Starches for Food Application
Chemical, Technological and Health Properties

Examines the science and technology behind starch production for food applications, including their health and environmental impacts

Maria Teresa Pedrosa Silva Clerici (Edited by), Marcio Schmiele (Edited by)

9780128094402

Paperback / softback, published 1 November 2018

460 pages
22.9 x 15.1 x 2.9 cm, 0.72 kg

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.

1. Basic Principles: Composition and Properties of Starch 2. Identification and Analysis of Starch 3. Cereal Starch Production for Food Applications 4. Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application 5. Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case 6.Physical Modifications of Starch 7.Starches Modified by Nonconventional Techniques and Food Applications 8. Physicochemical Properties, Modifications, and Applications of Resistant Starches 9. Technological and Nutritional Applications of Starches in Gluten-Free Products 10. Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging

Subject Areas: Food & beverage technology [TDCT]