Clean Label Starch

Processes, Properties and Functionality
Erscheinungsjahr 2026
ISBN: 978-0-443-33479-5
Verlag: Elsevier Science

Buch, Englisch, 400 Seiten, Format (B × H): 152 mm x 229 mm

Clean Label Starch: Processes, Properties and Functionality, a volume in the "Applications of Starches in Food and Packaging" series, provides the most up-to-date information on clean label starches, catering to a wide range of readers interested in starch modification and its applications in clean label food and packaging industries. Chapters cover hydro-thermal clean label starch, thermal and non-thermal physically modified starches, biotechnological approaches for clean label starch production, and its nanoencapsulation. Applications of clean label starch in the edible packaging industry, biodegradable packaging, and in bakery and confectionery are also included. The book discusses the challenges, and consumer acceptability, in addition to the quality attributes of clean label starch. Edited by an internationally diverse group of experts and leaders who possess extensive, up-to-date knowledge of native and modified starches and related technologies, this book is an excellent resource which highlights important global perspectives in the field.

Autoren/Hrsg.

Panesar, Parmjit Singh

Kumar, Vikas

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie

Inhaltsverzeichnis

1. Clean label starches: Introduction, types, processes, and properties
2. Hydro-thermal clean label starch
3. Thermal and non thermal physically modified starches
4. Biotechnological approaches for clean label starch production
5. Nanoencapsulation of clean label starches and their application
6. Applications of clean label starch in Edible packaging industry
7. Clean label starch in biodegradable packaging
8. Clean label resistant starch
9. Clean label starch in bakery and confectionery
10. Dairy and dairy products applications of clean label starch
11. Challenges and consumer acceptability of clean label starches
12. Quality attributes of clean label starch

Über Autor(innen)

Panesar, Parmjit Singh
Prof. Parmjit S. Panesar is currently working as Professor at the Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology. Prof. Panesar has more than 26 years of teaching & research experience and also served in administrative positions like Dean (Planning & Development), Dean (Research & Consultancy), and Head, Department of Food Engineering & Technology, SLIET Longowal. In 2005, he has been awarded BOYSCAST fellowship by Department of Science & Technology (DST), Govt. of India, to carry out advance research at Chembiotech labs, University of Birmingham Research Park, UK. He has published 180 international/national scientific papers, 50 book reviews in peer-reviewed journals, 50 chapters and has authored/edited 10 books.

Kumar, Vikas
Dr. Vikas Kumar is presently working as a Senior Scientist at the ICAR-Indian Institute of Millets Research in India. He has done his Ph.D. (Food Technology) from the Department of Food Science and Technology, Dr. YSP University of Horticulture and Forestry, Solan (Himachal Pradesh), India. He has been engaged in Research and Teaching in the area of Food Science and Technology for the last 9.5 years. Dr. Vikas worked in various fields, including fruit and vegetable processing, food processing waste utilization, food bioprocessing, traditional foods, health and nutraceutical food development, and underutilized crop utilization. He is a member of the editorial board of different national and international journals, including "Plant food for Human Nutrition". At present, he is handling one externally funded project of DST. To his account, he has published 73 research papers, 53 review papers, 20 book chapters, 1 book review and 3 popular articles.