Starch in food : structure, function and applications

edited by Ann-Charlotte Eliasson

Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion. Starch in food is a standard reference book for those working in the food industry. * Reviews starch structure and functionality* Extensive coverage of the growing range of starch ingredients* Examines how starch ingredients are used to improve the nutritional and sensory quality of food

「Nielsen BookData」より

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. "Starch in Food" reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food."Starch in Food" begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based micro encapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. "Starch in Food" is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

「Nielsen BookData」より

[目次]

  • Part 1 Analysing and modifying starch: Plant starch synthesis
  • Analysing starch structure
  • Starch bioengineering
  • Starch-acting enzymes
  • Understanding starch structure and functionality
  • Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch
  • Developments in potato starches
  • The functionality of rice starch
  • New corn starches
  • Tropical sources of starch. Part 3 Applications: Starch as an ingredient: manufacture and applications
  • Utilising starches in product development
  • Modified starches and the stability of frozen foods
  • Starch-lipid interactions and their relevance in food products
  • Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch
  • Starch, physical and mental performance
  • Detecting nutritional starch fractions
  • Resistant starch
  • Analysing starch digestion.

「Nielsen BookData」より

[目次]

  • Analysing and Modifying Starch. Plant Starch Synthesis. Analysing Starch Structure. Starch Bioengineering. Starch-acting Enzymes. Understanding Starch Structure and Functionality. Measuring Starch in Food. Sources of Starch. The Functionality of Wheat Starch. Developments in Potato Starches. The Functionality of Rice Starch. New Corn Starches. Tropical Sources of Starch. Applications. Starch as an Ingredient: Manufacture and Applications. Utilizing Starches in Product Development. Modified Starches and the Stability of Frozen Foods. Starch-lipid Interactions and Their Relevance in Food Products. Starch-based Microencapsulation. Starch and Health. Developing Starch-based Functional Foods. Starch, Physical and Mental Performance. Detecting Nutritional Starch Fractions. Resistant starch. Clinical Applications of Slowly Available Starch.

「Nielsen BookData」より

この本の情報

書名 Starch in food : structure, function and applications
著作者等 Eliasson, Ann-Charlotte
Eliasson A.C.
シリーズ名 Woodhead Publishing series in food science and technology
出版元 CRC Press;Woodhead Pub
刊行年月 c2004
ページ数 xvi, 605 p.
大きさ 24 cm
ISBN 1855737310
0849325552
NCID BA71063252
※クリックでCiNii Booksを表示
言語 英語
出版国 アメリカ合衆国
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