Starch in Food: Structure, Function, and Applications - Tapa blanda

Acerca del autor

Lars Nilsson is a professor in formulation technology Department of Process and Life Science Engineering at the Lund University, Sweden. He holds a PhD in food technology and specializes in areas such as surface and colloid chemistry, biopolymers, biopolymer characterization, protein formulation, emulsions, and foams, as well as field-flow fractionation. Nilsson has a strong publication history focusing on starch and its properties, particularly in the field of food.

De la contraportada

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. 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.

Divided in three parts, part one illustrates how plant starch can be analyzed and modified, with new chapters on analysis of starch molecular structure, molar mass and size; the relationship between structure and digestion of starch; and the influence of plant cell wall properties on the bioaccesibility of starch. Part two examines the sources of starch, bringing new chapters on cereal, root and tuber, and pulse starches. Part three looks at starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.