Part 1: Analysing and modifying starch 1. Plant starch synthesis 2.
Analysing starch structure 3. Understanding starch structure and
functionality 4. Starch bioengineering 5. Starch-acting
enzymes 6. Chemical modification of starch 7. Physical
modification of starch 8. Measuring starch in food
Part 2: Sources of starch 9. Corn starch 10. Wheat starch 11.
Potato starch 12. Rice starch 13. Tuber starches 14. The
functionality of pseudocereal starches
Part 3: Applications 15. Starch as an ingredient: manufacture and
applications 16. Utilizing starches in product development
17. Modified starches and the stability of frozen foods 18. Starch
in baked products 19. Starch in brewing applications 20. Starch
interactions with other components (lipids, proteins, etc) 21.
Starch-based microencapsulation 22. Starch as emulsifier 23. Starch
nano-particles 24. Starch based films
Part 4: Starch and health 25. Detecting nutritional starch
fractions 26. Analysing starch digestion 27. Development of foods
high in slowly digestible and resistant starch 28. Starch: Physical
and mental performance, and potential health problems
Reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food
Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta. Lars Nilsson is a professor in formulation technology Department of Process and Life Science Engineering at the Lund University, Sweden. He holds a PhD in food technology and specializes in areas such as surface and colloid chemistry, biopolymers, biopolymer characterization, protein formulation, emulsions, and foams, as well as field-flow fractionation. Nilsson has a strong publication history focusing on starch and its properties, particularly in the field of food.
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