| Contents |
1. Basic principles : composition and properties of starch / Marcio Schmiele, Ulliana Marques Sampaio, Maria Teresa Pedroa Silva Clerici -- 2. Identification and analysis of starch / Maria Teresa Pedrosa Silva Clerici, Ulliana Marques Sampaio, Marcio Schmiele -- 3. Cereal starch production for food applications / Edith Agama-Acevedo, Pamela Celeste Flores-Silva, Luis Arturo Bello-Perez -- 4. Starch extracted from corms, roots, rhizomes, and tubers for food applications / Olivier François Vilpoux, Vitor Hugo Brito, Marney Pascoli Cereda -- 5. Starch valorization from corm, tuber, rhizome, and root crops : the arrowroot (Maranta arundinacea L.) case / Denilson de Oliveira Guilherme, Fabiano Pagliosa Branco, Nuno Rodrigo Madeira, Vitor Hugo Brito, Carina Elisei de Oliveira, Cleber Junior Jadoski, Marney Pascoli Cereda -- 6. Physical modifications of starch / Marcio Schmiele, Ulliana Marques Sampaio, Paula Thamara Goecking Gomes, Maria Teresa Pedrosa Silva Clerici -- 7. Starches modified by nonconventional techniques and food applications / Xiangli Kong -- 8. Physicochemical properties, modifications, and applications of resistant starches / Serpil Öztürk, Selime Mutlu -- 9. Technological and nutritional applications of starches in gluten-free products / Yaiza Benavent-Gil, Cristina M. Rosell -- 10. Starch-baed edible films and coatings : an eco-friendly alternative for food packaging/ Franciele Maria Pelissari, Danielle Cristine Ferreira, Ludmilla Batista Louzada, Fabiana dos Santos, Ana Carolina Corrêa, Francys Kley VieiraMoreira, Luiz Henrique Mattoso. |
| Abstract |
'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. Key Features: 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 tobridge the gap between health and environment. -- Provided by publisher. |
