Starch

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: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.

Pick up that bread! This doctor-approved method lets you keep the carbs and lose the pounds! “The Starch Solution is one of the most important books ever written on healthy eating.”—John P. Mackey, co-CEO and director of Whole Foods Market, Inc. Fear of the almighty carb has taken over the diet industry for the past few decades—from Atkins to Dukan—even the mere mention of a starch-heavy food is enough to trigger an avalanche of shame and longing. But the truth is, carbs are not the enemy! Bestselling author John A. McDougall and his kitchen-savvy wife, Mary, prove that a starch-rich diet can actually help you attain your weight loss goals, prevent a variety of ills, and even cure common diseases. By fueling your body primarily with carbohydrates rather than proteins and fats, you will feel satisfied, boost energy, and look and feel your best. Based on the latest scientific research, this easy-to-follow plan teaches you what to eat and what to avoid, how to make healthy swaps for your favorite foods, and smart choices when dining out. Including a 7-Day Sure-Start Plan, helpful weekly menu planner, and nearly 100 delicious, affordable recipes, The Starch Solution is a groundbreaking program that will help you shed pounds, improve your health, save money, and change your life.

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed 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. Part Three looks at starch as an ingredient and how it is used in the food industry, with 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 analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch 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

The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions (temperature, water content, pressure) during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve further study because they are not yetentirely understood. With this purpose in mind, scientists from different countries continue to discuss the problems of starch science.

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