Starch in Food : Structure, Function, and Applications

ISBN : 9780323961028

Author : Lars Nilsson

Publisher : Woodhead Publishing

Year : 2024

Language : English

Type : Book

Description : Starch in Food: Structure, Function, and Applications, third edition, is now fully updated with eleven new chapters covering exciting areas, such as novel processing technologies to enhance starch functionality, starch molecular structure and its relations with enzymic digestion, starch-based emulsifiers, and starch microspheres for encapsulation. Starch selection is a challenging area for a product developer yet plays a crucial role in addressing formulation challenges to meet emerging consumer trends. This book provides essential knowledge on fundamental aspects of starch, covering granular and molecular structure, properties, analysis, biosynthesis, and general functionality in food. This book is divided into three parts. Part one illustrates how plant starch can be analyzed and modified, with new chapters on analysis of starch molecular structure, molar mass, and size; the relationship between structure and digestion of starch; and the influence of plant cell wall properties on the bioaccesibility of starch. Part two examines the sources of starch with new chapters on cereal, maize, and pulse starches. Part three delves into starch applications, with, for instance, a new chapter on utilizing starches in product development.

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