Handbook of Starch Science and TechnologyEdición 1

Fifteen years have passed since the last major treatise on starch was published. Since then, knowledge of the molecular and macromolecular structures of starch; exploration of new sources of commercial starch; modification of the properties of starches via chemical, enzymic, genetic, and physical means; and investigations into potential uses of new products have proliferated. The Handbook of Starch Science and Technology explores new developments in starch science and technologies to achieve new paradigms in the development of natural glucose polymers. New developments of starches with enhanced nutritional and health benefits and specialized starch derivatives are discussed in terms of novel applications for the design of functional products and recent developments for structuring starch that have not been covered in the previous literature. Further, it discusses the uses of starch in the manufacture of starch inclusion complexes and nanoparticles and as a key component in carrier delivery applications.

Features:

• Explores the genetics and physiology of starch biosynthesis
• Covers the source, isolation, structure, and properties of starches
• Identifies the structure and behavior of typical components in starch – amylose, amylopectin, and phytoglycogen
• Includes specific information on the modification and application of starch derivatives
• Presents current and emerging trends for starch science and technology

This timely guide is for scientists and technologists working in the fields of agriculture, biotechnology, food, pharmaceuticals, chemical engineering, nutrition, and human health.