Starch in Food

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  • Publisher : Woodhead Publishing
  • Release : 25 November 2017
  • ISBN : 9780081008966
  • Page : 916 pages
  • Rating : 4.5/5 from 103 voters

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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

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Starch in Food

Starch in Food
  • Author : Malin Sjöö,Lars Nilsson
  • Publisher : Woodhead Publishing
  • Release Date : 2017-11-25
  • ISBN : 9780081008966
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 Date : 2004-08-01
  • ISBN : 9781855739093
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 Date : 2018-10-29
  • ISBN : 9780128134344
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

The Starch Solution

The Starch Solution
  • Author : John McDougall,Mary McDougall
  • Publisher : Rodale Books
  • Release Date : 2013-06-04
  • ISBN : 9781609613945
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.

Functional Starch and Applications in Food

Functional Starch and Applications in Food
  • Author : Zhengyu Jin
  • Publisher : Springer
  • Release Date : 2018-09-19
  • ISBN : 9789811310775
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-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 Date : 2017-06-14
  • ISBN : 9780128122570
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

Starch: Chemistry and Technology

Starch: Chemistry and Technology
  • Author : Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • ISBN : 9780323139502
GET THIS BOOKStarch: Chemistry and Technology

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn

Chemical Properties of Starch

Chemical Properties of Starch
  • Author : Anonim
  • Publisher : BoD – Books on Demand
  • Release Date : 2020-03-11
  • ISBN : 9781838801151
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 Structure, Functionality and Application in Foods

Starch Structure, Functionality and Application in Foods
  • Author : Shujun Wang
  • Publisher : Springer Nature
  • Release Date : 2020-08-30
  • ISBN : 9789811506222
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

Starch in Food

Starch in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release Date : 2004-09-20
  • ISBN : 0849325552
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

Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists
  • Author : James N. BeMiller
  • Publisher : Elsevier
  • Release Date : 2018-10-01
  • ISBN : 9780128134382
GET THIS BOOKCarbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific

Carbohydrates in Food

Carbohydrates in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release Date : 2017-08-23
  • ISBN : 9781315355511
GET THIS BOOKCarbohydrates in Food

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch

Starch and Starchy Food Products

Starch and Starchy Food Products
  • Author : Luis A. Bello-Pérez,José Alvarez-Ramírez,Sushil Dhital
  • Publisher : CRC Press
  • Release Date : 2022-09-20
  • ISBN : 9781000636291
GET THIS BOOKStarch and Starchy Food Products

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical

The IBS Low-Starch Diet

The IBS Low-Starch Diet
  • Author : Carol Sinclair
  • Publisher : Random House
  • Release Date : 2011-10-31
  • ISBN : 9781446459843
GET THIS BOOKThe IBS Low-Starch Diet

Twenty per cent of the UK population - 12 million people - suffer IBS-related symptoms, but they may be unaware that the simple elimination of starch from their diet can bring dramatic relief from pain and discomfort. In this revised edition, Carol Sinclair, a sufferer who has successfully overcome IBS and arthritic pain, brings you a revolutionary programme for a pain-free future. This practical guide will help millions to reduce their arthritic symptoms, whose pain to date has been relieved only

Starch in the Bioeconomy

Starch in the Bioeconomy
  • Author : Jean-Luc Wertz,Bénédicte Goffin
  • Publisher : CRC Press
  • Release Date : 2020-12-18
  • ISBN : 9781000288704
GET THIS BOOKStarch in the Bioeconomy

Starch is the most widespread and abundant reserve carbohydrate in plants and is unique in that it can be used for the production of food, materials in bio-based products, and energy. Starch in the Bioeconomy covers the structure, biosynthesis, biodegradation, properties, and applications of starch in the context of the bioeconomy. The book Describes the present state of cognition of the starch granule Discusses physicochemical aspects and digestibility Considers physical, chemical, and biochemical processes to yield a variety of starch