Starch in Food

Produk Detail:
  • Author : Malin Sjöö
  • Publisher : Woodhead Publishing
  • Pages : 916 pages
  • ISBN : 0081008961
  • Rating : /5 from reviews
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Download or Read online Starch in Food full in PDF, ePub and kindle. this book written by Malin Sjöö and published by Woodhead Publishing which was released on 25 November 2017 with total page 916 pages. We cannot guarantee that Starch in Food book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed 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. Part Three looks at starch as an ingredient and how it is used in the food industry, with 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 analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch 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

Starch in Food

Starch in Food
  • Author : Malin Sjöö,Lars Nilsson
  • Publisher : Woodhead Publishing
  • Release : 25 November 2017
GET THIS BOOK Starch in Food

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch,

The IBS Low Starch Diet

The IBS Low Starch Diet
  • Author : Carol Sinclair
  • Publisher : Random House
  • Release : 31 October 2011
GET THIS BOOK The IBS Low Starch Diet

Twenty per cent of the UK population - 12 million people - suffer IBS-related symptoms, but they may be unaware that the simple elimination of starch from their diet can bring dramatic relief from pain and discomfort. In this revised edition, Carol Sinclair, a sufferer who has successfully overcome IBS and arthritic pain, brings you a revolutionary programme for a pain-free future. This practical guide will help millions to reduce their arthritic symptoms, whose pain to date has been relieved only

Functional Starch and Applications in Food

Functional Starch and Applications in Food
  • Author : Zhengyu Jin
  • Publisher : Springer
  • Release : 19 September 2018
GET THIS BOOK Functional Starch and Applications in Food

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.

Starches for Food Application

Starches for Food Application
  • Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
  • Publisher : Academic Press
  • Release : 29 October 2018
GET THIS BOOK 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

Starch in Food

Starch in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release : 20 September 2004
GET THIS BOOK Starch in Food

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

Carbohydrates in Food

Carbohydrates in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release : 23 August 2017
GET THIS BOOK Carbohydrates in Food

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch

Food Carbohydrates

Food Carbohydrates
  • Author : Steve W. Cui
  • Publisher : CRC Press
  • Release : 23 May 2005
GET THIS BOOK Food Carbohydrates

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural

The Starch Solution

The Starch Solution
  • Author : John McDougall,Mary McDougall
  • Publisher : Rodale
  • Release : 04 June 2013
GET THIS BOOK The Starch Solution

Fear of carbs has taken over the diet industry for the past few decades--the mere mention of a starch-heavy food is enough to trigger an avalanche of shame and longing. Here, diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, show that a starch-rich diet can actually help you lose weight and prevent a variety of ills. By fueling your body primarily with carbohydrates rather than proteins and fats, you'll feel satisfied, boost energy, and

Starch Structure Functionality and Application in Foods

Starch Structure  Functionality and Application in Foods
  • Author : Shujun Wang
  • Publisher : Springer Nature
  • Release : 30 August 2020
GET THIS BOOK Starch Structure Functionality and Application in Foods

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality

Nuclear Magnetic Relaxation Studies of the Hydration Properties of Potato Starch and Beef Heart Surimi Analogs in Relation to Functionality in Foods

Nuclear Magnetic Relaxation Studies of the Hydration Properties of Potato Starch and Beef Heart Surimi Analogs in Relation to Functionality in Foods
  • Author : Phillip Iordoo Yakubu
  • Publisher : Unknown
  • Release : 21 September 1994
GET THIS BOOK Nuclear Magnetic Relaxation Studies of the Hydration Properties of Potato Starch and Beef Heart Surimi Analogs in Relation to Functionality in Foods

The hydration properties of native and heat processed potato and cereal starches were determined by combining results obtained by oxygen-17, deuterium and proton nuclear magnetic resonance (NMR) techniques. Several waxy and mealy potato cultivars were selected for these studies: LaSoda and Pontiac (waxy) and Russet Burbank and Norchip (mealy). Potato starch was employed as model systems for novel food formulations such as beef heart surimi (BHS) analogs, BHS-potato and BHS-cereal starch mixtures. It was found that potato starch granules bind

Starch Based Materials in Food Packaging

Starch Based Materials in Food Packaging
  • Author : Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez
  • Publisher : Academic Press
  • Release : 14 June 2017
GET THIS BOOK Starch Based Materials in Food Packaging

Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable

A Place to Start Without Sugar Or Starch

A Place to Start Without Sugar Or Starch
  • Author : Roanne L. King
  • Publisher : Booklocker.Com Incorporated
  • Release : 01 August 2012
GET THIS BOOK A Place to Start Without Sugar Or Starch

A Place to Start Without Sugar or Starch offers a practical approach in layman's terms to parents, caregivers, dietitians and doctors facing the challenge of managing disaccharide intolerance (CSID). This book offers a place to begin managing a diet where carbohydrates are essential, yet limited by their source! From the causes, symptoms and solutions for managing food intolerance to foods lists, menus and recipes, this book is a valuable resource for anyone facing dietary limitations.