Starch In Food

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Starch in Food

Lars Nilsson
Starch in Food Book PDF

Author : Lars Nilsson
Publisher : Elsevier
Page : 572 pages
File Size : 53,9 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 in Food

A-C Eliasson
Starch in Food Book PDF

Author : A-C Eliasson
Publisher : Elsevier
Page : 622 pages
File Size : 41,7 Mb
Release : 2004-08-01
Category : Technology & Engineering
ISBN : 9781855739093

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Starch in Food by A-C Eliasson Pdf

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

Starch in Food

Ann-Charlotte Eliasson
Starch in Food Book PDF

Author : Ann-Charlotte Eliasson
Publisher : CRC Press
Page : 628 pages
File Size : 45,8 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.

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 : 44,5 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: 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 : 41,6 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.

The Starch Solution

John McDougall,Mary McDougall
The Starch Solution Book PDF

Author : John McDougall,Mary McDougall
Publisher : Rodale Books
Page : 370 pages
File Size : 49,8 Mb
Release : 2013-06-04
Category : Health & Fitness
ISBN : 9781609613945

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The Starch Solution by John McDougall,Mary McDougall Pdf

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 written on healthy eating.”—John P. Mackey, co-CEO and director of Whole Foods Market, Inc. Fear of the almighty carb has taken over the diet industry for the past few decades—from Atkins to Dukan—even the mere mention of a starch-heavy food is enough to trigger an avalanche of shame and longing. But the truth is, carbs are not the enemy! Bestselling author John A. McDougall and his kitchen-savvy wife, Mary, prove that a starch-rich diet can actually help you attain your weight loss goals, prevent a variety of ills, and even cure common diseases. By fueling your body primarily with carbohydrates rather than proteins and fats, you will feel satisfied, boost energy, and look and feel your best. Based on the latest scientific research, this easy-to-follow plan teaches you what to eat and what to avoid, how to make healthy swaps for your favorite foods, and smart choices when dining out. Including a 7-Day Sure-Start Plan, helpful weekly menu planner, and nearly 100 delicious, affordable recipes, The Starch Solution is a groundbreaking program that will help you shed pounds, improve your health, save money, and change your life.

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 : 52,8 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-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 : 47,6 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

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 : 42,7 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

Chemical Properties of Starch

Anonim
Chemical Properties of Starch Book PDF

Author : Anonim
Publisher : BoD – Books on Demand
Page : 166 pages
File Size : 46,7 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

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 : 40,6 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.

Starch in Food

Lars Nilsson
Starch in Food Book PDF

Author : Lars Nilsson
Publisher : Elsevier
Page : 574 pages
File Size : 46,8 Mb
Release : 2024-05-31
Category : Technology & Engineering
ISBN : 9780323961035

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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. 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

Carbohydrate Chemistry for Food Scientists

James N. BeMiller
Carbohydrate Chemistry for Food Scientists Book PDF

Author : James N. BeMiller
Publisher : Elsevier
Page : 440 pages
File Size : 42,5 Mb
Release : 2018-10-01
Category : Technology & Engineering
ISBN : 9780128134382

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Carbohydrate Chemistry for Food Scientists by James N. BeMiller Pdf

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. It is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides Covers the behavior and functionality of carbohydrates within foods Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others

Starch in Food

Malin Sjöö,Lars Nilsson
Starch in Food Book PDF

Author : Malin Sjöö,Lars Nilsson
Publisher : Woodhead Publishing
Page : 916 pages
File Size : 49,8 Mb
Release : 2017-11-25
Category : Technology & Engineering
ISBN : 9780081008966

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Starch in Food by Malin Sjöö,Lars Nilsson Pdf

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. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. 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

Food Polysaccharides and Their Applications

Alistair M. Stephen,Glyn O. Phillips
Food Polysaccharides and Their Applications Book PDF

Author : Alistair M. Stephen,Glyn O. Phillips
Publisher : CRC Press
Page : 750 pages
File Size : 49,6 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781420015164

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Food Polysaccharides and Their Applications by Alistair M. Stephen,Glyn O. Phillips Pdf

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,