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Starch in Food

Structure, Function and Applications

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutri… Read more

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Description

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch.

Part One illustrates how plant starch can be analyzed 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. Part Three looks at starch as an ingredient and how it is used in the food industry, with 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 analyzing starch digestion.

The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.

Key features

  • Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch
  • 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

Readership

Starch scientists, food researchers, post-docs, practitioners in the starch area, students

Table of contents

Part One: Analysing and modifying starch

1. Plant starch synthesis

2. Analysing starch structure

3. Understanding starch structure and functionality

4. Starch bioengineering

5. Starch-acting enzymes

6. Chemical modification of starch

7. Physical modification of starch

8. Measuring starch in food

Part Two: Sources of starch

9. Corn starch

10. Wheat starch

11. Potato starch

12. Rice starch

13. Tuber starches

14. The functionality of pseudocereal starches

Part Three: Applications

15. Starch as an ingredient: manufacture and applications

16. Utilizing starches in product development

17. Modified starches and the stability of frozen foods

18. Starch in baked products

19. Starch in brewing applications

20. Starch interactions with other components (lipids, proteins, etc)

21. Starch-based microencapsulation

22. Starch as emulsifier

23. Starch nano-particles

24. Starch based films

Part Four: Starch and health

25. Detecting nutritional starch fractions

26. Analysing starch digestion

27. Development of foods high in slowly digestible and resistant starch

28. Starch: Physical and mental performance, and potential health problems

Product details

About the editors

MS

Malin Sjöö

Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta.
Affiliations and expertise
Associate Professor and Senior researcher at the Department of Food Technology, Engineering and Nutrition, Lund University, Sweden

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, Sweden

View book on ScienceDirect

Read Starch in Food on ScienceDirect