Starch and Starchy Food Products: Improving Human Health

ISBN-13: 9780367543433 / Angielski / Twarda / 2022 / 352 str.

Luis Arturo Bello-Perez; Jose Alvarez-Ramirez; Sushil Dhital

Opis

The book reviews of existing research on various aspects of starch, including physicochemical, nutritional and functional properties, as well as on various applications in addition to foods. Particular emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.

Spis treści

Starch. Starch Isolation. Starch Modification to Change its Digestibility. Use of Nutraceutical Starch. Microbiota and Resistant Starch. Starchy Flours. Starchy Flours Modification to Change Their Digestibility. Use of Modified Starchy Flours. Starchy Foods. Starchy Foods with Low Carbohydrate Digestibility.