Buch, Englisch, 484 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g
Buch, Englisch, 484 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g
ISBN: 978-0-443-27431-2
Verlag: Elsevier Science
Native and Modified Starches for Food Applications, a new release in the Applications of Starches in Food and Packaging series, offers a comprehensive introduction to the many varieties and sources of starches, highlighting their unique functional characteristics and roles throughout the food industry. The book serves as a valuable guide for professionals and researchers, supporting informed choices in recipe development, manufacturing processes, and the creation of cutting-edge, sustainable, and gluten-free products. By detailing important processes such as starch gelatinization and texture modification, it provides readers with essential knowledge to innovate and adapt in a rapidly evolving food landscape.
Beyond foundational concepts, this volume emphasizes the sustainable use of starches and discusses emerging trends and future opportunities in starch research. The book also addresses industry demands for natural and functional ingredients, making it an indispensable resource for those seeking a current and thorough understanding of starch utilization in food applications. Its forward-looking perspective ensures readers are well-prepared to meet the challenges and innovations shaping the future of food science.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Introduction to Starches in Food: Sources and Classification
2. Structure, Physicochemical and Functional Properties of Native and Modified Starches
3. Sensory Profiling and Rheological Characterization of Starch-Based Food Ingredients
4. Emerging Processing Techniques for Starches: Gelatinization, Modification and Extrusion
5. Strategies and Novel Approaches in the Modification of Starches: Physical, Chemical, Enzymatic and Biotechnological Methods Part-II: Starch Application in Food Processing
6. Starch-based Fat Replacers: Strategies for Healthier Food Formulation
7. Resistant Starches: A Novel Approach to Lower Digestibility, Fat Intake and Glycemic Index
8. Modified Starches as Promising Food Biopolymers in Nutraceuticals
9. Innovative Starch Utilization in Bakery and Confectionery Products
10. Contemporary Starch Applications for Dairy and Frozen Product Development
11. Transforming Meat and Seafood Products with Native and Modified Starch
12. Starches in the extruded food system
13. Starches as Emulsifiers and Stabilizers in Liquid Food and Beverages
14. Enhancing Texture and Mouthfeel: The Role of Starches in Soups, Sauces, and Salad dressing
15. Novel Application of Gluten-Free Starches in Food Industry
16. Starches in Baby, Adult and Elderly Foods: Nutritional Benefits and Formulation Considerations
17. Starch Formulation Strategies for Canned and Instant Foods
18. Utilization of Starches for Bioactive Delivery Systems and flavor processing
19. Recent Advancements in Thermoplastic Starches for Food Packaging
20. 3D-printing Technology in Starch-based Food Products Part-III: Future Trends
21. Nanotechnology Innovations: Advancing Nanoscale Modifications of Starch for Enhanced Functionality in Food
22. Plant-Based Alternatives: Role of Native and Modified Starches in Plant-Based Meat and Dairy Analogues
23. Nanostructured Packaging: Innovations in Starch-Based Nanocomposite Films and Coatings for Extended Food Shelf Life.
24. Disruptive Technologies: Impact of Artificial Intelligence and Blockchain on Starch Supply Chain Management
25. Market Dynamics and Consumer Preferences in Starch-Based Functional Ingredients
