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'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. -- '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 to bridge the gap between health and environment. --

Starch. --- Amylum --- Farinaceous products --- Potato starch --- Products, Farinaceous --- Glucans --- Starch

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This book, 'Standardized Procedures and Protocols for Starch', edited by Sneh Punia Bangar, is a comprehensive resource dedicated to the methodologies and protocols involved in the study and application of starch in the food industry. It offers detailed procedures and insights into the functional properties of starch, including its chemical, physical, and enzymatic modifications. The book is structured into 11 chapters, each authored by experts, covering topics such as starch granule morphology, amylose and amylopectin analysis, and the rheological and pasting properties of starch. Aimed at researchers and professionals in food technology and academia, it provides a robust knowledge base for understanding starch's role in enhancing food product quality and meeting industrial demands.

Starch. --- Food science. --- Starch --- Food science

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This book presents the characteristics and properties of starches for raw materials grown in tropical climates. It allows comparing starches from 3 types of storage organs, roots, tubers and rhizomes, with different morphological structures and physiology. It contains the methodologies of extraction and analysis, describing the commercial process with the commercial equipment’s and its by-products and wastes. It also includes topics on fraud detection, nutritional aspects, and starch structure.

Starch.. --- Starch crops. --- Crops --- Amylum --- Farinaceous products --- Potato starch --- Products, Farinaceous --- Glucans --- Starch. --- Starch crops --- Starch --- Crops, Agricultural --- morphology. --- South America --- Crops, Agricultural. --- South America.

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Food --- Nanostructured materials. --- Starch. --- Packaging.

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Starch --- Amidon --- Industrie --- Amylum --- Farinaceous products --- Potato starch --- Products, Farinaceous --- Glucans