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Starch: Structure, Properties, and Modifications for Food Applications

Starch: Structure, Properties, and Modifications for Food Applications

Paperback

Technology & Engineering

ISBN10: 1032655607
ISBN13: 9781032655604
Publisher: CRC Press
Published: Jul 20 2026
Pages: 386
Weight: 1.56
Height: 0.84 Width: 7.00 Depth: 10.00
Language: English

Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. Starch: Structure, Properties, and Modifications for Food Applications explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.

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