Starch in Food

Structure, Function and Applications
2. Auflage 2017
ISBN: 978-0-08-100868-3
Verlag: Elsevier Science

Buch, Englisch, 916 Seiten, Format (B × H): 158 mm x 236 mm, Gewicht: 1572 g

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch.

Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion.

The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.

Autoren/Hrsg.

Sjöö, Malin

Nilsson, Lars

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part 1: Analysing and modifying starch 1. Plant starch synthesis 2. Analysing starch structure 3. Understanding starch structure and functionality 4. Starch bioengineering 5. Starch-acting enzymes 6. Chemical modification of starch 7. Physical modification of starch 8. Measuring starch in food

Part 2: Sources of starch 9. Corn starch 10. Wheat starch 11. Potato starch 12. Rice starch 13. Tuber starches 14. The functionality of pseudocereal starches

Part 3: Applications 15. Starch as an ingredient: manufacture and applications 16. Utilizing starches in product development 17. Modified starches and the stability of frozen foods 18. Starch in baked products 19. Starch in brewing applications 20. Starch interactions with other components (lipids, proteins, etc) 21. Starch-based microencapsulation 22. Starch as emulsifier 23. Starch nano-particles 24. Starch based films

Part 4: Starch and health 25. Detecting nutritional starch fractions 26. Analysing starch digestion 27. Development of foods high in slowly digestible and resistant starch 28. Starch: Physical and mental performance, and potential health problems

Über Autor(innen)

Nilsson, Lars
Lars Nilsson is a professor in formulation technology Department of Process and Life Science Engineering at the Lund University, Sweden. He holds a PhD in food technology and specializes in areas such as surface and colloid chemistry, biopolymers, biopolymer characterization, protein formulation, emulsions, and foams, as well as field-flow fractionation. Nilsson has a strong publication history focusing on starch and its properties, particularly in the field of food.

Sjöö, Malin
Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta.