Starch and Starchy Food Products

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 recently has been increasing, due to interest in the economical 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