Häftad, Engelska, 2027
1 970 kr
Kommande
High Amylose Cereals: Impact of Starch Structure and Processing on Nutrition provides a complete focused reference on resistant starch, its source and its efficient and effective use as part of a healthy diet. Moving the reader from the plant to the product, it guides the reader to greater understanding of the potential for these grains. High amylose starch provides a meaningful amount of dietary fiber through the delivery of starch resistant to digestion. This characteristic provides a mechanism to increase the global consumption of fiber. As high amylose grains are being developed and commercialized, a reference is needed describing the general background, nutritional benefits, underlying trait development, and product development. The scope of this book includes topics ranging from the genetics required for the plant to develop high amylose starch to the nuances of creating finished food products with high amylose grain ingredients, including post-harvest processing technologies, and potential for delivering health benefits to consumers. Edited and contributed by leading experts, the book will be valuable for those seeking to understand the role high amylose cereals can play in the global food supply.Presents key discoveries in understanding the genetics of high amylose grainsProvides case studies that demonstrate starch properties and their impact on processingIncludes key product development and troubleshooting guidelines for and examples of producing high amylose grains and using those grains in finished applicationsProvides case studies that demonstrate how high amylose grains were developed as well as of their potential for health related benefits