Starch in Food: Structure, Function and Applications

Overview

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 ...

See more details below
Other sellers (Hardcover)
  • All (3) from $290.51   
  • New (3) from $290.51   
Sending request ...

Overview

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 supplies. 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, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.

Starch in food is a standard reference book for those working in the food industry.

  • 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
Read More Show Less

Editorial Reviews

From the Publisher
…a valuable addition to libraries in research, industrial and tertiary organisations. The standard of presentation is very high, being remarkably free from error, and diagrams, figures and tables are well laid out and easy to follow., Food Australia
From the sources of starch through to modification and functional foods, this book covers all you will ever need to know about starch., Food Processing
The handbook comprehensively elucidates the role of starch in human food, accompanied by easy-to-follow tables and excellently illustrated by figures and diagrams., Advances in Food Sciences
Read More Show Less

Product Details

Meet the Author

Ann-Charlotte Eliasson is Head of the Department of Food Technology, Engineering and Nutrition and Professor of Cereal Technology at the University of Lund, Sweden.
Read More Show Less

Table of 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: Developing starch-based functional foods; Starch, physical and mental performance; Detecting nutritional starch fractions; Resistant starch; Clinical applications of slowly available starch

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)