Starch in Food: Structure, Function and Applications

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Lars Nilsson (Professor, Department of Food Technology, Division of Food and PharmaLund University, Sweden)

Starch in Food

Structure, Function and Applications

Lars Nilsson (Professor, Department of Food Technology, Division of Food and PharmaLund University, Sweden)

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Paperback

Forthcoming
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English

Woodhead Publishing
31 May 2024

Food & beverage technology

"Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering ""hot"" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.

Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods."

Edited by: Lars Nilsson (Professor Department of Food Technology Division of Food and PharmaLund University Sweden)
Imprint: Woodhead Publishing
Country of Publication: United States
Edition: 3rd edition
Dimensions: Height: 276mm, Width: 216mm,
ISBN: 9780323961028
ISBN 10: 0323961029
Pages: 572
Publication Date: 31 May 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Forthcoming

Lars Nilsson is a Full Professor in Formulation Technology at the Department of Food Technology, Division of Food and Pharma, Lund University, Sweden. He has a PhD in Food technology and has worked in industry on the formulation and stability of foams and emulsions for applications in food and pharma. His current and previous research involves both fundamental and applied aspects of formulation and stability of colloidal dispersions, rheology, adsorption at interfaces of surfactants, biopolymers and proteins, lipid nanoparticles, stability of therapeutic proteins etc. He has extensive international collaboration both with academia and industry and has published 110 scientific articles and book chapters as well as one edited book.