Starch in Food

Starch in Food

Structure, Function and Applications

2nd Edition - November 25, 2017
This is the Latest Edition
  • Editors: Malin Sjöö, Lars Nilsson
  • Paperback ISBN: 9780081008683
  • eBook ISBN: 9780081008966

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Description

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.

Key Features

  • Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch
  • 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

Readership

Starch scientists, food researchers, post-docs, practitioners in the starch area, students

Table of Contents

  • Part One: 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 Two: 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 Three: 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 Four: 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

Product details

  • No. of pages: 916
  • Language: English
  • Copyright: © Woodhead Publishing 2017
  • Published: November 25, 2017
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780081008683
  • eBook ISBN: 9780081008966
  • About the Editors

    Malin Sjöö

    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.

    Affiliations and Expertise

    Associate Professor and Senior researcher at the Department of Food Technology, Engineering and Nutrition, Lund University, Sweden

    Lars Nilsson

    Professor in Formulation Technology at Lund University. PhD in Food Technology, Lund University 2007, expertise with/in surface and Colloid Chemistry, Biopolymers, Biopolymer characterization, Protein formulation. Emulsions and Foams, Field-flow fractionation. Co-editor of the 2nd edition. Long experience and publication history on starch and its applications, primarily within foods.

    Affiliations and Expertise

    Associate Professor at the Lund Center for Field-Flow Fractionation and Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden