Eliasson A.-Ch. (Ed.) Starch in food. Structure, function and applications

CRC Press, Woodhead Publishing Limited, 2004. — 597 p.Analysing and modifying starch
Plant starch synthesis. J. Preiss, Michigan State University, USA
Introduction: localization and function of starch in plants
Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria
Properties of plant glucan synthesizing enzymes: ADP-glucose pyrophosphorylase
Properties of plant glucan synthesizing enzymes: starch synthase
Properties of plant glucan synthesizing enzymes: branching enzymes
Initiation of starch synthesis using a glucosyl-protein
Locating starch synthesis in plants: the plastid
In vivo synthesis of amylopectin
Regulating starch synthesis in plantsAnalysing starch structure. E. Bertoft, A Ê bo Akademi University, Finland
Introduction: characterising structures of starch components
Fractionation of starch
Analysis of amylose
Analysis of amylopectin structure
Analysis of intermediate materials
Analysis of chemically modified starches
Future trends
Sources of further information and adviceStarch bioengineering. A. Blennow, The Royal Agricultural and Veterinary University, Denmark
Introduction: the importance of starch
Technologies for genetic modification and starch profiling
Improving starch yield and structure
Physical and chemical properties of modified starches
Functionality and uses of modified starches in food processing
Ensuring successful modification of starch
Future trendsStarch-acting enzymes. D. P. Butler, Marc J. E C. van der Maarel and P. A. M. Steeneken, TNO Nutrition and Food Research Institute, The Netherlands
Introduction: the importance of enzymes
Using enzymes to modify starch
Developing starch-modifying enzymes for food processing applications
Future trendsUnderstanding starch structure and functionality. A. M. Donald, University of Cambridge, UK
Introduction: overview of packing at different lengthscales
The effect of amylopectin chain architecture on packing
Improving packing within starch granules
The gelatinisation process
Food processing: implications of starch granule structure
Conclusions and future trends
Sources of further information and adviceMeasuring starch in food. M Peris-Tortajada, Polytechnic University of Valencia, SpainSample preparation
Methods of analysing starch in food
Determining starch in food: recent technological developments
Future trends
Sources of further information and adviceSources of starch
The functionality of wheat starch. H. Cornell, RMIT University, Australia
Introduction: manufacture of wheat starch for the food industry
Granular and molecular structure of wheat starch
Functionality of wheat starch: granules, films and pastes
Rheological properties of starch pastes and gels
Improving and chemically modifying wheat starch for use in the food industry
Wheat starch syrups
Analysing starch-based products
Future trends
Sources of further information and adviceDevelopments in potato starches. W. Bergthaller, Federal Centre for Nutrition and Food, GermanyComponents and rheological properties of potato starch
Techniques for producing potato starch
Improving the functionality of potato starch for use in the food industry
Future trendsThe functionality of rice starch
J. Bao and C. J. Bergman, Texas A&M University, USARice flour and starch as food ingredient
Constituents of rice starch
Structure and functionality of rice starch
Gelatinization and the structure of rice starch
Retrogradation and other properties of rice starch
Improving rice starch functionality for food processing applications
Future trends
Sources of further information and adviceNew corn starches. P. J. White and A. Tziotis, Iowa State University, USA
Introduction: the use of corn starch in food processing
Improving the functionality of corn starch for food processing applications: natural corn endosperm mutants
Chemically modifying corn starches for use in the food industry
Genetically modifying corn starches for use in the food industry
Future trends
Sources of further information and adviceTropical sources of starch. S. N. Moorthy, Central Tuber Crops Research Institute, India
Introduction: tropical sources of starch
Characteristics and properties of cassava starch
Characteristics and properties of sweet potato starch
Characteristics and properties of yam and aroid starches
Characteristics and properties of other minor root starches
Modifying `tropical' starches for use in the food industry
Future trendsApplications
Starch as an ingredient: manufacture and applications. P. Taggart, National Starch and Chemical, UKManufacture
Structure
Modifications
Technical data
Uses and applications
Regulatory status: European label declarationsUtilizing starches in product development. T. Luallen, Cargill Inc., USAComponents of starch
Food applications for natural and modified starches
Methods of starch selection
Factors affecting starch in food products
Using the functional properties of starch to enhance food productsModified starches and the stability of frozen foods. H. D. Goff, University of Guelph, CanadaThe structure and stability of frozen foods
The role of modified starch in stabilizing frozen foods
Future trends
Sources of further information and adviceStarch-lipid interactions and their relevance in food products. A-C. Eliasson and M. Wahlgren, Lund University, SwedenThe structure and properties of the starch-lipid complex
Analysis of starch: lipids and emulsifiers
The effect of lipids on starch behaviour
Enzymatic degradation of amylose-lipid complexes
Future trendsStarch-based microencapsulation. P. Forssell, VTT Biotechnology, Finland
Introduction: using microencapsulation in food processing
Using starch in microencapsulation: starch hydrolysates, derivatives, polymers and granules
Starch-based shell matrices for food ingredients
Future trendsStarch and health
Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch. V. Lang, Danone Vitapole, FranceCharacteristics and properties of starch and starchy foods
Low G I diets and their associated health benefits
Case study: low glycaemic index, high slowly digestible starch plain biscuits, the EDPÕ (`Long-lasting energy') range developed by Danone, Vitapole
Future trends
Sources of further information and adviceStarch: physical and mental performance. F. Brouns, Cerestar Vilvoorde R & D Centre, Belgium and University of Maastricht, Netherlands and L. Dye, University of Leeds, EnglandPhysical performance: energy requirements, delivery and availability
Mental performance: the effects of glucose
Mental performance: the effects of CHO and glucose during the day
Future trendsDetecting nutritional starch fractions. K. Englyst and H. Englyst, Englyst Carbohydrates, UKMethods of determining RAG, SAG and RS fractions
Quality control and troubleshooting
Carbohydrate bioavailability data for selected foods
Conclusion and future trendsResistant starch. M. Champ, INRA-UFDNH/CRNH, FranceEffects of resistant starch on the digestive system
Improving the functional effects of resistant starch
Future trends
Sources of further information and adviceAnalyzing starch digestion. R. E. Wachters-Hagedoorn, M. G. Priebe and R. J. Vonk, University Hospital Groningen, The NetherlandsStarch and the prevention of hypo- and hyperglycemia
The determinants of the rate of absorption of starch-derived glucose
Techniques for monitoring starch digestion
Current applications of slowly available starch and the prevention of hyper- and hypoglycemia
Future trends
Sources of further information and advice