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.- 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
Table of Contents
1. Basic Principles: Composition and Properties of Starch2. Identification and Analysis of Starch3. Cereal Starch Production for Food Applications4. Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application5. Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case6.Physical Modifications of Starch 7.Starches Modified by Nonconventional Techniques and Food Applications8. Physicochemical Properties, Modifications, and Applications of Resistant Starches9. Technological and Nutritional Applications of Starches in Gluten-Free Products10. Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging
