Starches for Food Application - 1st Edition - ISBN: 9780128094402

Starches for Food Application

1st Edition

Chemical, Technological and Health Properties

Editors: Maria Teresa Silva Clerici Marcio Schmiele
Paperback ISBN: 9780128094402
Imprint: Academic Press
Published Date: 1st September 2018
Page Count: 504
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Description

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. The book introduces starches so researchers who are new to the field can understand basic principles, including starch identification and evaluation methods, and production of starches for food application. The book also covers new sources of starch, modified starches for food application, and the relation between starch and nutrition and health.

Key Features

  • 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 and modification and new starches for health benefits
  • Brings scientific, technological, and nutritional knowledge of starch for food applications as a means of interaction with health and environment

Readership

Food scientists working on food applications, food technology, professionals in cereal and tuber-derived starch industry. Professional in research and development of modified starches by physical, chemical, enzymatic process, geneticists, health professionals, 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 students and graduate of agricultural sector, food and health; professionals in food industry in general

Table of Contents

1. Introduction to the study of starches
Basic principles
Evaluation methods

2. Production cereal starch
Processes
Physicochemical and technological characteristics

3. Production of starches from tubers
Processes
Physicochemical and technological characteristics

4. Physically modified starches
Processes
Physicochemical and technological characteristics

5. Chemically modified starches
Processes
Physicochemical and technological characteristics

6. Other methods for obtaining modified starch
Use of enzymes
Fermentation processes
Use of genetic engineering
Use of new technologies

7. New sources of starch
Principal characteristics
Comparative study of traditional and modified starches
Commercial use prospects

8. Starch and Nutrition
Consumption of starch-based products in different countries
Starch metabolism in the human digestive system
Diseases related to starch metabolism disorders
Starch-based products for special diets

9. Resistant starch
Production
Principal characteristics
Nutritional importance
Application in food

10. Technological Applications of starches and modified starches

11. Economic and environmental studies on starch production and modification

12. Trends in starch development and applications

Details

No. of pages:
504
Language:
English
Copyright:
© Academic Press 2019
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128094402

About the Editor

Maria Teresa Silva Clerici

Graduate at Biochemistry Pharmacy from Federal University of Ouro Preto (1988), master at Science and Technology of the Food from Federal University of Lavras (1991) and doctorate at Science and Technology of the Food from University of Campinas (1997). Nowadays is MS-3.1 professor at University of Campinas (Universidade Estadual de Campinas). Has experience in Food Science and Technology, focusing on Science and Technology of starches, cereal, roots and tubers, acting on the following subjects: baking, pasta, roots, tubers and thermoplastic extrusion.

Affiliations and Expertise

Department of Food Technology, School of Food Engineering University of Campinas, UNICAMP, Brazil

Marcio Schmiele

Márcio Schmiele has a Bachelor in Food Chemistry from the Federal University of Pelotas (2007), Master in Food Technology (2009) and PhD in Food Technology (2014) from the State University of Campinas. He worked as a professor at the Centro Universitário Amparense (UNIFIA), teaching courses in Nutrition, Industrial Chemistry, Nursing and Biomedicine between 2015 and 2016. He worked as a Chemist at the State University of Campinas between 2012 and 2016. Currently Professor of Higher Magisterium Class A - Attachment A, Level 1 of the Federal University of the Jequitinhonha and Mucuri Valleys, Campus JK, Diamantina. He is also a permanent lecturer and adviser of the Graduate Program in Food Science and Technology of the Federal University of the Jequitinhonha and Mucuri Valleys.

Affiliations and Expertise

Federal University of the Valleys of Jequitinhonha and Mucuri, Institute of Science and Technology, Diamantina - MG Brazil