Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

Hardcover

ISBN 10: 1855737310 ISBN 13: 9781855737310

Publisher: Woodhead Publishing, 2004

Synopsis

Starch is both a major component of plant foods and an important ingredient for the food industry. 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 analysed 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 supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.

Starch in food is a standard reference book for those working in the food industry.

• Reviews starch structure and functionality
• Extensive coverage of the growing range of starch ingredients
• Examines how starch ingredients are used to improve the nutritional and sensory quality of food

About this title

About the Author

Ann-Charlotte Eliasson is Head of the Department of Food Technology, Engineering and Nutrition and Professor of Cereal Technology at the University of Lund, Sweden.

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2004
• Language: English
• ISBN 10: 1855737310
• ISBN 13: 9781855737310
• Binding: Hardcover
• Edition number: 1
• Number of pages: 624
• Editor: Eliasson A-C