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Starches for Food Application: Chemical, Technological and Health Properties

by Maria Teresa Pedrosa Silva Clerici

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A technical overview of starch from biosynthesis to food use

$238.34 USD
$238.34 USD $238.34 USD

Paperback New English

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AlbakiReads Editorial

A technical overview of starch from biosynthesis to food use

Edited by Maria Teresa Pedrosa Silva Clerici, this volume brings together starch chemistry, processing technology, and nutritional considerations in a food-science framework. It connects biosynthesis and molecular structure with the ways starch behaves during processing and in nutritional contexts, while also addressing environmental factors. Coverage extends from methods for identifying and evaluating starches to production approaches, emerging starch sources, and modified starches designed for food applications. The book also examines the relationship between starch, nutrition, and health, making it a broad reference on an ingredient whose function spans formulation, processing, and dietary research.

Good fit for readers who enjoy

  • Food science and food technology students
  • Researchers studying starch chemistry, processing, or nutrition
  • Product-development professionals working with starch-based ingredients

Themes

Starch chemistry and biosynthesisFood processing and formulationStarch characterization methodsModified and alternative starchesNutrition and health

Based on publisher information and book metadata.

Book overview

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.

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