Although the current and potential uses of starch extend beyond the food and drinks industries into a wide variety of applications (paper, textiles, adhesives, oil-drilling, etc), much of the recent renewed interest in, and research on, starch has been directed towards applications in foods and beverages. The emphasis of this volume is towards starch and its derivatives in the context of edible products. Many of the important properties of starch are relevant to both food and non-food applications and, where appropriate, reference to the wider uses of starch is included in the articles.
Table of Contents
Starch Availability and Utilization (T.
Starch Granule Structure and Function: A
Physicochemical Approach (J. Blanshard).
Morphology and Composition of Starch (T.
Galliard & P. Bowler).
Physically Modified Starches (P. Colonna, A.
Buleon & C. Mercier).
Starch Biomass: A Chemical Feedstock for
Enzyme and Fermentation Processes (J. Kennedy
& C. White).