Starch in food

Starch in food: structure, function and applications

by Nilsson, Lars Sjoo, Malin

Type Book
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This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance.

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Title Statements

  • Full title :Starch in food : structure, function and applications / edited by Malin Sjöö, Lars Nilsson.

Summary

This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance.

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Edition Statements

  • Publication Date:©2018
  • Edition:Second edition

Publication Statements

The Physical Object

  • Description:1 online resource (xxii, 893 pages) : : illustrations (some color).

Edition Identifiers

  • ISBN:9780081008966, 0081008961
  • oclc:on1035651482
  • LC Classification:TP415
  • Dewey Decimal:664.2

Table of Contents

pt. 1. Analysing and modifying starch -- pt. 2. Sources of starch -- pt. 3. Applications -- pt. 4. Starch and health.

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Subjects

Food industry and trade Starch TECHNOLOGY & ENGINEERING -- Food Science

Writers

Nilsson, Lars Sjoo, Malin

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