Starch in Food

Written By A-C Eliasson
Starch in Food
  • Publsiher : Elsevier
  • Release : 01 August 2004
  • ISBN : 1855739097
  • Pages : 624 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Starch in Food written by A-C Eliasson which was release on 01 August 2004, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion. Starch in food is a standard reference book for those working in the food industry. Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Starch in Food

Starch in Food
  • Author : A-C Eliasson
  • Publisher : Elsevier
  • Release Date : 2004-08-01
  • Total pages : 624
  • ISBN : 1855739097
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Summary : Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be ...

The IBS Low Starch Diet

The IBS Low Starch Diet
  • Author : Carol Sinclair
  • Publisher : Random House
  • Release Date : 2011-10-31
  • Total pages : 288
  • ISBN : 1855739097
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Summary : Twenty per cent of the UK population - 12 million people - suffer IBS-related symptoms, but they may be unaware that the simple elimination of starch from their diet can bring dramatic relief from pain and discomfort. In this revised edition, Carol Sinclair, a sufferer who has successfully overcome IBS and ...

Functional Starch and Applications in Food

Functional Starch and Applications in Food
  • Author : Zhengyu Jin
  • Publisher : Springer
  • Release Date : 2018-09-19
  • Total pages : 226
  • ISBN : 1855739097
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Summary : This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals ...

Starch in Food

Starch in Food
  • Author : Malin Sjoo,Lars Nilsson
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2017-09-01
  • Total pages : 736
  • ISBN : 1855739097
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Summary : Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of ...

Starches for Food Application

Starches for Food Application
  • Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
  • Publisher : Academic Press
  • Release Date : 2018-10-29
  • Total pages : 460
  • ISBN : 1855739097
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Summary : 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, ...

Starch in Food

Starch in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release Date : 2004-09-20
  • Total pages : 605
  • ISBN : 1855739097
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Summary : Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality ...

Starch in Food

Starch in Food
  • Author : Malin Sjöö,Lars Nilsson
  • Publisher : Woodhead Publishing
  • Release Date : 2017-11-25
  • Total pages : 916
  • ISBN : 1855739097
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Summary : Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of ...

Evaluation of the Health Aspects of Starch and Modified Starches as Food Ingredients

Evaluation of the Health Aspects of Starch and Modified Starches as Food Ingredients
  • Author : Federation of American Societies for Experimental Biology. Life Sciences Research Office,United States. Food and Drug Administration
  • Publisher : Unknown
  • Release Date : 1979
  • Total pages : 100
  • ISBN : 1855739097
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Summary : Download or read online Evaluation of the Health Aspects of Starch and Modified Starches as Food Ingredients written by Federation of American Societies for Experimental Biology. Life Sciences Research Office,United States. Food and Drug Administration, published by which was released on 1979. Get Evaluation of the Health Aspects of Starch ...

Resistant Starch

Resistant Starch
  • Author : Yong-Cheng Shi,Clodualdo C. Maningat
  • Publisher : John Wiley & Sons
  • Release Date : 2013-09-06
  • Total pages : 312
  • ISBN : 1855739097
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Summary : The discovery of resistant starch is considered one of the majordevelopments in our understanding of the importance ofcarbohydrates for health in the past twenty years. Resistantstarch, which is resistant to digestion and absorption in the humansmall intestine with complete or partial fermentation in the largeintestine, is naturally present in foods. ...

Starch Based Materials in Food Packaging

Starch Based Materials in Food Packaging
  • Author : Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez
  • Publisher : Academic Press
  • Release Date : 2017-06-14
  • Total pages : 336
  • ISBN : 1855739097
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Summary : Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning ...

The Starch Solution

The Starch Solution
  • Author : John McDougall,Mary McDougall
  • Publisher : Rodale
  • Release Date : 2013-06-04
  • Total pages : 368
  • ISBN : 1855739097
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Summary : Fear of carbs has taken over the diet industry for the past few decades--the mere mention of a starch-heavy food is enough to trigger an avalanche of shame and longing. Here, diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, show that a starch-rich diet ...

Nuclear Magnetic Relaxation Studies of the Hydration Properties of Potato Starch and Beef Heart Surimi Analogs in Relation to Functionality in Foods

Nuclear Magnetic Relaxation Studies of the Hydration Properties of Potato Starch and Beef Heart Surimi Analogs in Relation to Functionality in Foods
  • Author : Phillip Iordoo Yakubu
  • Publisher : Unknown
  • Release Date : 1994
  • Total pages : 502
  • ISBN : 1855739097
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Summary : The hydration properties of native and heat processed potato and cereal starches were determined by combining results obtained by oxygen-17, deuterium and proton nuclear magnetic resonance (NMR) techniques. Several waxy and mealy potato cultivars were selected for these studies: LaSoda and Pontiac (waxy) and Russet Burbank and Norchip (mealy). Potato ...

Physical Modifications of Starch

Physical Modifications of Starch
  • Author : Zhongquan Sui,Xiangli Kong
  • Publisher : Springer
  • Release Date : 2018-09-19
  • Total pages : 174
  • ISBN : 1855739097
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Summary : This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive ...

Starch Structure Functionality and Application in Foods

Starch Structure  Functionality and Application in Foods
  • Author : Shujun Wang
  • Publisher : Springer Nature
  • Release Date : 2020-08-30
  • Total pages : 179
  • ISBN : 1855739097
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Summary : The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the ...

Structural features of starch in food a polymeric and colloidal approach

Structural features of starch in food   a polymeric and colloidal approach
  • Author : Béatrice Conde-Petit
  • Publisher : Unknown
  • Release Date : 2001
  • Total pages : 161
  • ISBN : 1855739097
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Summary : Download or read online Structural features of starch in food a polymeric and colloidal approach written by Béatrice Conde-Petit, published by which was released on 2001. Get Structural features of starch in food a polymeric and colloidal approach Books now! Available in PDF, ePub and Kindle....