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Starches For Food Application

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Starches for Food Application

Starches for Food Application Book
Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
Publisher : Academic Press
Release : 2018-10-29
ISBN : 0128134348
Language : En, Es, Fr & De

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Book Description :

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. 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 in Food

Starch in Food Book
Author : Ann-Charlotte Eliasson
Publisher : CRC Press
Release : 2004-09-20
ISBN : 9780849325557
Language : En, Es, Fr & De

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Book Description :

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.

Starch in Food

Starch in Food Book
Author : Malin Sjöö,Lars Nilsson
Publisher : Woodhead Publishing
Release : 2017-11-25
ISBN : 0081008961
Language : En, Es, Fr & De

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Book Description :

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed 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. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Functional Starch and Applications in Food

Functional Starch and Applications in Food Book
Author : Zhengyu Jin
Publisher : Springer
Release : 2018-09-19
ISBN : 9811310777
Language : En, Es, Fr & De

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Book Description :

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.

Applications of Modified Starches

Applications of Modified Starches Book
Author : Emmanuel Flores Huicochea,Rodolfo Rendon
Publisher : BoD – Books on Demand
Release : 2018-07-04
ISBN : 1789233720
Language : En, Es, Fr & De

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Book Description :

Starch is the main source of energy to humans, but starch today has other roles in food, packing and pharmaceutical industries like filler, emulsion stabilizer, coating, etc. The native form of starch has application limitations on broad range of temperature, pH and stability, among others, required on several industrial applications. The alternative way is modified starch to improve its properties and uses on several industrial fields. The book explores the use of physical and, chemical modifications and even the unusual modification using ionizing radiation on several sources of starch, the effect of them on the properties and application fields of modified starch.

Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications Book
Author : Milda E. Embuscado
Publisher : DEStech Publications, Inc
Release : 2014-01-03
ISBN : 1605950386
Language : En, Es, Fr & De

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Book Description :

How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Starches

Starches Book
Author : Andrea Bertolini
Publisher : CRC Press
Release : 2009-12-07
ISBN : 9781420080247
Language : En, Es, Fr & De

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Book Description :

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.

Food Biotechnology

Food Biotechnology Book
Author : Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin
Publisher : CRC Press
Release : 2005-10-11
ISBN : 1420027972
Language : En, Es, Fr & De

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Book Description :

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food

Food Carbohydrates

Food Carbohydrates Book
Author : Steve W. Cui
Publisher : CRC Press
Release : 2005-05-23
ISBN : 0203485289
Language : En, Es, Fr & De

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Book Description :

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1973
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Bibliography of Agriculture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Functional Foods and Biotechnology

Functional Foods and Biotechnology Book
Author : Kalidas Shetty,Gopinadhan Paliyath,Anthony Pometto,Robert E. Levin
Publisher : CRC Press
Release : 2006-09-28
ISBN : 1420007726
Language : En, Es, Fr & De

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Book Description :

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent ye

Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology Book
Author : Jaspreet Singh,Lovedeep Kaur
Publisher : Academic Press
Release : 2009-07-22
ISBN : 9780080921914
Language : En, Es, Fr & De

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Book Description :

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. * Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications * Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use *Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

Starch Based Materials in Food Packaging

Starch Based Materials in Food Packaging Book
Author : Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez
Publisher : Academic Press
Release : 2017-06-14
ISBN : 0128122579
Language : En, Es, Fr & De

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Book Description :

Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use. Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites) Discusses the potential applications of starch materials in different fields, especially in food packaging Includes chapters on active and intelligent food packages

Food Polysaccharides and Their Applications

Food Polysaccharides and Their Applications Book
Author : Alistair M. Stephen,Glyn O. Phillips
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1420015168
Language : En, Es, Fr & De

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Book Description :

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry. What’s New in the Second Edition: Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis Presents additional references that include those relating to IR and NMR spectrometric methods of analysis

Proceedings of the Conference of Food Engineering

Proceedings of the     Conference of Food Engineering Book
Author : Anonim
Publisher : Unknown
Release : 2001
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proceedings of the Conference of Food Engineering book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Agricultural Trade Highlights

Agricultural Trade Highlights Book
Author : Anonim
Publisher : Unknown
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Agricultural Trade Highlights book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starch

Starch Book
Author : T. Galliard
Publisher : John Wiley & Sons Incorporated
Release : 1987-04-15
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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.

The Chemistry of Foods Milk butter cheese cereal foods prepared starches etc

The Chemistry of Foods  Milk  butter  cheese  cereal foods  prepared starches  etc Book
Author : James Bell
Publisher : Unknown
Release : 1883
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Chemistry of Foods Milk butter cheese cereal foods prepared starches etc book written by James Bell, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Texture Modifying Agents

Texture Modifying Agents Book
Author : K. A. Harper,A. Hepworth
Publisher : Unknown
Release : 1985
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Texture Modifying Agents book written by K. A. Harper,A. Hepworth, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Technology

Food Technology Book
Author : Anonim
Publisher : Unknown
Release : 1960
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Technology book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.