Front Cover -- STARCHES FOR FOOD APPLICATION -- STARCHES FOR FOOD APPLICATION: Chemical, Technological and Health Properties -- Copyright -- Dedication -- CONTENTS -- CONTRIBUTORS -- PREFACE -- 1 - Basic Principles: Composition and Properties of Starch -- 1.1 INTRODUCTION -- 1.2 OBTAINING STARCH -- 1.3 CHEMICAL COMPOSITION OF STARCH -- 1.4 PROPERTIES -- 1.4.1 Gelatinization and Retrogradation -- 1.4.2 Ability to Undergo Changes -- 1.5 CONCLUSION -- REFERENCES -- FURTHER READING -- 2 - Identification and Analysis of Starch -- 2.1 INTRODUCTION -- 2.2 IDENTIFICATION OF THE STARCH GRAIN -- 2.3 PHYSICOCHEMICAL CHARACTERIZATION -- 2.3.1 Separation of Amylose and Amylopectin -- 2.3.1.1 Amylose -- 2.3.1.2 Amylopectin -- 2.3.2 Intermediate and Phytoglycogen Material -- 2.4 MORPHOLOGICAL AND STRUCTURAL CHARACTERIZATION -- 2.4.1 Polarized Light Microscopy -- 2.4.2 Scanning Electron Microscopy -- 2.4.3 Confocal Laser Scanning Microscopy -- 2.4.4 Atomic Force Microscopy -- 2.4.5 Differential Scanning Calorimetry -- 2.4.6 Nuclear Magnetic Resonance -- 2.4.7 X-ray Diffraction -- 2.4.8 Fourier-Transform Infrared Spectroscopy -- 2.5 RHEOLOGICAL CHARACTERIZATION -- 2.5.1 Empirical Rheology -- 2.5.2 Syneresis -- 2.6 TECHNOLOGICAL CHARACTERIZATION -- 2.6.1 Swelling Power and Solubility -- 2.6.2 Freeze-Thaw Stability -- 2.6.3 Other Methodologies -- 2.7 NUTRITIONAL CHARACTERIZATION -- 2.8 BIODEGRADATION OF STARCH-BASED PACKAGES -- 2.9 FUTURE TRENDS -- 2.10 CONCLUSION -- REFERENCES -- FURTHER READING -- 3 - Cereal Starch Production for Food Applications -- 3.1 STARCH OVERVIEW -- 3.1.1 Starch Components -- 3.2 STARCH PRODUCTION AND MODIFICATION -- 3.2.1 Isolation Process -- 3.2.2 Starch Modification -- 3.3 PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES -- 3.3.1 Gelatinization -- 3.4 STARCH DIGESTIBILITY -- 3.5 FOOD APPLICATIONS -- 3.6 FINAL REMARKS -- REFERENCES.

FURTHER READING -- 4 - Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application -- 4.1 INTRODUCTION -- 4.2 COMMERCIAL STARCH WORLDWIDE -- 4.3 CROPS THAT STORE STARCH IN UNDERGROUND ORGANS -- 4.3.1 Plants Capable of Storing Starch in Underground Structures -- 4.3.2 What Differentiates the Starches Extracted From Underground Organs? -- 4.3.2.1 White Color Is a Distinctive Feature of Starches -- 4.3.2.2 The Crystallinity Pattern Is Also a Distinctive Feature of Starches -- 4.3.2.3 Shape and Size of Starch Granules as Indicative -- 4.3.2.4 Influence of Plant Genetics on the Starch Characteristics -- 4.3.2.5 Organic Phosphate Content in the Starch Structure -- 4.3.2.6 Technological Properties and Relations to Industrial Applications -- 4.3.2.6.1 Pasting Properties of the Starch Extracted from Underground Organs -- 4.3.2.7 Interactions of Starch with Other Ingredients Used in Food -- 4.3.3 Issues with Commercial-Scale Production -- 4.3.3.1 The Arrowroot Case (Maranta arundinacea L.) -- 4.3.4 Issues with Commercial-Scale Starch Extraction -- 4.4 HOW TO FIND INTERESTING STARCHES WITH POTENTIAL USES -- 4.5 THE STARCHES WITH THE MOST POTENTIAL: THEIR ADVANTAGES AND DISADVANTAGES -- 4.6 FINAL CONSIDERATIONS -- REFERENCES -- 5 - Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case -- 5.1 INTRODUCTION. WHY ARROWROOT STARCH? -- 5.2 THE GENETIC VARIATION OF THE BRAZILIAN ARROWROOT -- 5.3 BOTANICAL ASPECTS AND RHIZOME CHARACTERIZATION OF MARANTA ARUNDINACEA VARIETY COMUM -- 5.4 THE ARROWROOT STARCH -- 5.4.1 Composition of Rhizome and Arrowroot Starch -- 5.4.2 Size and Shape of Arrowroot Starch Granules According to the Literature -- 5.4.3 Pasting Properties of Arrowroot Starch -- 5.4.4 Technological Properties of Arrowroot Starch.

