Starch in Food (häftad)
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Format
Häftad (Paperback)
Språk
Engelska
Antal sidor
400
Utgivningsdatum
2024-05-01
Upplaga
3
Förlag
Woodhead Publishing
Medarbetare
Nilsson, Lars (ed.)
Antal komponenter
1
ISBN
9780323961028

Starch in Food

Structure, Function and Applications

av Lars Nilsson
Häftad,  Engelska, 2024-05-01
3493
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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
  • Covers insights into how starch-related formulation challenges can be addressed
  • Brings future outlook and trends in the starch arena
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  • Det Grymma Svärdet 37

    Det Grymma Svärdet 37

    Lars Nilsson, Fredrik Jonsson, Jonas Juuso, Evelina Mohei, Pontus Lundkvist

    2005 så gav Lystring ut boken "Fanzinerad - en bok om svenska fanzines nöstan bara mellan 1990-2005", med intervjuer med och presentationer av den tidens mest tongivande fanzine-utgivare. Nu, femton år senare, är tiden inne för uppföljar...

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Övrig information

Professor in Formulation Technology at Lund University. PhD in Food Technology, Lund University 2007, expertise with/in surface and Colloid Chemistry, Biopolymers, Biopolymer characterization, Protein formulation. Emulsions and Foams, Field-flow fractionation. Co-editor of the 2nd edition. Long experience and publication history on starch and its applications, primarily within foods.

Innehållsförteckning

Part one - Structure, analysis and modification 1. Plant starch synthesis 2. Analysis of starch molecular structure, molar mass and size 3. Understanding starch structure and functionality 4. Physical modification of starch 5. Chemical modification of starch 6. Starch interaction with native and added food components 7. Measuring starch in food 8. The relationship between structure and digestion of starch 9. The influence of plant cell wall properties on the bioaccesibility of starch

Part two - Sources of starch 10. Cereal starches 11. Rice flour and starch functionality 12. Potato starch 13. Root and tuber starches 14. Pseudo-cereal starches 15. Pulse starches

Part 3 - Applications 16. Utilizing starches in product development 17. Starch in baked products 18. Starch in gluten-free bread applications 19. Starch in brewing applications 20. Starch-based microencapsulation 21. Encapsulation of probiotic bacteria using starch microspheres produced by polymer phase separation 22. Starch nanoparticles 23. Starch-based food emulsifiers 24. Starch-based films

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