Fifteen years have passed since the last major treatise on starch was published. Since then, knowledge of the molecular and macromolecular structures of starch; exploration of new sources of commercial starch; modification of the properties of starches via chemical, enzymic, genetic, and physical means; and investigations into potential uses of new products have proliferated. The Handbook of Starch Science and Technology explores new developments in starch science and technologies to achieve new paradigms in the development of natural glucose polymers. New developments of starches with enhanced nutritional and health benefits and specialized starch derivatives are discussed in terms of novel applications for the design of functional products and recent developments for structuring starch that have not been covered in the previous literature. Further, it discusses the uses of starch in the manufacture of starch inclusion complexes and nanoparticles and as a key component in carrier delivery applications.
Features:
Explores the genetics and physiology of starch biosynthesis
Covers the source, isolation, structure, and properties of starches
Identifies the structure and behavior of typical components in starch – amylose, amylopectin, and phytoglycogen
Includes specific information on the modification and application of starch derivatives
Presents current and emerging trends for starch science and technology
This timely guide is for scientists and technologists working in the fields of agriculture, biotechnology, food, pharmaceuticals, chemical engineering, nutrition, and human health.
Editors
Preface
List of Contributors
Chapter 01 An overview of starch Ming Miao
James N. BeMiller
Chapter 02 Biochemistry and molecular biology of starch synthesis
Ardha Apriyanto, Joerg Fettke
Chapter 03 Starch biosynthesis in cereal endosperms
Ian J. Tetlow, Victoria Butler
Chapter 04 Source of Starch
Andreas Blennow
Chapter 05 Methods for Starch Extraction
Les Copeland
Chapter 06 Amylose
Jovin Hasjim, Kai Wang, Francisco Vilaplana, and Robert G. Gilbert
Chapter 07 Amylopectin
Yasunori Nakamura
Chapter 08 Phytoglycogen
Carley Miki, John R. Dutcher
Chapter 09 Chemical and Physical Structures of Starch
Hongxin Jiang, Jay-lin Jane
Chapter 10 Functional Properties of Starch
Wenmeng Liu, David Julian McClements, Zhengyu Jin, and Long Chen
Chapter 11 Techniques for Measuring Starch
Yuanhui Chen, David Julian McClement, Hao Cheng, Zhengyu Jin, and Long Chen
Chapter 12 Modification of Starch
James N. BeMiller
Chapter 13 Starch Bioconversion Products
Yong Wang, Sang-Ho Yoo
Chapter 14 Starch Dextrins
Marie Sofie Møller, Birte Svensson
Chapter 15 Starch Inclusion Complexes
Yongfeng Ai
Chapter 16 Starch Plastification
Gregory M. Glenn, Randal L. Shogren, and Xing Jin
Chapter 17 Starch Blends and Composites
Marianne Ayumi Shirai, Juliano Zanela
Chapter 18 Starch Electrospun Fiber
Razia Rehman, Anjum Hamid Rather, Rumysa Saleem Khan, Muheeb Rafiq, Syed Naeim Raza, Touseef Amna, M Shamshi Hassan, Nisar A Khan, and Faheem A. Sheikh
Chapter 19 Starch Nanomaterials
Edith Agama-Acevedo, Luis A. Bello-Perez
Chapter 20 Digestibility and Glycaemic Features of Starches
Abayomi Ajala, Elif Turabi Yolacaner, Rosana Coluss, Lovedeep Kaur, Jaspreet Singh
Chapter 21 Clean Label Starch
Shinjae Park, Yong-Ro Kim
Chapter 22 Next Generation of Techniques for Structuring Starch
Ming Miao, James N. BeMiller
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