Starch In Food: Structure, Function And Applications (woodhead Publishing Series In Food Science, Technology And Nutrition)

Starch In Food: Structure, Function And Applications (woodhead Publishing Series In Food Science, Technology And Nutrition)
by Ann-Charlotte Eliasson / / / PDF


Read Online 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.

views: 570