Articoli correlati a Starch in Food: Structure, Function and Applications
Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.
Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.
Starch in food is a standard reference book for those working in the food industry.
Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.
Starch in food is a standard reference book for those working in the food industry.
- Reviews starch structure and functionality
- Extensive coverage of the growing range of starch ingredients
- Examines how starch ingredients are used to improve the nutritional and sensory quality of food
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Recensione:
...a valuable addition to libraries in research, industrial and tertiary organisations. The standard of presentation is very high, being remarkably free from error, and diagrams, figures and tables are well laid out and easy to follow., Food Australia
From the sources of starch through to modification and functional foods, this book covers all you will ever need to know about starch., Food Processing
The handbook comprehensively elucidates the role of starch in human food, accompanied by easy-to-follow tables and excellently illustrated by figures and diagrams., Advances in Food Sciences
L'autore:
From the sources of starch through to modification and functional foods, this book covers all you will ever need to know about starch., Food Processing
The handbook comprehensively elucidates the role of starch in human food, accompanied by easy-to-follow tables and excellently illustrated by figures and diagrams., Advances in Food Sciences
Ann-Charlotte Eliasson is Head of the Department of Food Technology, Engineering and Nutrition and Professor of Cereal Technology at the University of Lund, Sweden.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreWoodhead Pub Ltd
- Data di pubblicazione2004
- ISBN 10 1855737310
- ISBN 13 9781855737310
- RilegaturaCopertina rigida
- Numero edizione1
- Numero di pagine624
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