Starch in Food
Structure, Function, and Applications
by Lars Nilsson
3rd Edition
Publisher: Woodhead Publishing
Book Details
| Print ISBN | 9780323961028 |
| eText ISBN | 9780323961035 |
| Publisher | Woodhead Publishing |
| Publishing Year | 2024 |
| Edition | 3rd Edition |
| Language | English |
| Pages | 572 |
Starch in Food, 3rd Edition, edited by Lund University professor Lars Nilsson, presents research on the biological origins, physical properties, and functional uses of starch. The reference volume provides analytical guidance for food chemists, nutrition researchers, and scientists in general chemistry, chemical engineering, and biotechnology.
The book structures its content around fundamental science and processing behavior. Early sections explain plant starch synthesis, molecular structure analysis, molar mass determination, and physical or chemical modification techniques. Subsequent chapters detail how granular and molecular structures affect starch digestion, plant cell wall bioaccessibility, and interactions with native or added food ingredients.
Published by Woodhead Publishing, this 3rd Edition introduces eleven new chapters, addressing technical developments like starch-based pickering emulsifiers and starch microspheres for encapsulation. It supports academic and industrial professionals evaluating botanical sources, including cereal, rice flour, potato, root, tuber, pseudo-cereal, and pulse starches.
Table of Contents
Chapter 1: Plant starch synthesis
Chapter 2: Analysis of starch molecular structure, molar mass and size
Chapter 3: Understanding starch structure and functionality
Chapter 4: Physical modification of starch
Chapter 5: Chemical modification of starch
Chapter 6: Starch interaction with native and added food components
Chapter 7: Measuring starch in food
Chapter 8: The relationship between structure and digestion of starch
Chapter 9: The influence of plant cell wall properties on the bioaccesibility of starch
Chapter 10: Cereal starches
Chapter 11: Rice flour and starch functionality
Chapter 12: Potato starch
Chapter 13: Root and tuber starches
Chapter 14: Pseudo-cereal starches
Chapter 15: Pulse starches
Chapter 16: Utilizing starches in product development
Chapter 17: Starch in baked products
Chapter 18: Starch in gluten-free bread applications
Chapter 19: Starch in brewing applications
Chapter 20: Starch-based microencapsulation
Chapter 21: Encapsulation of probiotic bacteria using starch microspheres produced by polymer phase separation
Chapter 22: Starch nanoparticles
Chapter 23: Starch-based food emulsifiers
Chapter 24: Starch-based films
Customer Reviews
0.0
0 reviews
No reviews yet. Be the first to review this book!
Write a Review
Reviewed by GradeFocus Editorial Team
▶Research Sources (15)
- Starch in Food - 3rd Edition
- 978-0-323-96103-5
- Please verify you are human - Captcha
- Starch in Food
- Analysis of starch molecular structure, molar mass, and size
- About the Book
- Starch in Food: Structure, Function, and Applications
- Sourcebooks, LLC.
- Starch in Food - ScienceDirect.com
- Starch in Food: Structure, Function, and Applications - BookScouter.com
- Starch in Food - 9780323961028 - eBay
- Starch in Food: Structure, Function and Applications - Google Books
- Resistant Starch Content in Foods Commonly Consumed in the United ...
- Starch and Starchy Food Products | Improving Human Health | Luis Bello
- Your Guide to Starches - Dr. McDougall
Related Books
Edible Oil Blends
Mohamed Fawzy Ramadan
Interaction of Food Macromolecules
Ibrahim Khalifa
Food Engineering Automation with Robotics and AI
Abir Chakravorty
Non-Bovine Milk-Derived Bioactive Peptides
Subrota Hati
Advances in Edible Packaging Systems for Food Preservation
Zuhaib F. Bhat
Alternative Dairy Products and Technologies
Harjinder Singh