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Starch in Food
Structure, Function, and Applications
- 3rd Edition - May 15, 2024
- Editor: Lars Nilsson
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 6 1 0 2 - 8
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 6 1 0 3 - 5
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-ba… Read more
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Request a sales quoteStarch 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
Food Chemists, Technologists and researchers in nutrition within academia and industry, Researchers within general chemistry, chemical engineering, biotechnology, or similar, working with starch-related research topics, within academia and industry
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Chapter 1. Starch synthesis in plants
- Abstract
- 1 Introduction
- 2 The pathway of starch biosynthesis
- 3 Amylose biosynthesis
- References
- Chapter 2. Analysis of starch molecular structure, molar mass, and size
- Abstract
- 1 Introduction
- 2 Sample preparation and dissolution of starch polymers
- 3 Size, molar mass, and conformational properties in solution
- 4 Amylose and amylopectin content
- 5 Degree of branching and chain length distribution
- 6 Posphorylation
- 7 Conclusion
- References
- Chapter 3. Understanding starch structure and functionality
- Abstract
- 1 Introduction
- 2 Components of starch granules
- 3 Structures of starch granules
- 4 Effects of structures on starch properties
- 5 Effects of cultivation conditions and crop maturation on starch
- 6 Conclusions and future trends
- References
- Chapter 4. Physical modification of starch
- Abstract
- 1 Introduction
- 2 Thermal treatments
- 3 “Nonthermal” treatments
- 4 Physical treatments that produce chemical changes
- References
- Chapter 5. Chemical modification of starch
- Abstract
- 1 Introduction
- 2 Chemical modification methods of starch
- 3 Physiochemical characteristics and functionality of chemically modified starches
- 4 Applications of chemically modified starches
- 5 Conclusions
- References
- Chapter 6. Starch interactions: implications for food quality and innovation
- Abstract
- 1 Introduction
- 2 Starch composition and structure
- 3 Starch phase transitions
- 4 Starch interactions with other food constituents
- 5 Future trends
- 6 Conclusion
- References
- Chapter 7. Measurement of total, resistant, digestible and damaged starch in food and feed
- Abstract
- 1 Measurement of total starch content of purified starches, grains, and food products
- 2 Measurement of resistant starch and digestible starch content of grains, starches and food products
- 3 A comparison of results obtained with AOAC Method 2002.02 and the rapid resistant starch method
- 4 Measurement of damaged starch
- 5 Concluding remarks
- References
- Further reading
- Chapter 8. Starch molecular structures and their relations with enzymic digestion
- Abstract
- 1 Starch—general introduction
- 2 Enzymic digestion of starch
- 3 Glycemic index—the basic concept
- 4 In vitro starch digestion and classifications
- 5 Factors influencing starch digestibility
- 6 Conclusion
- Acknowledgments
- References
- Chapter 9. Novel processing technologies to enhance starch functionality
- Abstract
- 1 Introduction and contextualization
- 2 Emerging technologies to enhance starch performance
- 3 Conclusions and future perspectives
- Acknowledgments
- References
- Chapter 10. Maize starch
- Abstract
- 1 Introduction
- 2 Granular and molecular structure of maize starch
- 3 Properties of native maize starch
- 4 Functionality of maize starch derivatives
- 5 Application of maize starch derivatives
- 6 Future prospects
- References
- Chapter 11. Cereal starches (excluding rice and maize)
- Abstract
- 1 Introduction
- 2 Structural organization of starch molecules in granules
- 3 Starch biosynthesis
- 4 Functional properties of starch
- 5 Starch digestion
- 6 Concluding remarks
- References
- Chapter 12. Rice flour and starch functionality
- Abstract
- 1 Introduction
- 2 Rice flour and starch as a food ingredient
- 3 Constitutes of rice starch
- 4 Structure and functionality of rice starch
- 5 Gelatinization and the structure of rice starch
- 6 Retrogradation and other properties of rice starch
- 7 Improving rice starch functionality for food processing applications
