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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.
Analysing and Modifying Starch Plant Starch Synthesis, J. Preiss Introduction: Localization and Function of Starch in Plants Starch synthesis: Enzyme Reactions in Plants and Algae and Glycogen Synthesis in Cyanobacteria Properties of Plant Glucan Synthesizing Enzymes: ADP -glucose Pyrophosphorylase Properties of Plant Glucan Synthesizing Enzymes: Starch Synthase Properties of Plant Glucan Synthesizing Enzymes: Branching Enzymes Initiation of Starch Synthesis Using a Glucosyl-protein Locating Starch Synthesis in Plants: The Plastid In Vivo Synthesis of Amylopectin Regulating Starch Synthesis in Plants References Analyzing Starch Structure, E. Bertoft Introduction: Characterizing Structures of Starch Granules Fractionation of Starch Analysis of Amylose Analysis of Amylopectin Structure Analysis of Intermediate Materials Analysis of Chemically Modified Starches Future Trends Source of Further Information and Advice References Starch Bioengineering, A. Blennow Introduction: The Importance of Starch Technologies for Genetic Modification and Starch Profiling Improving Starch Yield and Structure Physical and Chemical Properties of Modified Starches Functionality and Uses of Modified Starches in Food Processing Ensuring Successful Modification of Starch Future Trends References Starch-acting Enzymes, D.P. Butler and P.A.M. Steeneken Introduction: The Importance of Enzymes Using Enzymes to Modify Starch Developing Starch-modifying Enzymes for Food Processing Applications Future Trends References Understanding Starch Structure and Functionality, A.M. Donald Introduction: Overview of Packing at Different Length Scales The Effect of Amylopectin Chain Architecture on Packing Improving Packing within Starch Granules The Gelatinisation Process Food Processing: Implications of Starch Granule Structure Conclusions and Future Trends Sources of Further Information and Advice References Measuring Starch in Food, M. Peris-Tortajada Introduction Sample Preparation Methods of Analyzing Starch in Food Determining Starch in Food: Recent Technological Developments Future Trends Sources of Further Information and Advice References Sources of Starch The Functionality of Wheat Starch, H. Cornell Introduction: Manufacture of Wheat Starch for the Food Industry Granular and Molecular Structure of Wheat Starch Functionality of Wheat Starch: Granules, Films, and Pastes Rheological Properties of Starch Pastes and Gels Improving and Chemically Modifying Wheat Starch for Use in the Food Industry Wheat Starch Syrups Analysing Starch-based Products Future Trends Sources of Further Information and Advice References Developments in Potato Starches, W. Bergthaller Introduction Components and Rheological Properties of Potato Starch Techniques for Producing Potato Starch Improving the Functionality of Potato Starch Future Trends References The Functionality of Rice Starch, J. Bao and C.J. Bergman Rice Flour as a Food Ingredient Constituents of Rice Starch Structure and Functionality of Rice Starch Gelatinization and the Structure of Rice Starch Retrogradation and Other Properties of Rice Starch Improving Rice Starch Functionality for Food Processing Applications Future Trends Sources of Further Information and Advice References New Corn Starches, P.J. White and A. Tziotis Introduction: The Use of Corn Starch on Food Processing Improving the Functionality of Corn Starch for Food Processing Applications: Natural Corn Endosperm Mutants Chemically Modifying Corn Starches for Use in the Food Industry Genetically Modifying Corn Starches for Use in the Food Industry Sources of Further Information and Advice References Tropical Sources of Starch, S.N. Moorthy Introduction: Tropical Sources of Starch Characteristics and Properties of Cassava Starch Characteristics and Properties of Sweet Potato Starch Characteristics and Properties of Yam and Aroid Starches Characteristics and Properties of Minor Root Starches Modifying "Tropical" Starches for Use in the Food Industry Future Trends References Applications Starch as an Ingredient: Manufacture and Applications, P. Murphy Introduction Manufacture Structure Modifications Technical Data Uses and Applications Regulatory Status: European Label Declarations Bibliography Utilizing Starches in Product Development, T. Luallen Introduction Components of Starch Characteristics of Natural and Modified Starches Methods of Starch Selection Factors Affecting Starch in Food Products Using the Functional Properties of Starch to Enhance Food Products References Modified Starches and the Stability of Frozen Foods, H.D. Goff Introduction The Structure and Stability of Frozen Foods The Role of Modified Starch in Stabilizing Frozen Foods Future Trends Sources of Further Information and Advice References Starch-lipid Interactions and their Relevance in Food Products, A-C Eliasson and M. Wahlgren Introduction The Structure and Properties of the Starch-lipid Complex Analysis of Starch: Lipids and Emulsifiers The Effect of Lipids on Starch Behavior Enzymatic Degradation of Amylase and Aroma Binding Future Trends References Starch-based Microencapsulation, P. Forssel Introduction: Using Microencapsulation in Food Processing Using Starch in Microencapsulation: Starch Hydrolysates, Derivatives, Polymers, and Granules Starch-based Shell Matrices for Food Ingredients Future Trends References Starch and Health Developing Starch-based Functional Foods, V. Lang Introduction: The Glycaemic Index (GI)
Characteristics and Properties of Starch and Starchy Foods Low GI Diets and their Associated Health Benefits.
Case Study: Low GI, High Slowly Digestible Starch Plain Biscuits, the EDP (long lasting energy) Range Developed by Danone Vitapole Future Trends Sources of Further Information and Advice Acknowledgements References Starch, Physical and Mental Performance, F. Brouns and L. Dye Introduction Physical Performance: Energy Requirements, Delivery, and Availability Mental Performance: The Effects of Glucose Mental Performance: The Effects of CHO and Glucose during the Day Future Trends References Detecting Nutritional Starch Fractions, K. Englyst and H. Englyst Introduction Methods of Determining RAG, SAG, and RS Fractions Quality Control and Trouble Shooting Carbohydrate Bioavailability Data for Selected Foods Conclusion and Future Trends References Resistant starch, M. Champ Introduction Effects of Resistant Starch on the Digestive System Improving the Functional Effects of Resistant Starch Future Trends Sources of Further Information and Advice References Clinical Applications of Slowly Available Starch, R.E. Wachters-Hagedoorn Introduction Starch and the Prevention of Hypo-and Hyperglycaemia The Determinates of the Rate of Absorption of Starch Derived Glucose Techniques for Monitoring Starch Digestion Current Applications of Slowly Available Starch and the Prevention of Hyper-and Hypoglycaemia Future Trends Sources of Further Information and Advice References