Starch in Food: Structure, Function, and Applications

ISBN 10: 0323961029 / ISBN 13: 9780323961028

Editore: Woodhead Publishing, 2024

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Dati bibliografici

• Titolo: Starch in Food: Structure, Function, and Applications
• Editore: Woodhead Publishing
• Data di pubblicazione: 2024
• Lingua: Inglese
• ISBN 10: 0323961029
• ISBN 13: 9780323961028
• Rilegatura: Brossura
• Edizione: terza edizione
• Condizione: New

Descrizione articolo

Riassunto

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.

Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.

Informazioni sull?autore

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.