Starch

2009-04-06
 |  Technology & Engineering
Starch

Author: James N. BeMiller

Publisher: Academic Press

ISBN: 008092655X

Category: Technology & Engineering

Page: 894

View: 236

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The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging application trends for starch

Starch

2007
 |  Science
Starch

Author: Vladimir P. Yuryev

Publisher: Nova Publishers

ISBN: 1600212271

Category: Science

Page: 315

View: 779

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This book contains selected conference presentations which cover theoretical and applicative aspects of starch chemistry and technology. Among chapters presenting results of the research in particular laboratories, there are also reviews on the present state of knowledge on structure starch granules, their biosynthesis, effect of starch structure upon its functional properties, chemical modifications of starch.

Chemical Properties of Starch

2020-03-11
 |  Science
Chemical Properties of Starch

Author:

Publisher: BoD – Books on Demand

ISBN: 9781838801151

Category: Science

Page: 166

View: 771

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This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Starch

2022-06-28
 |  Technology & Engineering
Starch

Author:

Publisher: BoD – Books on Demand

ISBN: 9781839698903

Category: Technology & Engineering

Page: 202

View: 521

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Starch - Evolution and Recent Advances is about the historical, scientific, and technological journey of starch so far, taking into account its traditional roles, uses, and applications as well as the most recent advances in the study of this unique polymer. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise in research and development, teaching, and quality control and public health. Chapters address such topics as the history, evolution, and health benefits of starch, advances in starch and starch product technology, the application of starch and starch-based polymeric materials in nanotechnology and environmental remediation, and much more.

Starch and Starchy Food Products

2022-09-20
 |  Technology & Engineering
Starch and Starchy Food Products

Author: Luis A. Bello-Pérez

Publisher: CRC Press

ISBN: 9781000636291

Category: Technology & Engineering

Page: 350

View: 140

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Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Starch in Food

2004-08-01
 |  Technology & Engineering
Starch in Food

Author: A-C Eliasson

Publisher: Elsevier

ISBN: 9781855739093

Category: Technology & Engineering

Page: 624

View: 509

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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 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. 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

2018-09-19
 |  Technology & Engineering
Functional Starch and Applications in Food

Author: Zhengyu Jin

Publisher: Springer

ISBN: 9789811310775

Category: Technology & Engineering

Page: 226

View: 324

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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.

Dietary Fiber in Health and Disease

2012-12-06
 |  Technology & Engineering
Dietary Fiber in Health and Disease

Author: David Kritchevsky

Publisher: Springer Science & Business Media

ISBN: 9781461559672

Category: Technology & Engineering

Page: 325

View: 313

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This volume carries the proceedings of the Vahouny Fiber Symposium, which took place in Washington DC, in March of 1996. George V. Vahouny pioneered this conference, which was conceived as a means of exchanging information on the latest advances in fiber research. The conference was renamed in George Vahouny's honor after his untimely death. In this volume we have included the reminiscences of Prof. A.R.P. Walker, one of the pioneers in the field, and discussion of the epidemiological findings relating dietary fiber to heart disease, cancer, and gastrointestinal disease. As the overall definition of fiber has broadened we have included for discussion other aspects of carbohydrate chem istry and metabolism. Complex carbohydrates were the subject of a full session and resis tant starch and the role(s) of oligosaccharides were discussed later in the meeting. Another area of fiber metabolism that is beginning to burgeon is that of the short chain fatty acids, and this too was the subject of presentations and discussion. In addition, the more familiar topics in dietary fiber were updated. Workshops devoted to specific areas of fiber research have now become a mainstay of these meetings, and they were repeated successfully. Due to restraints on spending, the attendance at this meeting was somewhat smaller than usual but the discussion was lively and pertinent. We are deeply grateful to our sponsors and contributors for their continuing interest in dietary fiber research, and for their generous support of this symposium.

Nutrition: A Health Promotion Approach Third Edition

2007-12-28
 |  Medical
Nutrition: A Health Promotion Approach Third Edition

Author: Geoffrey P. Webb

Publisher: CRC Press

ISBN: 9780340938829

Category: Medical

Page: 607

View: 542

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The third edition of this highly regarded introductory textbook continues to cover all aspects of nutrition, including nutritional epidemiology, social aspects of nutrition, the science of food as a source of energy and essential nutrients, and the microbiological safety of food and food processing. Its focus is on nutrition in industrialized nations where nutritional deficiencies in the traditional sense are less of an issue, but the roles of diet in causing or preventing chronic disease and maintaining good 'life-long' health and well-being are gaining ever-increasing attention. The importance of good health promotion is therefore a guiding principle throughout the book, supported by a section devoted to health promotion theory. Nutrition - a health promotion approach is the book of choice for first year nutrition students looking for a readable but comprehensive introduction to the field, dieticians undertaking the nutrition components of their course, and other students undertaking nutrition modules as part of a broader scientific or professional course such as food science or catering.

Ingredients in Meat Products

2009-02-21
 |  Technology & Engineering
Ingredients in Meat Products

Author: Rodrigo Tarté

Publisher: Springer Science & Business Media

ISBN: 0387713271

Category: Technology & Engineering

Page: 419

View: 373

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There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Global Production and Consumption of Fast Food and Instant Concentrates

2022-01-07
 |  Business & Economics
Global Production and Consumption of Fast Food and Instant Concentrates

Author: Simakova, Inna Vladimirovna

Publisher: IGI Global

ISBN: 9781799881995

Category: Business & Economics

Page: 253

View: 111

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Globalization and industrialization have caused serious changes to the food and services markets, which have led to an increase in the consumption of fast food in the daily diet. Annually, the number of fast-food restaurants increases and volumes of the industrial production of fast-food products grow. The systematic consumption of fast food has many risks, such as developing alimentary diseases and serious chronic illnesses. This increasing consumption is a critical problem as younger generations are primary consumers of fast food. Global Production and Consumption of Fast Food and Instant Concentrates compares healthy and fast foods, considers an ecological-hygienic assessment of the impact of fast food on the body in observations of people and in experiments in vivo, and discusses key questions of the interrelation of food and health. Covering topics such as nutrition and food culture, it is ideal for food industry professionals, scientists, medical professionals, researchers, academicians, practitioners, instructors, and students.