Starch in Food. Structure, Function and Applications by Ann-Charlotte Eliasson
Publisher: CRC Press; 1 edition (September 20, 2004) | ISBN: 0849325552 | Pages: 605 | PDF | 15 MB
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.