Articles liés à Starch in Food: Structure, Function and Applications
Synopsis
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 the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be analysed 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 sources. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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, including the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.
Key Features: 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; edited by a leading authority in the field with contributions from experts worldwide.
Contents: Part 1 Analysing and modifying starch: Plant starch synthesis; Analysing starch structure; Starch bioengineering; Starch-acting enzymes; Understanding starch structure and functionality; Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch; Developments in potato starches; The functionality of rice starch; New corn starches; Tropical sources of starch. Part 3 Applications: Starch as an ingredient: manufacture and applications; Utilising starches in product development; Modified starches and the stability of frozen foods; Starch-lipid interactions and their relevance in food products; Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch; Starch, physical and mental performance; Detecting nutritional starch fractions; Resistant starch; Analysing starch digestion.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Ann-Charlotte Eliasson is Head of the Department of Food Technology, Engineering and Nutrition and Professor of Cereal Technology at the University of Lund, Sweden.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Résultats de recherche pour Starch in Food: Structure, Function and Applications
Image d'archives
Starch in Food: Structure, Function and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Edité par
Woodhead Publishing, 2004
ISBN 10 : 1855737310
ISBN 13 : 9781855737310
Ancien ou d'occasion
Couverture rigide
Vendeur : Phatpocket Limited, Waltham Abbey, HERTS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. N° de réf. du vendeur Z1-J-010-02530
Quantité disponible : 1 disponible(s)