Starch: Progress in Food Applications
This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baking, and texturing properties. In recent years, starches have been used to develop new structures...
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| Tác giả khác: | |
| Định dạng: | Điện tử eBook |
| Ngôn ngữ: | Tiếng Anh |
| Được phát hành: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
|
| Phiên bản: | 1st ed. 2025. |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://doi.org/10.1007/978-3-031-98732-8 |
| Các nhãn: |
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| 250 | |a 1st ed. 2025. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2025. | |
| 300 | |a 1 online resource (XVI, 232 p. 33 illus.). |b 31 illus. in color. | ||
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| 505 | 0 | |a Starch Architecture -- Starch in Aerogels -- Starch Stabilizng Bioactive Compounds -- Starch Stabilizing Proteins -- Starch-based Food Ingredients with Low Glycemic Index -- Starch Structuration and Digestibility -- Starch in 3D Food Printing -- Enzymatic Modification of Starch -- Starch in Plant-based Foods -- Clean Label Starches. | |
| 520 | |a This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baking, and texturing properties. In recent years, starches have been used to develop new structures with potential food applications such as pickering emulsions, aerogels and oleogels. In addition, new food ingredients have been developed by stabilizing starches with phenolic compounds, proteins and flavors. Similarly, recent studies have suggested the use of modified starches as ingredients to manufacture low glycemic and fat-replace ingredients in food formulation. Finally, starch properties are fundamental for its application in 3D food printing and plant-based foods. Starch: Progress in Food Applications brings together recent advances in the food application of starches, featuring chapters addressing pickering emulsions, aerogels and oleogels, phenolic compounds, stabilizing proteins and starch stabilizing flavors. Further chapters delve into low-glycemic index starch foods, starch-based fat replacers, starch in 3D food printing, starch-based plant foods and starches in 3D printing. | ||
| 532 | 8 | |a Accessibility summary: This PDF has been created in accordance with the PDF/UA-1 standard to enhance accessibility, including screen reader support, described non-text content (images, graphs), bookmarks for easy navigation, keyboard-friendly links and forms and searchable, selectable text. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. Please note that a more accessible version of this eBook is available as ePub. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Food security. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Chemistry. |
| 650 | 2 | 4 | |a Food Engineering. |
| 650 | 2 | 4 | |a Food Security. |
| 700 | 1 | |a Ayala Valencia, Germán. |e editor. |0 (orcid)0000-0001-9824-4510 |1 https://orcid.org/0000-0001-9824-4510 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
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| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||
| 950 | |a Focus Bundle Agriculture, Ecology and Veterinary Science (SpringerNature-85405) | ||