Starch in Food : Structure, Function, and Applications
(2024)- Abstract
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in... (More)
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.
Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.
(Less)
- organization
- publishing date
- 2024
- type
- Book/Report
- publication status
- published
- subject
- editor
- Nilsson, Lars LU
- edition
- Third Edition
- pages
- 562 pages
- publisher
- Elsevier B.V.
- external identifiers
-
- scopus:85199115161
- ISBN
- 9780323961028
- 9780323961035
- DOI
- 10.1016/C2021-0-01714-4
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
- id
- 7b4fac16-ae89-428d-8070-4073ba4a0f6f
- date added to LUP
- 2024-08-07 14:55:36
- date last changed
- 2024-08-07 14:59:17
@book{7b4fac16-ae89-428d-8070-4073ba4a0f6f,
abstract = {{<p><i>Starch in Food: Structure, Function and Applications, Third Edition</i> is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.</p><p>Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.</p>}},
editor = {{Nilsson, Lars}},
isbn = {{9780323961028}},
language = {{eng}},
publisher = {{Elsevier B.V.}},
title = {{Starch in Food : Structure, Function, and Applications}},
url = {{http://dx.doi.org/10.1016/C2021-0-01714-4}},
doi = {{10.1016/C2021-0-01714-4}},
year = {{2024}},
}