Starches For Food Application
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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.
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
Applications Of Modified Starches
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Author : Emmanuel Flores Huicochea
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-07-04
Applications Of Modified Starches written by Emmanuel Flores Huicochea and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-04 with Science categories.
Starch is the main source of energy to humans, but starch today has other roles in food, packing and pharmaceutical industries like filler, emulsion stabilizer, coating, etc. The native form of starch has application limitations on broad range of temperature, pH and stability, among others, required on several industrial applications. The alternative way is modified starch to improve its properties and uses on several industrial fields. The book explores the use of physical and, chemical modifications and even the unusual modification using ionizing radiation on several sources of starch, the effect of them on the properties and application fields of modified starch.
Starch In Food
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Author : Lars Nilsson
language : en
Publisher: Elsevier
Release Date : 2024-05-31
Starch In Food written by Lars Nilsson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-31 with Science categories.
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.
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.
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..
Functional Starch And Applications In Food
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Author : Zhengyu Jin
language : en
Publisher:
Release Date : 2018
Functional Starch And Applications In Food written by Zhengyu Jin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Functional foods categories.
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 in the food and chemical industries.
Applications Of Modified Starches
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Author : Rodolfo Rendón Villalobos
language : en
Publisher:
Release Date : 2018
Applications Of Modified Starches written by Rodolfo Rendón Villalobos and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Chemistry, Organic categories.
Starch is the main source of energy to humans, but starch today has other roles in food, packing and pharmaceutical industries like filler, emulsion stabilizer, coating, etc. The native form of starch has application limitations on broad range of temperature, pH and stability, among others, required on several industrial applications. The alternative way is modified starch to improve its properties and uses on several industrial fields. The book explores the use of physical and, chemical modifications and even the unusual modification using ionizing radiation on several sources of starch, the effect of them on the properties and application fields of modified starch.
Starches
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Author : Andrea Bertolini
language : en
Publisher: CRC Press
Release Date : 2009-12-07
Starches written by Andrea Bertolini and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-12-07 with Technology & Engineering categories.
Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Appl
Chemical Properties Of Starch
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Author :
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-03-11
Chemical Properties Of Starch written by and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-11 with Science categories.
This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.