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Full 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.
Contents
Analysing and Modifying StarchPlant Starch Synthesis, J. PreissIntroduction: Localization and Function of Starch in PlantsStarch synthesis: Enzyme Reactions in Plants and Algae and Glycogen Synthesis in CyanobacteriaProperties of Plant Glucan Synthesizing Enzymes: ADP -glucose PyrophosphorylaseProperties of Plant Glucan Synthesizing Enzymes: Starch SynthaseProperties of Plant Glucan Synthesizing Enzymes: Branching EnzymesInitiation of Starch Synthesis Using a Glucosyl-proteinLocating Starch Synthesis in Plants: The PlastidIn Vivo Synthesis of AmylopectinRegulating Starch Synthesis in PlantsReferences Analyzing Starch Structure, E. BertoftIntroduction: Characterizing Structures of Starch GranulesFractionation of StarchAnalysis of AmyloseAnalysis of Amylopectin StructureAnalysis of Intermediate MaterialsAnalysis of Chemically Modified StarchesFuture TrendsSource of Further Information and AdviceReferencesStarch Bioengineering, A. BlennowIntroduction: The Importance of StarchTechnologies for Genetic Modification and StarchProfilingImproving Starch Yield and StructurePhysical and Chemical Properties of Modified StarchesFunctionality and Uses of Modified Starches in Food ProcessingEnsuring Successful Modification of StarchFuture TrendsReferencesStarch-acting Enzymes, D.P. Butler and P.A.M. SteenekenIntroduction: The Importance of EnzymesUsing Enzymes to Modify StarchDeveloping Starch-modifying Enzymes for FoodProcessing ApplicationsFuture TrendsReferencesUnderstanding Starch Structure and Functionality, A.M. DonaldIntroduction: Overview of Packing at Different Length ScalesThe Effect of Amylopectin Chain Architecture on PackingImproving Packing within Starch GranulesThe Gelatinisation ProcessFood Processing: Implications of Starch Granule StructureConclusions and Future TrendsSources of Further Information and AdviceReferencesMeasuring Starch in Food, M. Peris-TortajadaIntroductionSample PreparationMethods of Analyzing Starch in FoodDetermining Starch in Food: Recent TechnologicalDevelopmentsFuture TrendsSources of Further Information and AdviceReferencesSources of StarchThe Functionality of Wheat Starch, H. CornellIntroduction: Manufacture of Wheat Starch for the Food IndustryGranular and Molecular Structure of Wheat StarchFunctionality of Wheat Starch: Granules, Films, and PastesRheological Properties of Starch Pastes and GelsImproving and Chemically Modifying Wheat Starch for Use in the Food IndustryWheat Starch SyrupsAnalysing Starch-based ProductsFuture TrendsSources of Further Information and AdviceReferencesDevelopments in Potato Starches, W. BergthallerIntroductionComponents and Rheological Properties of PotatoStarchTechniques for Producing Potato StarchImproving the Functionality of Potato StarchFuture TrendsReferencesThe Functionality of Rice Starch, J. Bao and C.J. Bergman Rice Flour as a Food IngredientConstituents of Rice StarchStructure and Functionality of Rice StarchGelatinization and the Structure of Rice StarchRetrogradation and Other Properties of Rice StarchImproving Rice Starch Functionality for Food Processing ApplicationsFuture TrendsSources of Further Information and AdviceReferencesNew Corn Starches, P.J. White and A. TziotisIntroduction: The Use of Corn Starch on Food Processing Improving the Functionality of Corn Starch for Food Processing Applications: Natural Corn Endosperm MutantsChemically Modifying Corn Starches for Use in the Food IndustryGenetically Modifying Corn Starches for Use in the Food IndustrySources of Further Information and AdviceReferencesTropical Sources of Starch, S.N. MoorthyIntroduction: Tropical Sources of StarchCharacteristics and Properties of Cassava StarchCharacteristics and Properties of Sweet Potato StarchCharacteristics and Properties of Yam and Aroid StarchesCharacteristics and Properties of Minor Root StarchesModifying "Tropical" Starches for Use in the Food IndustryFuture TrendsReferencesApplicationsStarch as an Ingredient: Manufacture and Applications, P. MurphyIntroductionManufactureStructureModificationsTechnical DataUses and ApplicationsRegulatory Status: European Label DeclarationsBibliographyUtilizing Starches in Product Development, T. LuallenIntroductionComponents of StarchCharacteristics of Natural and Modified StarchesMethods of Starch SelectionFactors Affecting Starch in Food ProductsUsing the Functional Properties of Starch to Enhance Food ProductsReferencesModified Starches and the Stability of Frozen Foods, H.D. GoffIntroductionThe Structure and Stability of Frozen FoodsThe Role of Modified Starch in Stabilizing Frozen FoodsFuture Trends Sources of Further Information and AdviceReferencesStarch-lipid Interactions and their Relevance in Food Products, A-C Eliasson and M. WahlgrenIntroductionThe Structure and Properties of the Starch-lipid ComplexAnalysis of Starch: Lipids and EmulsifiersThe Effect of Lipids on Starch BehaviorEnzymatic Degradation of Amylase and Aroma BindingFuture TrendsReferencesStarch-based Microencapsulation, P. ForsselIntroduction: Using Microencapsulation in Food ProcessingUsing Starch in Microencapsulation: Starch Hydrolysates, Derivatives, Polymers, and GranulesStarch-based Shell Matrices for Food IngredientsFuture TrendsReferencesStarch and HealthDeveloping Starch-based Functional Foods, V. LangIntroduction: The Glycaemic Index (GI)Characteristics and Properties of Starch and Starchy FoodsLow 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 VitapoleFuture TrendsSources of Further Information and AdviceAcknowledgementsReferencesStarch, Physical and Mental Performance, F. Brouns and L. DyeIntroductionPhysical Performance: Energy Requirements, Delivery, and AvailabilityMental Performance: The Effects of GlucoseMental Performance: The Effects of CHO and Glucose during the DayFuture TrendsReferencesDetecting Nutritional Starch Fractions, K. Englyst and H. EnglystIntroductionMethods of Determining RAG, SAG, and RS FractionsQuality Control and Trouble ShootingCarbohydrate Bioavailability Data for Selected FoodsConclusion and Future TrendsReferencesResistant starch, M. ChampIntroduction Effects of Resistant Starch on the Digestive SystemImproving the Functional Effects of Resistant StarchFuture TrendsSources of Further Information and AdviceReferencesClinical Applications of Slowly Available Starch, R.E. Wachters-HagedoornIntroductionStarch and the Prevention of Hypo-and Hyperglycaemia The Determinates of the Rate of Absorption of Starch Derived GlucoseTechniques for Monitoring Starch DigestionCurrent Applications of Slowly Available Starch and the Prevention of Hyper-and HypoglycaemiaFuture TrendsSources of Further Information and AdviceReferences