5.5 COMMERCIAL CULTIVATION OF ARROWROOT: WHAT WE HAVE AND WHAT WE NEED -- 5.5.1 Challenges to Scale Up Production -- 5.5.2 Evidence of the Differentiated Quality of the Starch of Arrowroot (Maranta arundinacea L.) -- 5.6 ARROWROOT EXTRACTION USING SMALL-SCALE EQUIPMENT -- 5.7 THE FUTURE: FINAL CONSIDERATIONS -- ACKNOWLEDGMENTS -- REFERENCES -- FURTHER READING -- 6 - Physical Modifications of Starch -- 6.1 INTRODUCTION -- 6.2 CONVENTIONAL GELATINIZATION PROCESSES -- 6.2.1 Conventional Cooking -- 6.2.2 Cooking With the Limitation of Water -- 6.3 MICROWAVE COOKING -- 6.4 HEAT-MOISTURE TREATMENT -- 6.5 COLD-WATER SWELLING -- 6.6 ANNEALING -- 6.7 HIGH HYDROSTATIC PRESSURE -- 6.8 MILLING -- 6.9 HIGH-SPEED SHEAR -- 6.10 ULTRASONIC MODIFICATION -- 6.11 COLD PLASMA -- 6.12 OTHER PHYSICAL MODIFICATION METHODS -- 6.12.1 Radio Frequency -- 6.12.2 Pulsed Electric Fields -- 6.12.3 Freeze-Thaw Process -- 6.12.4 (Sd(B-Ray and Electron Beam Irradiation -- 6.12.5 Combination of Physical Methods -- 6.12.6 Production of Starch Nanoparticles -- 6.13 FUTURE PERSPECTIVES -- REFERENCES -- 7 - Starches Modified by Nonconventional Techniques and Food Applications -- 7.1 INTRODUCTION -- 7.2 (Sd(B-IRRADIATION -- 7.3 ELECTRON BEAM -- 7.4 PLASMA -- 7.5 ULTRASONIC TREATMENT -- 7.6 MICROWAVE -- 7.7 CONCLUSIONS -- REFERENCES -- 8 - Physicochemical Properties, Modifications, and Applications of Resistant Starches -- 8.1 INTRODUCTION -- 8.2 DEFINITIONS AND TYPES OF RESISTANT STARCH -- 8.3 PRODUCTION AND MODIFICATION OF RESISTANT STARCH -- 8.4 PHYSIOLOGICAL EFFECTS OF RESISTANT STARCH -- 8.5 PHYSICOCHEMICAL PROPERTIES OF RESISTANT STARCH -- 8.6 FOOD APPLICATIONS OF RESISTANT STARCH -- 8.6.1 Cereal Products -- 8.6.1.1 Bread -- 8.6.1.2 Pasta and Snacks -- 8.6.1.3 Muffins and Cookies -- 8.6.2 Meat and Dairy Products -- 8.6.3 Starch-Based Edible Films and Coatings.

8.6.4 Prebiotics, Probiotics, and Microencapsulation -- 8.7 CONCLUSION -- REFERENCES -- 9 - Technological and Nutritional Applications of Starches in Gluten-Free Products -- 9.1 INTRODUCTION -- 9.2 GLUTEN-FREE BREADS -- 9.3 UNDERSTANDING THE ROLE OF STARCH IN GLUTEN-FREE PRODUCTS -- 9.3.1 Starch Properties Relevant to Gluten-Free Products -- 9.3.2 Modified Starches -- 9.3.3 Influence of Ingredients and Additives on Starch -- 9.4 RELATIONSHIP BETWEEN STARCH PROPERTIES AND GLUTEN-FREE PRODUCT PERFORMANCE -- ACKNOWLEDGMENTS -- REFERENCES -- 10 - Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging -- 10.1 GENERAL OVERVIEW -- 10.2 STARCH AS A SUSTAINABLE POLYMER -- 10.3 FILM-FORMING METHODS -- 10.3.1 Solution Casting (Wet Process) -- 10.3.2 Melt Processing (Dry Process) -- 10.4 PROPERTIES OF STARCH-BASED FILMS -- 10.5 STARCH-BASED COMPOSITES AND NANOCOMPOSITES -- 10.6 INCREASING THE SHELF LIFE OF FOODS -- 10.7 CONCLUSIONS AND FUTURE PERSPECTIVES -- ACKNOWLEDGMENTS -- REFERENCES -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- I -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- X -- Y -- Back Cover.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.