Starch in Food

Starch in Food
Author :
Publisher : Elsevier
Total Pages : 574
Release :
ISBN-10 : 9780323961035
ISBN-13 : 0323961037
Rating : 4/5 (35 Downloads)

Book Synopsis Starch in Food by : Lars Nilsson

Download or read book Starch in Food written by Lars Nilsson and published by Elsevier. This book was released on 2024-05-15 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. - Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications - Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods - Offers insight into how starch-related formulation challenges can be addressed


Starch in Food Related Books

Starch in Food
Language: en
Pages: 574
Authors: Lars Nilsson
Categories: Technology & Engineering
Type: BOOK - Published: 2024-05-15 - Publisher: Elsevier

DOWNLOAD EBOOK

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications,
Starch in Food
Language: en
Pages: 622
Authors: A-C Eliasson
Categories: Technology & Engineering
Type: BOOK - Published: 2004-08-01 - Publisher: Elsevier

DOWNLOAD EBOOK

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
Starches for Food Application
Language: en
Pages: 444
Authors: Maria Teresa Pedrosa Silva Clerici
Categories: Technology & Engineering
Type: BOOK - Published: 2018-10-29 - Publisher: Academic Press

DOWNLOAD EBOOK

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types
Functional Starch and Applications in Food
Language: en
Pages: 229
Authors: Zhengyu Jin
Categories: Technology & Engineering
Type: BOOK - Published: 2018-09-19 - Publisher: Springer

DOWNLOAD EBOOK

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly di
The Starch Solution
Language: en
Pages: 370
Authors: John McDougall
Categories: Health & Fitness
Type: BOOK - Published: 2013-06-04 - Publisher: Rodale Books

DOWNLOAD EBOOK

Pick up that bread! This doctor-approved method lets you keep the carbs and lose the pounds! “The Starch Solution is one of the most important books ever writ