Functional Starch And Applications In Food

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Starch in Food

Ann-Charlotte Eliasson
Starch in Food Book PDF

Author : Ann-Charlotte Eliasson
Publisher : CRC Press
Page : 628 pages
File Size : 41,6 Mb
Release : 2004-09-20
Category : Technology & Engineering
ISBN : 0849325552

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Starch in Food by Ann-Charlotte Eliasson Pdf

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. 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. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

Functional Starch and Applications in Food

Zhengyu Jin
Functional Starch and Applications in Food Book PDF

Author : Zhengyu Jin
Publisher : Springer
Page : 226 pages
File Size : 44,5 Mb
Release : 2018-09-19
Category : Technology & Engineering
ISBN : 9789811310775

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Functional Starch and Applications in Food by Zhengyu Jin Pdf

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.

Chemical Properties of Starch

Anonim
Chemical Properties of Starch Book PDF

Author : Anonim
Publisher : BoD – Books on Demand
Page : 166 pages
File Size : 48,5 Mb
Release : 2020-03-11
Category : Science
ISBN : 9781838801151

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Chemical Properties of Starch by Anonim Pdf

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Starch in Food

Lars Nilsson
Starch in Food Book PDF

Author : Lars Nilsson
Publisher : Elsevier
Page : 572 pages
File Size : 52,9 Mb
Release : 2024-05-31
Category : Science
ISBN : 9780323961028

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Starch in Food by Lars Nilsson Pdf

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.

Starch: Advances in Modifications, Technologies and Applications

Vijay Singh Sharanagat,Dharmesh Chandra Saxena,Kshitiz Kumar,Yogesh Kumar
Starch Advances in Modifications Technologies and Applications Book PDF

Author : Vijay Singh Sharanagat,Dharmesh Chandra Saxena,Kshitiz Kumar,Yogesh Kumar
Publisher : Springer Nature
Page : 486 pages
File Size : 50,6 Mb
Release : 2023-09-26
Category : Technology & Engineering
ISBN : 9783031358432

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Starch: Advances in Modifications, Technologies and Applications by Vijay Singh Sharanagat,Dharmesh Chandra Saxena,Kshitiz Kumar,Yogesh Kumar Pdf

Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.

Starch Structure, Functionality and Application in Foods

Shujun Wang
Starch Structure Functionality and Application in Foods Book PDF

Author : Shujun Wang
Publisher : Springer Nature
Page : 177 pages
File Size : 49,5 Mb
Release : 2020-08-30
Category : Science
ISBN : 9789811506222

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Starch Structure, Functionality and Application in Foods by Shujun Wang Pdf

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..

Starch: Chemistry and Technology

Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
Starch Chemistry and Technology Book PDF

Author : Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
Publisher : Academic Press
Page : 743 pages
File Size : 50,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323139502

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Starch: Chemistry and Technology by Roy L. Whistler,James N. BeMiller,Eugene F. Paschall Pdf

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

Starches for Food Application

Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
Starches for Food Application Book PDF

Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
Publisher : Academic Press
Page : 460 pages
File Size : 49,9 Mb
Release : 2018-10-29
Category : Technology & Engineering
ISBN : 9780128134344

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Starches for Food Application by Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele Pdf

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. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. 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, modification and new starches for health benefits Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment

Starch and Starchy Food Products

Luis A. Bello-Pérez,José Alvarez-Ramírez,Sushil Dhital
Starch and Starchy Food Products Book PDF

Author : Luis A. Bello-Pérez,José Alvarez-Ramírez,Sushil Dhital
Publisher : CRC Press
Page : 350 pages
File Size : 48,7 Mb
Release : 2022-09-20
Category : Technology & Engineering
ISBN : 9781000636291

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Starch and Starchy Food Products by Luis A. Bello-Pérez,José Alvarez-Ramírez,Sushil Dhital Pdf

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Non-Conventional Starch Sources

Jose Manuel Lorenzo,Sneh Punia Bangar
Non Conventional Starch Sources Book PDF

Author : Jose Manuel Lorenzo,Sneh Punia Bangar
Publisher : Elsevier
Page : 565 pages
File Size : 40,6 Mb
Release : 2023-09-29
Category : Technology & Engineering
ISBN : 9780443189821

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Non-Conventional Starch Sources by Jose Manuel Lorenzo,Sneh Punia Bangar Pdf

Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources’ application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference. Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas

Starch

Tina L. Barsby,Athene Margaret Donald,P. J. Frazier
Starch Book PDF

Author : Tina L. Barsby,Athene Margaret Donald,P. J. Frazier
Publisher : Royal Society of Chemistry
Page : 240 pages
File Size : 43,9 Mb
Release : 2001
Category : Cooking
ISBN : 085404860X

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Starch by Tina L. Barsby,Athene Margaret Donald,P. J. Frazier Pdf

This book documents the latest research and opinion on starch structure and its function as a food material.

Starches

Andrea Bertolini
Starches Book PDF

Author : Andrea Bertolini
Publisher : CRC Press
Page : 288 pages
File Size : 50,5 Mb
Release : 2009-12-07
Category : Technology & Engineering
ISBN : 1420080245

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Starches by Andrea Bertolini Pdf

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production. The book provides an up-to-date overview of starch applications in the food, textiles, pharmaceuticals, chemical, agricultural, and plastic industries when used as a substitute for synthetic polymers. Starch nanocomposites properties and starch-based blends biodegradability are also discussed. The book covers the recent advances made in starch characterization using techniques such as atomic force microscopy and nuclear magnetic resonance. It discusses the main modified starches applications and enzymes used on starch industry. It also addresses starch characterization at the granular, macromolecular, and rheological levels. Under the editorial guidance of renowned food scientist, Andréa Curiacos Bertolini, this book to address starch characterization, applications and biodegradation of starch blends, making it an ideal resource for researchers and product developers interested in starch characterization, nanocomposites, and biopolymer degradation.

Chemical and Functional Properties of Food Saccharides

Piotr Tomasik
Chemical and Functional Properties of Food Saccharides Book PDF

Author : Piotr Tomasik
Publisher : CRC Press
Page : 440 pages
File Size : 44,7 Mb
Release : 2003-10-20
Category : Technology & Engineering
ISBN : 9780203495728

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Chemical and Functional Properties of Food Saccharides by Piotr Tomasik Pdf

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Starch-Based Materials in Food Packaging

Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez
Starch Based Materials in Food Packaging Book PDF

Author : Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez
Publisher : Academic Press
Page : 336 pages
File Size : 52,9 Mb
Release : 2017-06-14
Category : Technology & Engineering
ISBN : 9780128122570

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Starch-Based Materials in Food Packaging by Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez Pdf

Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use. Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites) Discusses the potential applications of starch materials in different fields, especially in food packaging Includes chapters on active and intelligent food packages

Handbook of Eating and Drinking

Herbert L. Meiselman
Handbook of Eating and Drinking Book PDF

Author : Herbert L. Meiselman
Publisher : Springer
Page : 0 pages
File Size : 46,7 Mb
Release : 2020-05-22
Category : Psychology
ISBN : 3030145034

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Handbook of Eating and Drinking by Herbert L. Meiselman Pdf

Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating” is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.