Starches for Food Application

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health.

• Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food
• Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits
• Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment

Food scientists working on food applications, food technology, professionals in cereal and tuber-derived starch industry. Professionals in research and development of modified starches by physical, chemical, enzymatic process; geneticists, health professionals in engineering, nutrition, food science and technology. Professionals in research and development, production, and quality of food processing industry. Students of the mentioned areas. Teachers and undergraduate and graduate students of agricultural sector, food and health; professionals in food industry in general

1. Basic Principles: Composition and Properties of Starch
2. Identification and Analysis of Starch
3. Cereal Starch Production for Food Applications
4. Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application
5. Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case
6.Physical Modifications of Starch
7.Starches Modified by Nonconventional Techniques and Food Applications
8. Physicochemical Properties, Modifications, and Applications of Resistant Starches
9. Technological and Nutritional Applications of Starches in Gluten-Free Products
10. Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging