Starch in Food

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. 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

Produk Detail:

  • Author : Malin Sjöö
  • Publisher : Woodhead Publishing
  • Pages : 916 pages
  • ISBN : 0081008961
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKStarch in Food

Starch in Food

Starch in Food
  • Author : Malin Sjöö,Lars Nilsson
  • Publisher : Woodhead Publishing
  • Release : 25 November 2017
GET THIS BOOKStarch in Food

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,

Starch in Food

Starch in Food
  • Author : A-C Eliasson
  • Publisher : Elsevier
  • Release : 01 August 2004
GET THIS BOOKStarch in Food

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 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

Starches for Food Application

Starches for Food Application
  • Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
  • Publisher : Academic Press
  • Release : 29 October 2018
GET THIS BOOKStarches for Food Application

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and

Starch-Based Materials in Food Packaging

Starch-Based Materials in Food Packaging
  • Author : Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez
  • Publisher : Academic Press
  • Release : 14 June 2017
GET THIS BOOKStarch-Based Materials in Food Packaging

Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable

The Starch Solution

The Starch Solution
  • Author : John McDougall,Mary McDougall
  • Publisher : Rodale Books
  • Release : 04 June 2013
GET THIS BOOKThe Starch Solution

A bestselling author's groundbreaking eating plan that challenges the notion that starch is unhealthy From Atkins to Dukan, the fear-mongering about carbs over the past few decades has reached a fever pitch; the mere mention of a starch-heavy food is enough to trigger a cavalcade of shame and longing. In The Starch Solution, bestselling diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, turn the notion that starch is bad for you on its head.

Chemical Properties of Starch

Chemical Properties of Starch
  • Author : Anonim
  • Publisher : BoD – Books on Demand
  • Release : 11 March 2020
GET THIS BOOKChemical Properties of Starch

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its

Starch in Food

Starch in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release : 20 September 2004
GET THIS BOOKStarch in Food

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. 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. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the

Starch

Starch
  • Author : Roy Lester Whistler,Eugene F. Paschall
  • Publisher : Unknown Publisher
  • Release : 27 January 1984
GET THIS BOOKStarch

History and future expectation of starch use; Economics and future of the starch industry; Genetics and physiology os starch development; Ennzymes in the hydrolysis and synthesis of starch; Starch oligosaccharides: linear, branched, and cyclic; Molecular structure of starch; Organization of starch granules; Fractionation of starch; Gelatinization of starch nad mechanical properties of starch pastes; Starch derivates: production and uses; Chemicals from starch; Corn and sorghum starches: production; Tapioca, arrowrrot, and sago starches: production; Potato starch: production and uses; Wheat starch:

Scientific, Health and Social Aspects of the Food Industry

Scientific, Health and Social Aspects of the Food Industry
  • Author : Benjamin Valdez
  • Publisher : IntechOpen
  • Release : 01 February 2012
GET THIS BOOKScientific, Health and Social Aspects of the Food Industry

This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply. Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions

Functional Starch and Applications in Food

Functional Starch and Applications in Food
  • Author : Zhengyu Jin
  • Publisher : Springer
  • Release : 19 September 2018
GET THIS BOOKFunctional Starch and Applications in Food

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.

Starch Structure, Functionality and Application in Foods

Starch Structure, Functionality and Application in Foods
  • Author : Shujun Wang
  • Publisher : Springer Nature
  • Release : 30 August 2020
GET THIS BOOKStarch Structure, Functionality and Application in Foods

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality

Surface Modification of Biopolymers

Surface Modification of Biopolymers
  • Author : Vijay Kumar Thakur,Amar Singh Singha
  • Publisher : John Wiley & Sons
  • Release : 27 April 2015
GET THIS BOOKSurface Modification of Biopolymers

This book covers the fundamentals in a most logical and clear manner for science and engineering students to follow as well as researchers from different disciplines. The main objective is to summarize in a fairly comprehensive manner most of the recent technical accomplishments in the area of surface modification of biopolymers for different applications. The book will be organized so that it provides most relevant and realistic information on surface modification of biopolymers for different applications ranging from automotive materials,

Starch-Based Materials

Starch-Based Materials
  • Author : Ming Miao,Osvaldo Campanella
  • Publisher : Academic Press
  • Release : 15 June 2021
GET THIS BOOKStarch-Based Materials

Starch-Based Materials: Science and Engineering explores new technologies and starch modifications to achieve new paradigms on the development of materials. It covers starches with enhanced nutritional and health benefits, discussing them in terms of novel applications for the design of gluten free products and in other recent developments in nutrition, many of which have not been covered in previous literature on the subject. The book also discusses the uses of starch in the manufacture of hydrogels and as a key

Viscoelasticity

Viscoelasticity
  • Author : Juan De Vicente
  • Publisher : BoD – Books on Demand
  • Release : 07 November 2012
GET THIS BOOKViscoelasticity

This book contains a wealth of useful information on current research on viscoelasticity. By covering a broad variety of rheology, non-Newtonian fluid mechanics and viscoelasticity-related topics, this book is addressed to a wide spectrum of academic and applied researchers and scientists but it could also prove useful to industry specialists. The subject areas include, theory, simulations, biological materials and food products among others.