Native and Modified Starches for Food Applications

Erscheinungsjahr 2026
ISBN: 978-0-443-27431-2
Verlag: Elsevier Science

Buch, Englisch, 484 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

Sarkar, Tanmay

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Sarkar, Tanmay
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.