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Starch in food structure function and applications 1st Edition by Ann Charlotte Eliasson 185573723X 9781855737310

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Starch in food structure function and applications 1st Edition Robert A. Disilvestro Digital Instant Download

Author(s): Robert A. DiSilvestro
ISBN(s): 9781855737310, 185573723X
Edition: 1
File Details: PDF, 15.00 MB
Year: 2004
Language: english
SKU: EB-1208106 Category: Tag:

Starch in food structure function and applications 1st Edition by Ann Charlotte Eliasson – Ebook PDF Instant Download/Delivery: 185573723X, 9781855737310

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Product details:

ISBN 10: 185573723X 

ISBN 13: 9781855737310

Author: Ann Charlotte Eliasson

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 sources. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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, including the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.

Key Features: 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; edited by a leading authority in the field with contributions from experts worldwide.

Contents: Part 1 Analysing and modifying starch: Plant starch synthesis; Analysing starch structure; Starch bioengineering; Starch-acting enzymes; Understanding starch structure and functionality; Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch; Developments in potato starches; The functionality of rice starch; New corn starches; Tropical sources of starch. Part 3 Applications: Starch as an ingredient: manufacture and applications; Utilising starches in product development; Modified starches and the stability of frozen foods; Starch-lipid interactions and their relevance in food products; Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch; Starch, physical and mental performance; Detecting nutritional starch fractions; Resistant starch; Analysing starch digestion.

Table of contents:

Chapter 1. Plant starch synthesis

Chapter 2. Analysing starch structure

Chapter 3. Starch bioengineering

Chapter 4. Starch-acting enzymes

Chapter 5. Understanding starch structure and functionality

Chapter 6. Measuring starch in food

Chapter 7. The functionality of wheat starch

Chapter 8. Developments in potato starches

Chapter 9. The functionality of rice starch

Chapter 10. New corn starches

Chapter 11. Tropical sources of starch

Chapter 12. Starch as an ingredient: manufacture and applications

Chapter 13. Utilizing starches in product development

Chapter 14. Modified starches and the stability of frozen foods

Chapter 15. Starch-lipid interactions and their relevance in food products

Chapter 16. Starch-based microencapsulation

Chapter 17. Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch

Chapter 18. Starch: physical and mental performance

Chapter 19. Detecting nutritional starch fractions

Chapter 20. Resistant starch

Chapter 21. Analysing starch digestion

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Tags: Ann Charlotte Eliasson, Starch, structure, function