Starch And Starchy Food Products
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Starch And Starchy Food Products
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Author : Luis A. Bello-Pérez
language : en
Publisher: CRC Press
Release Date : 2022-09-20
Starch And Starchy Food Products written by Luis A. Bello-Pérez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-20 with Technology & Engineering categories.
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 of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods
Starch In Food
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Author : Ann-Charlotte Eliasson
language : en
Publisher: CRC Press
Release Date : 2004-09-20
Starch In Food written by Ann-Charlotte Eliasson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-09-20 with Technology & Engineering categories.
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 of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
Starchy Foods
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Author : Gemma McMullen
language : en
Publisher: AV2 by Weigl
Release Date : 2018-07-15
Starchy Foods written by Gemma McMullen and has been published by AV2 by Weigl this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-15 with Juvenile Nonfiction categories.
The Healthy Eating series explores each of the main food groups in a fun and informative way. Young readers will learn where food comes from and which foods are best for their bodies.
Starches
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Author : David John Thomas
language : en
Publisher: Amer Assn of Cereal Chemists
Release Date : 1999
Starches written by David John Thomas and has been published by Amer Assn of Cereal Chemists this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Technology & Engineering categories.
Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Starch Structure. Starch Analysis Methods. Gelatinization, Pasting, and Retrogradation. Starch Modifications. Matching Starches to Applications. Sauces, Gravies, Soups, and Dressings. Bakery Products, Snacks, and Cereals. Confections and Batters and Breadings. Meats and Dairy Products. Additional Functionality. Glossary. Index.
Starch Industries
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Author : Marney Pascoli Cereda
language : en
Publisher: Elsevier
Release Date : 2023-10-26
Starch Industries written by Marney Pascoli Cereda and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-26 with Technology & Engineering categories.
Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book presents starch extraction and its food and non-food uses, using large and small industrial processes. The methods and equipment of these technologies are analyzed in detail, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders. Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch. Includes information on modified starches, considered the most valued products in the commercial starch portfolio Thoroughly explores small extractors of canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders Describes the small, cassava starch fermentation companies that are found in almost all South American countries
Starch Advances In Modifications Technologies And Applications
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Author : Vijay Singh Sharanagat
language : en
Publisher: Springer Nature
Release Date : 2023-09-26
Starch Advances In Modifications Technologies And Applications written by Vijay Singh Sharanagat and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-26 with Technology & Engineering categories.
Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.
Handbook Of Starch Hydrolysis Products And Their Derivatives
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Author : S.Z. Dziedzic
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Handbook Of Starch Hydrolysis Products And Their Derivatives written by S.Z. Dziedzic and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.
Resistant Starch
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Author : Yong-Cheng Shi
language : en
Publisher: John Wiley & Sons
Release Date : 2013-09-06
Resistant Starch written by Yong-Cheng Shi and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-06 with Technology & Engineering categories.
The discovery of resistant starch is considered one of the majordevelopments in our understanding of the importance ofcarbohydrates for health in the past twenty years. Resistantstarch, which is resistant to digestion and absorption in the humansmall intestine with complete or partial fermentation in the largeintestine, is naturally present in foods. Resistant Starch: Sources, Applications and Health Benefitscovers the intrinsic and extrinsic sources of resistant starch infoods, and compares different methods of measuring resistant starchand their strengths and limitations. Applications in different foodcategories are fully covered, with descriptions of how resistantstarch performs in bakery, dairy, snack, breakfast cereals, pasta,noodles, confectionery, meat, processed food and beverageproducts.
Industrial Uses Of Starch And Its Derivatives
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Author : R.W. Radley
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Industrial Uses Of Starch And Its Derivatives written by R.W. Radley and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.
Starch As Found In Vegetable Foods
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Author : Anne C. Watkins
language : en
Publisher:
Release Date : 1898
Starch As Found In Vegetable Foods written by Anne C. Watkins and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1898 with Starch categories.