Table of Contents

Part 1: Analysing and modifying starch 1. Plant starch synthesis 2. Analysing starch structure 3. Understanding starch structure and functionality 4. Starch bioengineering 5. Starch-acting enzymes  6. Chemical modification of starch 7. Physical modification of starch 8. Measuring starch in food

Part 2: Sources of starch 9. Corn starch 10. Wheat starch 11. Potato starch 12. Rice starch 13. Tuber starches 14. The functionality of pseudocereal starches

Part 3: Applications 15. Starch as an ingredient: manufacture and applications  16. Utilizing starches in product development 17. Modified starches and the stability of frozen foods 18. Starch in baked products 19. Starch in brewing applications 20. Starch interactions with other components (lipids, proteins, etc) 21. Starch-based microencapsulation 22. Starch as emulsifier 23. Starch nano-particles 24. Starch based films

Part 4: Starch and health 25. Detecting nutritional starch fractions 26. Analysing starch digestion 27. Development of foods high in slowly digestible and resistant starch 28. Starch: Physical and mental performance, and potential health problems

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Reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food

About the Author

Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta. 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.