Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.
Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.
1. 1: Introduction - p. 327 2. 2: Tuber crop starch production - p. 329 3. 3: Minor constituents - p. 332 4. 4: Structure and functionality of starches - p. 336 5. 5: Food applications of tuber starches - p. 362 6. 6: Improving tuber starch functionality for food applications: modifying “tropical” starches for use in the food industry - p. 362 7. 7: Future trends - p. 367 8. Chapter 15 The functionality of pseudocereal starches - p. 377 9. Chapter 16 Pulse starch - p. 405 10. Chapter 17 Utilizing starches in product development - p. 421 11. Chapter 18 Starch in baked products - p. 445 12. Chapter 19 Starch in brewing applications - p. 469 13. Chapter 20 The use of starch microspheres and nanoparticles in pharmaceutical applications - p. 487 14. Chapter 21 Starch nanoparticles - p. 503 15. Chapter 22 Starch-based food emulsifiers - p. 525 16. Index - p. 545 17. Index - p. 553 18. Index - p. 562
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.
Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.
1. 1: Introduction - p. 327 2. 2: Tuber crop starch production - p. 329 3. 3: Minor constituents - p. 332 4. 4: Structure and functionality of starches - p. 336 5. 5: Food applications of tuber starches - p. 362 6. 6: Improving tuber starch functionality for food applications: modifying “tropical” starches for use in the food industry - p. 362 7. 7: Future trends - p. 367 8. Chapter 15 The functionality of pseudocereal starches - p. 377 9. Chapter 16 Pulse starch - p. 405 10. Chapter 17 Utilizing starches in product development - p. 421 11. Chapter 18 Starch in baked products - p. 445 12. Chapter 19 Starch in brewing applications - p. 469 13. Chapter 20 The use of starch microspheres and nanoparticles in pharmaceutical applications - p. 487 14. Chapter 21 Starch nanoparticles - p. 503 15. Chapter 22 Starch-based food emulsifiers - p. 525 16. Index - p. 545 17. Index - p. 553 18. Index - p. 562
