Starches for Food Application: Chemical, Technological and Health Properties

Starches For Food Application addresses the scientific, technological and nutritional knowledge of different types of starches for food application. The book gathers information about production and application of starches, as a means of interaction with health and environment, besides emphasizing the link between biosynthesis, structure and environmental impact on processing and nutrition. Divided in 5 parts, the book presents basic information on introductory studies of starches, so researchers that are new to the field can understand basic principles, starch identification and evaluation methods. The other parts also deal with production of starches for food application, bringing relevant information on new sources of starch, modified starches for food application and the relation between starch and nutrition, starch in health and Trends in starch development and applications. 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 foodPractical and reference guide that compiles information on new sources of starch in food, starch application and modification and new starches for health benefitsBrings scientific, technological and nutritional knowledge of starch for food application as a means of interaction with the health and environment INDICE: 1. Basic principles: Composition, Properties 2. Starch identification and evaluation methods 3. Biosynthesis and Structure 4. Cereal starch production for food application 5. Tubers and roots production for food application 6. Case: Production and extraction of arrowroot starch ( Maranta arundinacea L.) by small producers 7. Physically-modified starches: structural, physicochemical, and functional properties 8. Chemically-Modified Starches and Their Application in Foods 9. Physicochemical properties, modifications and applications of resistant starches 10. Technological and nutritional applications of starches in gluten free products 11. Starch-based edible films and coatings: An eco-friendly alternative for food packaging 12. Functional properties of modified starch by non-conventional techniques

• ISBN: 978-0-12-809440-2
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 504
• Fecha Publicación: 01/04/2018
• Nº Volúmenes: 1
• Idioma: Inglés