Starch

✏Book Title : Starch
✏Author : James N. BeMiller
✏Publisher : Academic Press
✏Release Date : 2009-04-06
✏Pages : 894
✏ISBN : 008092655X
✏Available Language : English, Spanish, And French

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✏Starch Book Summary : The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging application trends for starch

✏Book Title : Starches
✏Author : Andrea Bertolini
✏Publisher : CRC Press
✏Release Date : 2009-12-07
✏Pages : 288
✏ISBN : 1420080245
✏Available Language : English, Spanish, And French

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✏Starches Book Summary : Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production. The book provides an up-to-date overview of starch applications in the food, textiles, pharmaceuticals, chemical, agricultural, and plastic industries when used as a substitute for synthetic polymers. Starch nanocomposites properties and starch-based blends biodegradability are also discussed. The book covers the recent advances made in starch characterization using techniques such as atomic force microscopy and nuclear magnetic resonance. It discusses the main modified starches applications and enzymes used on starch industry. It also addresses starch characterization at the granular, macromolecular, and rheological levels. Under the editorial guidance of renowned food scientist, Andréa Curiacos Bertolini, this book to address starch characterization, applications and biodegradation of starch blends, making it an ideal resource for researchers and product developers interested in starch characterization, nanocomposites, and biopolymer degradation.

✏Book Title : Starch
✏Author : Tina L. Barsby
✏Publisher : Royal Society of Chemistry
✏Release Date : 2001
✏Pages : 223
✏ISBN : 085404860X
✏Available Language : English, Spanish, And French

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✏Starch Book Summary : This book documents the latest research and opinion on starch structure and its function as a food material.

✏Book Title : Starch
✏Author : Vladimir P. Yuryev
✏Publisher : Nova Publishers
✏Release Date : 2004
✏Pages : 262
✏ISBN : 1594540136
✏Available Language : English, Spanish, And French

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✏Starch Book Summary : The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions (temperature, water content, pressure) during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve further study because they are not yetentirely understood. With this purpose in mind, scientists from different countries continue to discuss the problems of starch science.

✏Book Title : Starch in Food
✏Author : Ann-Charlotte Eliasson
✏Publisher : CRC Press
✏Release Date : 2004-09-20
✏Pages : 605
✏ISBN : 0849325552
✏Available Language : English, Spanish, And French

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✏Starch in Food Book Summary : 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 microencapsulation. 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.

✏Book Title : Starch Chemistry and Technology
✏Author : Roy L. Whistler
✏Publisher : Academic Press
✏Release Date : 2012-12-02
✏Pages : 589
✏ISBN : 9780323139502
✏Available Language : English, Spanish, And French

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✏Starch Chemistry and Technology Book Summary : Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

✏Book Title : Starch
✏Author : T. Galliard
✏Publisher : John Wiley & Sons Incorporated
✏Release Date : 1987-04-15
✏Pages : 151
✏ISBN : UCAL:B4455190
✏Available Language : English, Spanish, And French

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✏Starch Book Summary : Provides a much-needed update of the standard reference material on starch and its derivatives. Focuses on starch and its derivatives in the context of edible products, though many of the important properties of starch are relevant to both food and non-food applications and, where appropriate, reference to the wider uses of starch is included in these articles. Discusses the many areas of application of starch, and recent advances in our understanding of the physical chemistry of starches--advancing the earlier and elegant carbohydrate research. Also covers the changes in the research and the commercial applications of starch due to the current trend away from ``chemicals'' in food towards more ``natural'' products.

✏Book Title : Industrial Uses of Starch and its Derivatives
✏Author : R.W. Radley
✏Publisher : Springer Science & Business Media
✏Release Date : 1976-09-30
✏Pages : 268
✏ISBN : 0853346917
✏Available Language : English, Spanish, And French

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✏Industrial Uses of Starch and its Derivatives Book Summary : The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.

✏Book Title : Handbook of Starch Hydrolysis Products and their Derivatives
✏Author : S.Z. Dziedzic
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 275
✏ISBN : 9781461521594
✏Available Language : English, Spanish, And French

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✏Handbook of Starch Hydrolysis Products and their Derivatives Book Summary : Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.

