Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.

Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.

• Covers sustainability practices and their applications in the food industry
• Brings detailed exploration of starch functionality for product formulation
• Includes practical strategies for incorporating starches into innovative and sustainable food products

Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, India. He has done his Ph.D. in Engineering specialized in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. His research interests include Food nanotechnology, Food colloids, Nutraceutical and Functional foods, Biopolymers and Food engineering. He has published 30 articles in peer-reviewed international journals, 9 book chapters, 2 granted international patents (Germany and China), and 1 national patent. He serves as an academic editor in the Journal of Food Processing and Preservation, International Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Discover Food and Environmental Science and Pollution Research.

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.