Starch and Starchy Food Products : Improving Human Health (Food Biotechnology and Engineering)

Bello-perez, Luis Arturo (EDT)/ Alvarez-ramirez, Jose (EDT)/ Dhital, S

CRC Pr I Llc（2023/05発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 224 p.
• 言語 ENG
• 商品コード 9780367543594
• DDC分類 664.2

Full Description

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 recently has been increasing, 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 starchDescribes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Contents

Starch. Starch Isolation. Starch Modification to Change its Digestibility. Use of Nutraceutical Starch. Microbiota and Resistant Starch. Starchy Flours. Starchy Flours Modification to Change Their Digestibility. Use of Modified Starchy Flours. Starchy Foods. Starchy Foods with Low Carbohydrate Digestibility.