Clean Label Starch: Processes, Properties and Functionality, a volume in the "Applications of Starches in Food and Packaging" series, provides the most up-to-date information on clean label starches, catering to a wide range of readers interested in starch modification and its applications in clean label food and packaging industries. Chapters cover hydro-thermal clean label starch, thermal and non-thermal physically modified starches, biotechnological approaches for clean label starch production, and its nanoencapsulation. Applications of clean label starch in the edible packaging industry, biodegradable packaging, and in bakery and confectionery are also included. The book discusses the challenges, and consumer acceptability, in addition to the quality attributes of clean label starch. Edited by an internationally diverse group of experts and leaders who possess extensive, up-to-date knowledge of native and modified starches and related technologies, this book is an excellent resource which highlights important global perspectives in the field.
1. Chapter 1 Clean label starches: Introduction, types, process and properties - p. 1 2. Chapter 2 Hydro-thermal clean-label starch - p. 27 3. Chapter 3 Thermal and nonthermal physically modified starches - p. 59 4. Chapter 4 Biotechnological approaches for clean-label starch production - p. 117 5. Chapter 5 Nanoencapsulation of clean-label starches and their application - p. 139 6. Chapter 6 Applications of clean-labeled starch in edible packaging industry - p. 181 7. Chapter 7 Clean labeled resistant starch - p. 209 8. Chapter 8 Clean label starch in biodegradable packaging - p. 253 9. Chapter 9 Clean labeled starch in bakery and confectionery - p. 277 10. Chapter 10 Dairy and dairy products applications of clean labeled starch - p. 323 11. Chapter 11 Challenges and consumer acceptability of clean label starches - p. 353 12. Chapter 12 Quality attributes of clean label starch - p. 377 13. Index - p. 405
Clean Label Starch: Processes, Properties and Functionality, a volume in the "Applications of Starches in Food and Packaging" series, provides the most up-to-date information on clean label starches, catering to a wide range of readers interested in starch modification and its applications in clean label food and packaging industries. Chapters cover hydro-thermal clean label starch, thermal and non-thermal physically modified starches, biotechnological approaches for clean label starch production, and its nanoencapsulation. Applications of clean label starch in the edible packaging industry, biodegradable packaging, and in bakery and confectionery are also included. The book discusses the challenges, and consumer acceptability, in addition to the quality attributes of clean label starch. Edited by an internationally diverse group of experts and leaders who possess extensive, up-to-date knowledge of native and modified starches and related technologies, this book is an excellent resource which highlights important global perspectives in the field.
1. Chapter 1 Clean label starches: Introduction, types, process and properties - p. 1 2. Chapter 2 Hydro-thermal clean-label starch - p. 27 3. Chapter 3 Thermal and nonthermal physically modified starches - p. 59 4. Chapter 4 Biotechnological approaches for clean-label starch production - p. 117 5. Chapter 5 Nanoencapsulation of clean-label starches and their application - p. 139 6. Chapter 6 Applications of clean-labeled starch in edible packaging industry - p. 181 7. Chapter 7 Clean labeled resistant starch - p. 209 8. Chapter 8 Clean label starch in biodegradable packaging - p. 253 9. Chapter 9 Clean labeled starch in bakery and confectionery - p. 277 10. Chapter 10 Dairy and dairy products applications of clean labeled starch - p. 323 11. Chapter 11 Challenges and consumer acceptability of clean label starches - p. 353 12. Chapter 12 Quality attributes of clean label starch - p. 377 13. Index - p. 405
