Science/Engineering Starch in Food: Structure, Function and Applications (Woodhead's Food Science, Technology and Nutrition) by: A.C. Eliasson (1855737310)

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Starch in Food: Structure, Function and Applications (Woodhead's Food Science, Technology and Nutrition) by: A.C. Eliasson

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. 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. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

Contents

PartI Analysing and modifying starch

1 Plant starch synthesis

2 Analysing starch structure

3 Starch bioengineering

4 Starch-acting enzymes

5 Understanding starch structure and functionality

6 Measuring starch in food

Part II Sources of starch

7 The functionality of wheat starch

8 Developments in potato starches

9 The functionality of rice starch

10 New corn starches

11 Tropical sources of starch

Part III Applications

12 Starch as an ingredient: manufacture and applications

13 Utilizing starches in product development

14 Modified starches and the stability of frozen foods

15 Starch-lipid interactions and their relevance in food products

16 Starch-based microencapsulation

Part IV Starch and health

17 Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch

18 Starch: physical and mental performance

19 Detecting nutritional starch fractions

20 Resistant starch

21 Analysing starch digestion

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