http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xvi, 605 pages) : illustrations.
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 1 illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part 2 examines the sources of starch, from wheat and potato to rice, corn and tropical sources. 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 4 covers starch as a functional food, including the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.
Cover -- Table of Contents -- Contributor contact details -- Part I Analysing and modifying starch -- 1 Plant starch synthesis -- 1.1 Introduction: localization and function of starch in plants -- 1.2 Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria -- 1.3 Properties of plant glucan synthesizing enzymes: ADP-glucose pyrophosphorylase -- 1.4 Properties of plant glucan synthesizing enzymes: starch synthase -- 1.5 Properties of plant glucan synthesizing enzymes: branching enzymes -- 1.6 Initiation of starch synthesis using a glucosyl-protein -- 1.7 Locating starch synthesis in plants: the plastid -- 1.8 In vivo synthesis of amylopectin -- 1.9 Regulating starch synthesis in plants -- 1.10 References -- 2 Analysing starch structure -- 2.1 Introduction: characterising structures of starch components -- 2.2 Fractionation of starch -- 2.3 Analysis of amylose -- 2.4 Analysis of amylopectin structure -- 2.5 Analysis of intermediate materials -- 2.6 Analysis of chemically modified starches -- 2.7 Future trends -- 2.8 Sources of further information and advice -- 2.9 References -- 3 Starch bioengineering -- 3.1 Introduction: the importance of starch -- 3.2 Technologies for genetic modification and starch profiling -- 3.3 Improving starch yield and structure -- 3.4 Physical and chemical properties of modified starches -- 3.5 Functionality and uses of modified starches in food processing -- 3.6 Ensuring successful modification of starch -- 3.7 Future trends -- 3.8 References -- 4 Starch-acting enzymes -- 4.1 Introduction: the importance of enzymes -- 4.2 Using enzymes to modify starch -- 4.3 Developing starch-modifying enzymes for food processing applications -- 4.4 Future trends -- 4.5 References -- 5 Understanding starch structure and functionality -- 5.1 Introduction: overview of packing at different lengthscales -- 5.2 The effect of amylopectin chain architecture on packing -- 5.3 Improving packing within starch granules -- 5.4 The gelatinisation process -- 5.5 Food processing: implications of starch granule structure -- 5.6 Conclusions and future trends -- 5.7 Sources of further information and advice -- 5.8 References -- 6 Measuring starch in food -- 6.1 Introduction -- 6.2 Sample preparation -- 6.3 Methods of analysing starch in food -- 6.4 Determining starch in food: recent technological developments -- 6.5 Future trends -- 6.6 Sources of further information and advice -- 6.7 References -- Part II Sources of starch -- 7 The functionality of wheat starch -- 7.1 Introduction: manufacture of wheat starch for the food industry -- 7.2 Granular and molecular structure of wheat starch -- 7.3 Functionality of wheat starch: granules, films and pastes -- 7.4 Rheological properties of starch pastes and gels -- 7.5 Improving and chemically modifying wheat starch for use in the food industry -- 7.6 Wheat starch syrups -- 7.7 Analysing starch-based products -- 7.8 Future trends -- 7.9 Sources of further information and advice -- 7.10 References -- 8 Developments in potato starches -- 8.1 Introduction -- 8.2 Components and rheological properties of potato starch -- 8.3 Techniques for producing potato starch -- ti.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.
Cambridge, England : Woodhead Pub. ; Boca Raton, FL : CRC Press, 2004
Woodhead Publishing in food science and technology