Starch In Food: Structure, Function And Applications (woodhead Publishing Series In Food Science, Technology And Nutrition)
by Ann-Charlotte Eliasson /
2004 / English / PDF
15 MB Download
Starch is both a major component of plant foods and an
important ingredient for the food industry.
Starch is both a major component of plant foods and an
important ingredient for the food industry.Starch in
food
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. 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 sources. The third part
of the book looks at starch as an ingredient and how it is used
in the food industry. Part four covers starch as a
functional food, including the impact of starch on physical and
mental performance, detecting nutritional starch fractions and
analyzing starch digestion.
reviews starch structure and functionality and the
growing range of starch ingredients used to improve the
nutritional and sensory quality of food. 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 sources. The third part
of the book looks at starch as an ingredient and how it is used
in the food industry. Part four covers starch as a
functional food, including the impact of starch on physical and
mental performance, detecting nutritional starch fractions and
analyzing starch digestion.
