Starch in Food

Written By Malin Sjöö
Starch in Food
  • Publsiher : Woodhead Publishing
  • Release : 25 November 2017
  • ISBN : 0081008961
  • Pages : 916 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Starch in Food written by Malin Sjöö which was release on 25 November 2017, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. Book excerpt: 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

Starch in Food

Starch in Food
  • Author : Malin Sjöö,Lars Nilsson
  • Publisher : Woodhead Publishing
  • Release Date : 2017-11-25
  • Total pages : 916
  • ISBN : 0081008961
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Summary : 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 in Food

Starch in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release Date : 2004-09-20
  • Total pages : 628
  • ISBN : 0081008961
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Summary : 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 ...

Starches for Food Application

Starches for Food Application
  • Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
  • Publisher : Academic Press
  • Release Date : 2018-10-29
  • Total pages : 460
  • ISBN : 0081008961
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Summary : 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, ...

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
  • Total pages : 336
  • ISBN : 0081008961
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Summary : 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 ...

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
  • Total pages : 350
  • ISBN : 0081008961
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Summary : 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 ...

Functional Starch and Applications in Food

Functional Starch and Applications in Food
  • Author : Zhengyu Jin
  • Publisher : Springer
  • Release Date : 2018-09-19
  • Total pages : 226
  • ISBN : 0081008961
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Summary : 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 ...

Starch in Food

Starch in Food
  • Author : A-C Eliasson
  • Publisher : Elsevier
  • Release Date : 2004-08-01
  • Total pages : 624
  • ISBN : 0081008961
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Summary : 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 ...

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
  • Total pages : 177
  • ISBN : 0081008961
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Summary : 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 ...

Handbook of Fillers Extenders and Diluents

Handbook of Fillers  Extenders  and Diluents
  • Author : Michael Ash
  • Publisher : Synapse Info Resources
  • Release Date : 2007
  • Total pages : 520
  • ISBN : 0081008961
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Summary : Download or read online Handbook of Fillers Extenders and Diluents written by Michael Ash, published by Synapse Info Resources which was released on 2007. Get Handbook of Fillers Extenders and Diluents Books now! Available in PDF, ePub and Kindle....

Starchy Foods

Starchy Foods
  • Author : Gemma McMullen
  • Publisher : Weigl Publishers
  • Release Date : 2018-08-01
  • Total pages : 24
  • ISBN : 0081008961
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Summary : Did you know that starchy foods contain carbohydrates? We need carbohydrates in our diet to give our bodies energy. Learn more about these important foods in Starchy Foods, a Healthy Eating book....

Food Application Guide for Starches

Food Application Guide  for Starches
  • Author : Amylum nv
  • Publisher : Unknown
  • Release Date : 1988*
  • Total pages : 212
  • ISBN : 0081008961
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Summary : Download or read online Food Application Guide for Starches written by Amylum nv, published by which was released on 1988*. Get Food Application Guide for Starches Books now! Available in PDF, ePub and Kindle....

The IBS Low Starch Diet

The IBS Low Starch Diet
  • Author : Carol Sinclair
  • Publisher : Random House
  • Release Date : 2011-10-31
  • Total pages : 288
  • ISBN : 0081008961
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Summary : 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 ...

Your Electronic Body and Electronic Potentials of Food

Your Electronic Body and Electronic Potentials of Food
  • Author : Brown Landone
  • Publisher : Health Research Books
  • Release Date : 1996-09
  • Total pages : 260
  • ISBN : 0081008961
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Summary : Contents: Thirteen Truths Re This Course; an Entirely New Vision is Necessary; What Energies Break Down Foods During Digestion; Strong Males & Exhausting Wenches; Your Two Physical Bodies; Sex & Electronic Power & Your Heart; is it Possible to Tran....

Evaluation of the Health Aspects of Starch and Modified Starches as Food Ingredients

Evaluation of the Health Aspects of Starch and Modified Starches as Food Ingredients
  • Author : Federation of American Societies for Experimental Biology. Life Sciences Research Office,United States. Food and Drug Administration
  • Publisher : Unknown
  • Release Date : 1979
  • Total pages : 100
  • ISBN : 0081008961
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Summary : Download or read online Evaluation of the Health Aspects of Starch and Modified Starches as Food Ingredients written by Federation of American Societies for Experimental Biology. Life Sciences Research Office,United States. Food and Drug Administration, published by which was released on 1979. Get Evaluation of the Health Aspects of Starch ...

Food Science and Technology

Food Science and Technology
  • Author : Oluwatosin Ademola Ijabadeniyi
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2020-12-07
  • Total pages : 538
  • ISBN : 0081008961
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Summary : Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging ...