Starch in Food

Structure, Function, and Applications

Häftad, Engelska, 2024

3 397 kr

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Beskrivning

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.

Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications
Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods
Offers insight into how starch-related formulation challenges can be addressed

Produktinformation

Utgivningsdatum:2024-05-20
Mått:216 x 276 x 29 mm
Vikt:1 000 g
Format:Häftad
Språk:Engelska
Antal sidor:572
Upplaga:3
Förlag:Elsevier Science
ISBN:9780323961028

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Lars Nilsson is a professor in formulation technology Department of Process and Life Science Engineering at the Lund University, Sweden. He holds a PhD in food technology and specializes in areas such as surface and colloid chemistry, biopolymers, biopolymer characterization, protein formulation, emulsions, and foams, as well as field-flow fractionation. Nilsson has a strong publication history focusing on starch and its properties, particularly in the field of food.

Innehållsförteckning

Part one – Structure, analysis and modification1. Plant starch synthesis2. Analysis of starch molecular structure, molar mass and size3. Understanding starch structure and functionality4. Physical modification of starch5. Chemical modification of starch6. Starch interaction with native and added food components7. Measuring starch in food8. The relationship between structure and digestion of starch9. The influence of plant cell wall properties on the bioaccesibility of starchPart two – Sources of starch10. Cereal starches11. Rice flour and starch functionality12. Potato starch13. Root and tuber starches14. Pseudo-cereal starches15. Pulse starchesPart 3 - Applications16. Utilizing starches in product development17. Starch in baked products18. Starch in gluten-free bread applications19. Starch in brewing applications20. Starch-based microencapsulation21. Encapsulation of probiotic bacteria using starch microspheres produced by polymer phase separation22. Starch nanoparticles23. Starch-based food emulsifiers24. Starch-based films