Starch and Starchy Food Products: Improving Human Health [Paperback]

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.

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.

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.

Key Features

• Analyzes the state of the art of the scientific and technological problems associated with starch
• Describes various applications of starch in foods
• Provides a broad view on the field of starch and starchy foods

Luis A. Bello-Perez, Ph.D, is a Distinguished Professor at the Department of Technological Development, Center for Development of Biotic Products at National Polytechnic Institute. He supervises research of graduate students and visiting scholars and work cllã