✏Book Title : The Complete Technology Book on Starch and Its Derivatives
✏Author : H. Panda
✏Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
✏Release Date : 2004-01-02
✏Pages : 540
✏ISBN : 9788178330730
✏Available Language : English, Spanish, And French

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✏The Complete Technology Book on Starch and Its Derivatives Book Summary : Starch is a group of poly saccharides, composed of glucopyranose units joined together by glucosidric linkages. Starch is also metabolized for energy in plants and animals, and is used to produce a large number of industrial products. Starch is processed to produce many of the sugars in processed foods. The biggest industrial non food use of starch is as adhesive in the paper making process. Other important fields of starch application are textiles, cosmetic and pharmaceutical uses. Starch can be obtained from maize, sorghum, roots and tubers such as tapioca, arrow root, potatoes etc. Starch truly serves as a multifunctional ingredient in the food industry. Starch is one of the most present biomaterials has witnessed significant developments over the years. By products are obtained in the manufacture of different types of starch such as maize gluten has a number of interesting possible uses in industry, zein (by product of corn processing) is used in the preparation of stable glass like plastics, modification of zien is used as adhesives and in the preparation of coating compositions for paper, the most important by product from wheat starch manufacture is gluten which is used in preparing diabetic foods, for feeding cattle, thickening agent in textile printing and so on. The Global starch market is likely to get respite from deceleration in its market growth, with growth poised to receive a new lease of life in the next few years. This book basically illustrates about the properties, structures, manufacturing process explained with flowcharts and diagrams, applications of starch and its derivatives etc. The major contents of the book are structure and chemical properties of starch, chemical composition, molecular structure, starch granule properties, water sorption and granule swelling as a function of relative humidity, factors affecting starch paste properties, the oxidation of starch etc. This is a unique book, concise, up to date resource offering a valuable presentation of the subject. This book contains processes of starch and its derivatives. This book is an invaluable resource for new entrepreneurs, industrialists, consultants, libraries.

✏Book Title : Starch
✏Author : Vladimir P. Yuryev
✏Publisher : Nova Publishers
✏Release Date : 2004
✏Pages : 243
✏ISBN : 1594540144
✏Available Language : English, Spanish, And French

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✏Starch Book Summary : The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions (temperature, water content, pressure) during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve further study because they are not yetentirely understood. With this purpose in mind, scientists from different countries continue to discuss the problems of starch science.

✏Book Title : Starch
✏Author : Yasunori Nakamura
✏Publisher : Springer
✏Release Date : 2015-05-07
✏Pages : 451
✏ISBN : 9784431554950
✏Available Language : English, Spanish, And French

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✏Starch Book Summary : This book provides a detailed overview of the current understanding of the metabolic system of starch biosynthesis and degradation in plants. The focus is on new topics regarding the functional interaction between multiple enzymes and the initiation process of starch biosynthesis, which are essential for further understanding of related metabolic features. The book also explains and discusses the distinct structures of amylopectin and amylose and the crystalline structure of starch granules. At the same time, readers will be made aware of areas where further research remains to be done, such as the regulation of starch metabolism, the fine structure of starch molecules, and the manipulation of the structure and functional properties of starch by genetic and molecular technology. Also described are aspects of the biosynthetic machinery of starch, the structure and metabolism of which have developed and been refined during the process of plant evolution. In addition, recent approaches to producing novel starches with distinct physicochemical and functional properties in gene-modified mutants and transgenic plants for industrial applications are introduced. Finally, the book elaborates on the unresolved topics, necessary approaches and future prospects to achieve a complete understanding of the regulation of starch metabolism. This volume is of great value for general scientists, students and anyone wishing to understand the specific and complicated events of starch metabolism and biotechnology. It will be especially useful for food scientists and engineers in academia and industry.

✏Book Title : Starch
✏Author : United States Foreign and Domestic Commerce Bureau
✏Publisher :
✏Release Date : 1938
✏Pages : 26
✏ISBN : STANFORD:36105130374247
✏Available Language : English, Spanish, And French

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✏Starch Book Summary :

✏Book Title : Small Medium and Large scale Starch Processing
✏Author : J. E. Cecil
✏Publisher : Food & Agriculture Org.
✏Release Date : 1992
✏Pages : 331
✏ISBN : 9251031274
✏Available Language : English, Spanish, And French

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✏Small Medium and Large scale Starch Processing Book Summary : Discusses the production of starch from tropical Rhizomes, palm stems and tropical roots.

✏Book Title : The Biogenesis of Starch Granules in Higher Plants
✏Author : N. P. Badenhuizen
✏Publisher : New York : Appleton-Century-Crofts
✏Release Date : 1969
✏Pages : 121
✏ISBN : UOM:39015006932738
✏Available Language : English, Spanish, And French

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✏The Biogenesis of Starch Granules in Higher Plants Book Summary :

✏Book Title : Compendium of Food Additive Specifications
✏Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
✏Publisher : Food & Agriculture Org.
✏Release Date : 2001
✏Pages : 203
✏ISBN : 9251046638
✏Available Language : English, Spanish, And French

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✏Compendium of Food Additive Specifications Book Summary : The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), identify substances that have been subject to biological testing to ensure they are of adequate purity for the safe use in food. This volume contains specification prepared at the fifty-seventh meeting of JECFA and should be considered in conjunction with the Report of the meeting, which will be published in the WHO Technical Report Series.

