デンプンの食品への応用：化学・技術・健康上の特性 Starches for Food Application : Chemical, Technological and Health Properties

Silva Clerici, Maria Teresa Pedrosa (EDT)/ Schmiele, Marcio (EDT)

Academic Press Inc（2018/11発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 460 p.
• 言語 ENG
• 商品コード 9780128094402
• DDC分類 664.2

Full Description

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.

Contents

1. Basic Principles: Composition and Properties of Starch
2. Identification and Analysis of Starch
3. Cereal Starch Production for Food Applications
4. Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application
5. Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case
6.Physical Modifications of Starch
7.Starches Modified by Nonconventional Techniques and Food Applications
8. Physicochemical Properties, Modifications, and Applications of Resistant Starches
9. Technological and Nutritional Applications of Starches in Gluten-Free Products
10. Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging