthfeel: The Role of Starches in Soups, Sauces, and Salad dressing
15. Novel Application of Gluten-Free Starches in Food Industry
16. Starches in Baby, Adult and Elderly Foods: Nutritional Benefits and Formulation Considerations
17. Starch Formulation Strategies for Canned and Instant Foods
18. Utilization of Starches for Bioactive Delivery Systems and flavor processing
19. Recent Advancements in Thermoplastic Starches for Food Packaging
20. 3D-printing Technology in Starch-based Food Products Part-III: Future Trends
21. Nanotechnology Innovations: Advancing Nanoscale Modifications of Starch for Enhanced Functionality in Food
22. Plant-Based Alternatives: Role of Native and Modified Starches in Plant-Based Meat and Dairy Analogues
23. Nanostructured Packaging: Innovations in Starch-Based Nanocomposite Films and Coatings for Extended Food Shelf Life.
24. Disruptive Technologies: Impact of Artificial Intelligence and Blockchain on Starch Supply Chain Management
25. Market Dynamics and Consumer Preferences in Starch-Based Functional Ingredients
- Edition: 1
- Published: March 1, 2026
- Imprint: Academic Press
- Language: English
PK
Pothiyappan Karthik
Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, India. He has done his Ph.D. in Engineering specialized in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. His research interests include Food nanotechnology, Food colloids, Nutraceutical and Functional foods, Biopolymers and Food engineering. He has published 30 articles in peer-reviewed international journals, 9 book chapters, 2 granted international patents (Germany and China), and 1 national patent. He serves as an academic editor in the Journal of Food Processing and Preservation, International Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Discover Food and Environmental Science and Pollution Research.
Affiliations and expertise
Associate Professor and Head, Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, IndiaTS
Tanmay Sarkar
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
Affiliations and expertise
Lecturer, Government of West Bengal, IndiaWL
Wing-Fu Lai
Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. Till now Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.
Affiliations and expertise
Associate Professor, School of Food Science and Nutrition, University of Leeds, UK