Starch In Food
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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.
Starch In Food
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Author : Malin Sjöö
language : en
Publisher: Woodhead Publishing
Release Date : 2017-11-25
Starch In Food written by Malin Sjöö and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-25 with Technology & Engineering categories.
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 And Starchy Food Products
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Author : Luis Arturo Bello Pérez
language : en
Publisher:
Release Date : 2023
Starch And Starchy Food Products written by Luis Arturo Bello Pérez and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023 with Carbohydrates in human nutrition 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
Starches For Food Application
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Author : Maria Teresa Pedrosa Silva Clerici
language : en
Publisher: Academic Press
Release Date : 2018-10-29
Starches For Food Application written by Maria Teresa Pedrosa Silva Clerici and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Technology & Engineering categories.
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, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment
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 Chemistry And Technology
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Author : Roy L. Whistler
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Starch Chemistry And Technology written by Roy L. Whistler and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.
Starch Structure Functionality And Application In Foods
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Author : Shujun Wang
language : en
Publisher: Springer Nature
Release Date : 2020-08-30
Starch Structure Functionality And Application In Foods written by Shujun Wang and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-30 with Science categories.
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 molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..
Starch Based Materials In Food Packaging
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Author : Silvia Elena Barbosa
language : en
Publisher: Academic Press
Release Date : 2017-06-14
Starch Based Materials In Food Packaging written by Silvia Elena Barbosa and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-14 with Technology & Engineering categories.
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 biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use. Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites) Discusses the potential applications of starch materials in different fields, especially in food packaging Includes chapters on active and intelligent food packages
Small Medium And Large Scale Starch Processing
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Author : J. E. Cecil
language : en
Publisher: Food & Agriculture Org.
Release Date : 1992
Small Medium And Large Scale Starch Processing written by J. E. Cecil and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Technology & Engineering categories.
Discusses the production of starch from tropical Rhizomes, palm stems and tropical roots.
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.