Starch in Food
Structure, Function and Applications
- 1st Edition - August 1, 2004
- Imprint: Woodhead Publishing
- Editor: A-C Eliasson
- Language: English
- Paperback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 7 3 1 - 0
- eBook ISBN:9 7 8 - 1 - 8 5 5 7 3 - 9 0 9 - 3
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… Read more
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Request a sales quoteStarch 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 analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.
Starch in food is a standard reference book for those working in the food industry.
Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.
Starch in food is a standard reference book for those working in the food industry.
- 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
Food researchers,scientists, manufacturers and producers as well as students and academics.
Part 1 Analysing and modifying starch: Plant starch synthesis; Analysing starch structure; Starch bioengineering; Starch-acting enzymes; Understanding starch structure and functionality; Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch; Developments in potato starches; The functionality of rice starch; New corn starches; Tropical sources of starch. Part 3 Applications: Starch as an ingredient: Manufacture and applications; Utilising starches in product development; Modified starches and the stability of frozen foods; Starch-lipid interactions and their relevance in food products; Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch; Starch, physical and mental performance; Detecting nutritional starch fractions; Resistant starch; Analysing starch digestion.
- Edition: 1
- Published: August 1, 2004
- No. of pages (eBook): 624
- Imprint: Woodhead Publishing
- Language: English
- Paperback ISBN: 9781855737310
- eBook ISBN: 9781855739093
AE
A-C Eliasson
Ann-Charlotte Eliasson is Head of the Department of Food Technology, Engineering and Nutrition and Professor of Cereal Technology at the University of Lund, Sweden.
Affiliations and expertise
Lund University, SwedenRead Starch in Food on ScienceDirect