Woodhead Publishing | Starch In Food: Structure, Function And Applications, 2nd Edition (2018 EN)

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    Author: Malin Sjöö (Editor), Lars Nilsson (Editor)
    Full Title: Starch In Food: Structure, Function And Applications, 2nd Edition
    Publisher: Woodhead Publishing; 2nd edition (November 25, 2017)
    Year: 2018
    ISBN-13: 9780081008966 (978-0-08-100896-6), 9780081008683 (978-0-08-100868-3)
    ISBN-10: 0081008961, 0081008686
    Pages: 916
    Language: English
    Genre: Food Science: Carbohydrates
    File type: PDF (True, but nonnative Cover)
    Quality: 9/10
    Price: $700.00


    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.


    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.

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