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Starch in Food
Posted on 2010-06-09
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More 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. reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of 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 microencapsulat ion. 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. is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
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