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Starch --- Starch industry. --- Synthesis. --- Starch crops --- Derivatives. --- Processing.

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Starch is both a major component of plant foods and an important ingredient for the food industry. 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.Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is

Starch --- Food --- Composition

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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. --

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

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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 RheologyContains working examples and provides real problems and solutions in

Biopolymers. --- Polymeric composites. --- Science and technology. --- Starch polymers. --- Polymers --- Starch --- Chemistry --- Physical Sciences & Mathematics --- Organic Chemistry --- Polymers. --- Starch. --- Amylum --- Farinaceous products --- Potato starch --- Products, Farinaceous --- Glucans --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules

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Food --- Starch. --- Composite materials. --- Packaging. --- Composites (Materials) --- Multiphase materials --- Reinforced solids --- Solids, Reinforced --- Two phase materials --- Materials --- Amylum --- Farinaceous products --- Potato starch --- Products, Farinaceous --- Glucans --- Groceries --- Packaging