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N� de ref. del art�culo CBS 9780323961028

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Detalles bibliogr�ficos

T�tulo

STARCH IN FOOD STRUCTURE FUNCTION AND APPLICATIONS 3ED (PB 2024)

Editor

ELSEVIER (NP)

Fecha de publicaci�n

2024

Idioma

Ingl�s

ISBN 10

0323961029

ISBN 13

9780323961028

Encuadernaci�n

Encuadernaci�n de tapa blanda

Edici�n

3� Edici�n, Edici�n Internacional

Estado

Brand New

Cat�logos de vendedores

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Sinopsis

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.

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
Offers insight into how starch-related formulation challenges can be addressed

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.

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