Starch in Food. Structure, Function and Applications

✍ Scribed by A-C. Eliasson (Eds.)

Publisher: Woodhead Publishing
Year: 2004
Tongue: English
Leaves: 601
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ 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 supplies. 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, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.

Starch in food is a standard reference book for those working in the food industry.

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

✦ Table of Contents

Content:
Related titles from Woodhead's food science, technology and nutrition list, Page ii
Front Matter, Page iii
Copyright, Page iv
Contributor contact details, Pages xiii-xvi
1 - Plant starch synthesis, Pages 3-56, J. Preiss
2 - Analysing starch structure, Pages 57-96, E. Bertoft
3 - Starch bioengineering, Pages 97-127, A. Blennow
4 - Starch-acting enzymes, Pages 128-155, D.P. Butler, Marc J.E.C. van der Maarel, P.A.M. Steeneken
5 - Understanding starch structure and functionality, Pages 156-184, A.M. Donald
6 - Measuring starch in food, Pages 185-207, M. Peris-Tortajada
7 - The functionality of wheat starch, Pages 211-240, H. Cornell
8 - Developments in potato starches, Pages 241-257, W. Bergthaller
9 - The functionality of rice starch, Pages 258-294, J. Bao, C.J. Bergman
10 - New corn starches, Pages 295-320, P.J. White, A Tziotis
11 - Tropical sources of starch, Pages 321-359, S.N. Moorthy
12 - Starch as an ingredient: manufacture and applications, Pages 363-392, P. Taggart
13 - Utilising starches in product development, Pages 393-424, T. Luallen
14 - Modified starches and the stability of frozen foods, Pages 425-440, H.D. Goff
15 - Starch-lipid interactions and their relevance in food products, Pages 441-460, A.C. Eliasson, M. Wahlgren
16 - Starch-based microencapsulation, Pages 461-473, P. Forssel
17 - Development of a range of industrialised cereal-based foodstuffs, high in slowly digestible starch, Pages 477-504, V. Lang
18 - Starch: Physical and mental performance, Pages 505-540, F. Brouns, L. Dye
19 - Detecting nutritional starch fractions, Pages 541-559, K. Englyst, H Englyst
20 - Resistant starch, Pages 560-574, M. Champ
21 - Analysing starch digestion, Pages 575-589, R.E. Wachters-Hagedoorn, M.G. Priebe, R.J. Vonk
Index, Pages 590-605

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