Starch in Food: Structure, Function and ApplicationsA-C Eliasson Elsevier, 1 aug 2004 - 624 pagina's 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 used in the food industry. There are 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 analysing starch digestion.Starch in food is a standard reference book for those working in the food industry.
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Starch in Food: Structure, Function and Applications Ann-Charlotte Eliasson Gedeeltelijke weergave - 2004 |
Veelvoorkomende woorden en zinsdelen
activity ADPGlc Ppase amino acid amylopectin amyloplast amylose amylose and amylopectin amylose content analysis blood glucose branching enzyme Carbohydr Res carbohydrate cassava cassava starch Cereal Cereal Chem cereal starches chain length chemical cognitive complex components concentration cooking corn starch cross-linking crystalline debranching decreased dextrins diabetes dietary fiber digestion effects Eliasson encapsulation endosperm Englyst enzymatic enzyme flour food products fraction functional gelatinisation temperature gelatinization gene genetic glycaemic index glycemic glycemic index glycogen high amylose HIZUKURIS hydrolysis hydroxypropylated hypoglycemia increased ingredients isoamylase lipids maize maize starches maltodextrins metabolism method modified starches molecules mutant native starch Nutr Nutrition performance phosphate phosphorylation physicochemical polysaccharides potato starch potato tuber PREISS protein reaction residues resistant starch retrogradation rice starch sample soluble stability StaÈrke starch content starch granules starch pastes starch synthase Starch/StaÈrke storage studies subunit sucrose sugar synthesis texture viscosity wheat starch