{"product_id":"starch-in-food-structure-function-and-applications-hardback-9780081008683","title":"Starch in Food; Structure, Function and Applications (Hardback) 9780081008683","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eStarch in Food\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eStructure, Function and Applications\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eReviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eMalin Sjöö (Edited by), Lars Nilsson (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081008683, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 25 November 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e916 pages\u003cbr\u003e22.9 x 15.1 x 5.5 cm, 1.58 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eStarch in Food: Structure, Function and Applications, Second Edition, \u003c\/i\u003ereviews 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 starch.\u003c\/p\u003e  \u003cp\u003ePart One illustrates how plant starch can be analyzed 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. Part Three looks at starch as an ingredient and how it is used in the food industry, with 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 analyzing starch digestion.\u003c\/p\u003e  \u003cp\u003eThe book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003ePart 1: Analysing and modifying starch\u003c\/b\u003e 1. Plant starch synthesis  2. Analysing starch structure  3. Understanding starch structure and functionality  4. Starch bioengineering  5. Starch-acting enzymes   6. Chemical modification of starch  7. Physical modification of starch  8. Measuring starch in food \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2: Sources of starch\u003c\/b\u003e 9. Corn starch 10. Wheat starch  11. Potato starch  12. Rice starch  13. Tuber starches  14. The functionality of pseudocereal starches \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3: Applications \u003c\/b\u003e15. Starch as an ingredient: manufacture and applications   16. Utilizing starches in product development  17. Modified starches and the stability of frozen foods  18. Starch in baked products  19. Starch in brewing applications  20. Starch interactions with other components (lipids, proteins, etc)  21. Starch-based microencapsulation  22. Starch as emulsifier  23. Starch nano-particles  24. Starch based films\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4: Starch and health\u003c\/b\u003e 25. Detecting nutritional starch fractions  26. Analysing starch digestion  27. Development of foods high in slowly digestible and resistant starch  28. Starch: Physical and mental performance, and potential health problems  \u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649148473624,"sku":"9780081008683","price":185.46,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081008683_f967f742-9b8a-4eb2-94a9-90957a2070bb.jpg?v=1695004165","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/starch-in-food-structure-function-and-applications-hardback-9780081008683","provider":"Freshly Printed Books","version":"1.0","type":"link"}