Starches for Food Application, Silva Clerici, Maria Teresa

Starches For Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. The book introduces starches so researchers who are new to the field can understand basic principles, including starch identification and evaluation methods, and production of starches for food application. The book also covers new sources of starch, modified starches for food application, and the relation between starch and nutrition and health.

• Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch to the function and application of starch in food
• Offers a practical reference guide that compiles information on new sources of starch in food, starch application and modification and new starches for health benefits
• Brings scientific, technological, and nutritional knowledge of starch for food applications as a means of interaction with health and environment