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Starch in Food: Structure, Function, and Applications

Starch in Food: Structure, Function, and Applications

Paperback

Technology & Engineering

ISBN10: 0323961029
ISBN13: 9780323961028
Publisher: Woodhead Publishing
Published: May 20 2024
Pages: 572
Weight: 3.45
Height: 0.90 Width: 8.10 Depth: 6.80
Language: English

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.

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Technology & Engineering