Starch in Food (3^rd Ed.) Structure, Function and Applications

Langue : Anglais

Coordonnateur : Nilsson Lars

Résumé
Sommaire
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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.

Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.

Part one – Structure, analysis and modification 1. Plant starch synthesis 2. Analysis of starch molecular structure, molar mass and size 3. Understanding starch structure and functionality 4. Physical modification of starch 5. Chemical modification of starch 6. Starch interaction with native and added food components 7. Measuring starch in food 8. The relationship between structure and digestion of starch 9. The influence of plant cell wall properties on the bioaccesibility of starch

Part two – Sources of starch 10. Cereal starches 11. Rice flour and starch functionality 12. Potato starch 13. Root and tuber starches 14. Pseudo-cereal starches 15. Pulse starches

Part 3 - Applications 16. Utilizing starches in product development 17. Starch in baked products 18. Starch in gluten-free bread applications 19. Starch in brewing applications 20. Starch-based microencapsulation 21. Encapsulation of probiotic bacteria using starch microspheres produced by polymer phase separation 22. Starch nanoparticles 23. Starch-based food emulsifiers 24. Starch-based films

Lars Nilsson is a Full Professor in Formulation Technology at the Department of Food Technology, Division of Food and Pharma, Lund University, Sweden. He has a PhD in Food technology and has worked in industry on the formulation and stability of foams and emulsions for applications in food and pharma. His current and previous research involves both fundamental and applied aspects of formulation and stability of colloidal dispersions, rheology, adsorption at interfaces of surfactants, biopolymers and proteins, lipid nanoparticles, stability of therapeutic proteins etc. He has extensive international collaboration both with academia and industry and has published 110 scientific articles and book chapters as well as one edited book.

Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications
Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods
Covers insights into how starch-related formulation challenges can be addressed
Brings future outlook and trends in the starch arena