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Starches for Food Application Chemical, Technological and Health Properties

Langue : Anglais

Coordonnateurs : Silva Clerici Maria Teresa Pedrosa, Schmiele Marcio

Couverture de l’ouvrage Starches for Food Application

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

Maria Teresa Pedrosa Clerici, Ph.D. has graduated in Biochemistry Pharmacy at the Federal University of Ouro Preto, Brazil (1988), with a master's degree in Food Science at the Federal University of Lavras, Brazil (1991) and doctorate in Food Technology at the University of Campinas (UNICAMP), Brazil (1997). Nowadays, she is a full professor at UNICAMP's School of Food Engineering, where she is a researcher and lecturer for graduate and postgraduate courses, supporting postgraduate students, and offering courses about starches and physical processes. Her main research areas are focused on starches, cereal, roots and tubers. Dr. Clerici is also part of the editorial board of four scientific journals. She has one patent and five in analysis.
Márcio Schmiele has a Bachelor in Food Chemistry from the Federal University of Pelotas (2007), Master in Food Technology (2009) and PhD in Food Technology (2014) from the State University of Campinas. He worked as a professor at the Centro Universitário Amparense (UNIFIA), teaching courses in Nutrition, Industrial Chemistry, Nursing and Biomedicine between 2015 and 2016. He worked as a Chemist at the State University of Campinas between 2012 and 2016.
Currently Professor of Higher Magisterium Class A - Attachment A, Level 1 of the Federal University of the Jequitinhonha and Mucuri Valleys, Campus JK, Diamantina. He is also a permanent lecturer and adviser of the Graduate Program in Food Science and Technology of the Federal University of the Jequitinhonha and Mucuri Valleys.
  • Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food
  • Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits
  • Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment

Date de parution :

Ouvrage de 460 p.

15x22.8 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

204,32 €

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