- 8 Future trends
- 9 Sources of further information and advice
- References
- Chapter 13. Potato starch
- Abstract
- 1 Introduction
- 2 Granular and molecular structure of potato starches
- 3 Waxy potato starch
- 4 Functionality of potato starch and derivatives for the food industry
- 5 Chemical modification
- 6 Physical modification
- 7 Enzymatic modification
- 8 Future outlook
- Acknowledgments
- References
- Chapter 14. Functionality of tuber starches
- Abstract
- 1 Introduction
- 2 Tuber crop starch production
- 3 Minor constituents
- 4 Structure and functionality of starches
- 5 Food applications of tuber starches
- 6 Improving tuber starch functionality for food applications: modifying “tropical” starches for use in the food industry
- 7 Future trends
- References
- Further reading
- Chapter 15. The functionality of pseudocereal starches
- Abstract
- 1 Introduction
- 2 Quinoa starch
- 3 Canihua starch
- 4 Amaranth starch
- 5 Buckwheat starch
- 6 Improving buckwheat starch functionality for food processing applications
- 7 Buckwheat starch and flour in food applications
- 8 Future trends
- References
- Chapter 16. Pulse starch
- Abstract
- 1 Introduction
- 2 Starch extraction
- 3 Granular morphology and size
- 4 X-ray diffraction and crystalline structure
- 5 Amylose content and branch-chain length distribution of pulse amylopectin
- 6 Swelling factor and amylose leaching
- 7 Gelatinization and retrogradation
- 8 Pasting
- 9 In vitro starch digestibility
- 10 Applications in food products
- 11 Summary and future research needed
- References
- Chapter 17. Utilizing starches in product development
- Abstract
- 1 Introduction
- 2 Components of starch
- 3 Food applications for native and modified starches
- 4 Methods of starch selection
- 5 Factors affecting starch in food products
- 6 Using the functional properties of starch to enhance food products
- References
- Chapter 18. Starch in baked products
- Abstract
- 1 Part I: starch and its interaction with ingredients in baked products
- 2 Morphology and ultrastructure of starch grain
- 3 Hydrothermic transitions
- 4 V amylose and inclusion complexes
- 5 Part 2: cases of study
- 6 Starch in the case of pan bread
- 7 Starch in the case of cakes
- 8 Starch in the case of cookies
- 9 Starch in the case of biscuits
- 10 Starch at surface of bakery products and impact on crust properties
- 11 Conclusion
- References
- Chapter 19. Starch in brewing applications
- Abstract
- 1 Introduction
- 2 Other types of whisky
- 3 Conclusion
- References
- Chapter 20. The use of starch microspheres and nanoparticles in pharmaceutical applications
- Abstract
- 1 Introduction
- 2 Methods to produce starch particles
- 3 Applications of starch microspheres in drug delivery
- 4 Future perspectives
- References
- Chapter 21. Starch nanoparticles
- Abstract
- 1 Introduction
- 2 Preparation of starch nanoparticles
- 3 Surface functionalization of starch nanoparticles
- 4 Interaction of starch nanoparticles with protein
- 5 Application of starch nanoparticles
- 6 Conclusion and perspectives
- References
- Chapter 22. Starch-based food emulsifiers
- Abstract
- 1 Introduction
- 2 Properties of octenyl succinic anhydride starch
- 3 Octenyl succinic anhydride starch at the oil–water interface
- 4 Stability of octenyl succinic anhydride starch emulsions
- 5 Emulsions stabilized by octenyl succinic anhydride starch particles
- 6 Interaction with other molecules relevant for food emulsions
- 7 Future outlook
- References
- Index
- No. of pages: 572
- Language: English
- Edition: 3
- Published: May 15, 2024
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780323961028
- eBook ISBN: 9780323961035
LN
Lars Nilsson
Lars Nilsson is a professor in formulation technology Department of Process and Life Science Engineering at the Lund University, Sweden. He holds a PhD in food technology and specializes in areas such as surface and colloid chemistry, biopolymers, biopolymer characterization, protein formulation, emulsions, and foams, as well as field-flow fractionation. Nilsson has a strong publication history focusing on starch and its properties, particularly in the field of food.
Affiliations and expertise
Professor, Department of Food Technology, Division of Food and Pharma, Lund University, SwedenRead Starch in Food on ScienceDirect