Product Details
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 sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion.
Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
Publication Date: 09/20/2004
Pages: 605
Table of Contents
Analysing and Modifying Starch. Plant Starch Synthesis. Analysing Starch Structure. Starch Bioengineering. Starch-acting Enzymes. Understanding Starch Structure and Functionality. Measuring Starch in Food. Sources of Starch. The Functionality of Wheat Starch. Developments in Potato Starches. The Functionality of Rice Starch. New Corn Starches. Tropical Sources of Starch. Applications. Starch as an Ingredient: Manufacture and Applications. Utilizing Starches in Product Development. Modified Starches and the Stability of Frozen Foods. Starch-lipid Interactions and Their Relevance in Food Products. Starch-based Microencapsulation. Starch and Health. Developing Starch-based Functional Foods. Starch, Physical and Mental Performance. Detecting Nutritional Starch Fractions. Resistant starch. Clinical Applications of Slowly Available Starch.
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