✏Book Title : Starch derivatization
✏Author : K.F. Gotlieb
✏Publisher : Wageningen Academic Publishers
✏Release Date : 2005-04-14
✏Pages : 158
✏ISBN : 9789076998602
✏Available Language : English, Spanish, And French

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✏Starch derivatization Book Summary : "Starch derivatization: fascinating and unique industrial opportunities" addresses the large possibilities of starch as an industrial raw material. Starch is industrially produced on a large scale, from various plants such as corn, tapioca and potato. It is renewable, "green" and cheap. Although the starches from these plants differ, the current application areas are the same. Besides the classical applications of starch in food products, their use as adhesives and in the paper and textile industry, new applications such as bioplastics are being developed.Currently a relatively small number of chemicals are used industrially for modification. By varying the degree of modification and the combination of different modifications a large number of products can be prepared. New possibilities are created by the use of new chemicals and the preparation of highly substituted products in non conventional solvents, such as aqueous alcohols. Using newly developed enzymes also increases the scope of applications.This book describes a number of new developments and addresses topics such as:Relation between granular structure and derivatization, Derivatization in aqueous alcohol, New starch esters, Use of spacers in derivatization, Enzymatic derivatization The book is meant for the (industrial) starch researcher as well as for everyone else interested in the derivatization and application of polysaccharides and natural polymers.

✏Book Title : Starch Basic Science to Biotechnology
✏Author :
✏Publisher : Academic Press
✏Release Date : 1998-08-10
✏Pages : 199
✏ISBN : 9780080567860
✏Available Language : English, Spanish, And French

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✏Starch Basic Science to Biotechnology Book Summary : This volume presents the physiological and biochemical aspects of storage carbohydrates, or starch granules, in plants. This up-to-date and thorough resource carefully integrates fundamental knowledge with the most recent information on the starch granule. It discusses the chemistry of the starch granule and the biochemistry, molecular biology, plant physiology, and genetics of plant starch synthesis. The books also describes the implications of these studies for theseed, biotechnology, and modified starch industries. Written for a broad readership Emphasizes the recent findings on the properties of starch biosynthetic enzymes and on studies describing their localization Details the implications these studies have on the seed, biotechnology, and modified starch industries Includes numerous references to the original literature Introduces the reader to the most important individuals and discoveries in the field

✏Book Title : Thermoplastic Starch
✏Author : Leon Janssen
✏Publisher : John Wiley & Sons
✏Release Date : 2009-09-03
✏Pages : 255
✏ISBN : 3527628223
✏Available Language : English, Spanish, And French

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✏Thermoplastic Starch Book Summary : This first book on this new green material collates all the information hitherto scattered in journal articles and on websites, thus meeting the application-oriented needs of the reader. The contents stretch between many important areas, such as production and applications of biopolymeric material, fundamental knowledge and practical applications, and includes valuable experimental case studies, which can be directly used in industrial practice. All the data satisfies EU environmental regulations, which are the most stringent worldwide.

✏Book Title : Suitability of Sweetpotato Starch for the Beater Sizing of Paper
✏Author : Charles Gould Weber
✏Publisher :
✏Release Date : 1935
✏Pages : 7
✏ISBN : UOM:39015086548073
✏Available Language : English, Spanish, And French

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✏Suitability of Sweetpotato Starch for the Beater Sizing of Paper Book Summary :

✏Book Title : Simple Processing of Dehydrated Potatoes and Potato Starch
✏Author : Roy L. Shaw
✏Publisher : International Potato Center
✏Release Date : 1983
✏Pages : 32
✏ISBN :
✏Available Language : English, Spanish, And French

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✏Simple Processing of Dehydrated Potatoes and Potato Starch Book Summary : Uitleg van eenvoudige voorzieningen gericht op de ontwikkelingslanden

✏Book Title : Some physical properties of starch pastes which affect their stiffening power on fabrics
✏Author : Margaret Smith Furry
✏Publisher :
✏Release Date : 1932
✏Pages : 18
✏ISBN : UIUC:30112019340402
✏Available Language : English, Spanish, And French

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✏Some physical properties of starch pastes which affect their stiffening power on fabrics Book Summary :

✏Book Title : Enzymes in Food Processing
✏Author : Gregory A. Tucker
✏Publisher : Springer Science & Business Media
✏Release Date : 1995
✏Pages : 319
✏ISBN : 0751402494
✏Available Language : English, Spanish, And French

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✏Enzymes in Food Processing Book Summary : Fundamentals of enzyme activity; Enzymes in the food industry; Food enzymes and the new technology; Enzymes in milk and cheese production; Enzymes in the meat industry; Enzymes in the production of beverages and fruit juices; Enzymes in the starch and sugar industries; Enzymes in the processing of fats and oils; Enzymes as diagnostic tools.

✏Book Title : Aminofunctional Starch Derivatives Synthesis Analysis and Application
✏Author : Antje Gonera
✏Publisher : Cuvillier Verlag
✏Release Date : 2004
✏Pages : 181
✏ISBN : 9783865371737
✏Available Language : English, Spanish, And French

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✏Aminofunctional Starch Derivatives Synthesis Analysis and Application Book Summary :

✏Book Title : Digestibility of Starch of Different Sorts as Affected by Cooking
✏Author : Edna D. Day
✏Publisher :
✏Release Date : 1908
✏Pages : 42
✏ISBN : STANFORD:36105047004432
✏Available Language : English, Spanish, And French

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✏Digestibility of Starch of Different Sorts as Affected by Cooking Book Summary :

✏Book Title : Starch Polymers
✏Author : P. Halley
✏Publisher : Newnes
✏Release Date : 2014-03-08
✏Pages : 484
✏ISBN : 9780444537317
✏Available Language : English, Spanish, And French

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✏Starch Polymers Book Summary : This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and applications. This books topic is in a cutting edge and emerging technology area of biomaterials, nanomaterials and renewable materials, and will involve international experts in diverse fields from genetic engineering to applications. Focuses on cutting edge applications of starch polymers, including starch genetics and Rheology Contains working examples and provides real problems and solutions in the area of biomaterials, nanomaterials, and renewable materials Provides systematic and in-depth coverage and critical assessment of all starch properties and applications from top scientists in the industry

✏Book Title : Starch Based Polymeric Materials and Nanocomposites
✏Author : Jasim Ahmed
✏Publisher : CRC Press
✏Release Date : 2012-04-04
✏Pages : 416
✏ISBN : 9781439851166
✏Available Language : English, Spanish, And French

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✏Starch Based Polymeric Materials and Nanocomposites Book Summary : In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications presents the latest developments in starch chemistry, rheology, starch derivatives, starch-based nanocomposites, and their applications. Topics discussed include: The chemistry, microstructure, processing, and enzymatic degradation of starch The importance and role of starch as a gelling agent Plasticization and the role of plasticizers Various rheological techniques applied to starch-related products and the characteristics of starch dispersions Polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers Cyclodextrins (CDs) and their industrial applications, and CD-based supramole and polymers The potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer products The theoretical basis and derivation of the mathematical model for multicomponent systems and its solution algorithm The book also explores recent progress in biodegradable starch-based hybrids and nanomaterials and the incorporation of nanoparticles in starches to enhance their mechanical and thermal properties. The book concludes by discussing the use of biopolymeric nanoparticles (BNPs) in drug delivery and life cycle assessment (LCA) of starch-based polymeric materials for packaging and allied applications. With contributions from leading experts in academia and industry, this volume demonstrates the versatility of starch and its potential in a variety of applications.

✏Book Title : Examination and Analysis of Starch and Starch Products
✏Author : J. A. Radley
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 220
✏ISBN : 9789401013321
✏Available Language : English, Spanish, And French

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✏Examination and Analysis of Starch and Starch Products Book Summary : The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which make it highly desirable to review these in some depth. The immensity of the subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searches in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. The rewarding techniques of transmission and scanning electron microscopy have been dealt with for the first time in a book of this nature.

✏Book Title : Sweetness from Starch
✏Author : Food and Agriculture Organization of the United Nations
✏Publisher : Food & Agriculture Org.
✏Release Date : 1996
✏Pages : 37
✏ISBN : 9251037809
✏Available Language : English, Spanish, And French

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✏Sweetness from Starch Book Summary : ''Sweetness from Starch'' describes methods adapted from those used in many cottage factories in Vietnam for making maltose syrup from cassava starch, using the enzymes in cereal seedlings. This technology produces a syrup containing about 60% maltose, 25% glucose and 15% of other sugars. Maltose is a type of sugar. As a sweetener, it can be used to replace all or part of the sugar used in making ice-creams, biscuits, jams, bread, infant foods and many confectioneries. It boosts the sweetness of sugar and imparts important advantages, including ''mouth feel'' to foods to which it is added. Maltose syrup is a stable product which can be stored for long periods and transported to distant customers. ''Sweetness from Starch'' gives a detailed description of what is needed to make maltose syrup in a cottage factory - both the equipment and the materials, and how to make. It ends by giving a number of recipes to indicate some of the many ways in which maltose can be used.

✏Book Title : The Starch Solution
✏Author : John McDougall
✏Publisher : Rodale
✏Release Date : 2013-06-04
✏Pages : 368
✏ISBN : 9781623360276
✏Available Language : English, Spanish, And French

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✏The Starch Solution Book Summary : 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 look and feel better.--From publisher description.