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Index page for: Starch in Food: Structure, function and applications

Table of Contents Analysing and Modifying Starch Plant Starch Synthesis, J. PreissIntroduction: Localization and Function of Starch in PlantsStarch synthesis: Enzyme Reactions in Plants and Algae and Glycogen Synthesis in CyanobacteriaProperties of Plant Glucan Synthesizing Enzymes: ADP -glucose PyrophosphorylaseProperties of Plant Glucan Synthesizing Enzymes: Starch SynthaseProperties of Plant Glucan Synthesizing Enzymes: Branching EnzymesInitiation of Starch Synthesis Using a Glucosyl-proteinLocating Starch Synthesis in Plants: The PlastidIn Vivo Synthesis of AmylopectinRegulating Starch Synthesis in PlantsReferences Analyzing Starch Structure, E. BertoftIntroduction: Characterizing Structures of Starch GranulesFractionation of StarchAnalysis of AmyloseAnalysis of Amylopectin StructureAnalysis of Intermediate MaterialsAnalysis of Chemically Modified StarchesFuture TrendsSource of Further Information and AdviceReferences Starch Bioengineering, A. Blennow Introduction: The Importance of Starch Technologies for Genetic Modification and StarchProfilingImproving Starch Yield and StructurePhysical and Chemical Properties of Modified StarchesFunctionality and Uses of Modified Starches in Food ProcessingEnsuring Successful Modification of StarchFuture TrendsReferences Starch-acting Enzymes, D.P. Butler and P.A.M. Steeneken Introduction: The Importance of Enzymes Using Enzymes to Modify Starch Developing Starch-modifying Enzymes for FoodProcessing ApplicationsFuture TrendsReferencesUnderstanding Starch Structure and Functionality, A.M. DonaldIntroduction: Overview of Packing at Different Length ScalesThe Effect of Amylopectin Chain Architecture on PackingImproving Packing within Starch GranulesThe Gelatinisation ProcessFood Processing: Implications of Starch Granule StructureConclusions and Future TrendsSources of Further Information and AdviceReferences Measuring Starch in Food, M. Peris-Tortajada Introduction Sample Preparation Methods of Analyzing Starch in Food Determining Starch in Food: Recent Technological Developments Future Trends Sources of Further Information and Advice ReferencesSources of Starch The Functionality of Wheat Starch, H. CornellIntroduction: Manufacture of Wheat Starch for the Food IndustryGranular and Molecular Structure of Wheat StarchFunctionality of Wheat Starch: Granules, Films, and PastesRheological Properties of Starch Pastes and GelsImproving and Chemically Modifying Wheat Starch for Use in the Food IndustryWheat Starch SyrupsAnalysing Starch-based ProductsFuture TrendsSources of Further Information and AdviceReferences Developments in Potato Starches, W. Bergthaller IntroductionComponents and Rheological Properties of PotatoStarchTechniques for Producing Potato StarchImproving the Functionality of Potato StarchFuture TrendsReferencesThe Functionality of Rice Starch, J. Bao and C.J. Bergman Rice Flour as a 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 Advice ReferencesNew Corn Starches, P.J. White and A. Tziotis Introduction: The Use of Corn Starch on Food Processing Improving the Functionality of Corn Starch for Food Processing Applications: Natural Corn Endosperm MutantsChemically Modifying Corn Starches for Use in the Food IndustryGenetically Modifying Corn Starches for Use in the Food IndustrySources of Further Information and AdviceReferencesTropical Sources of Starch, S.N. Moorthy 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 Minor Root StarchesModifying Tropical Starches for Use in the Food IndustryFuture TrendsReferencesApplicationsStarch as an Ingredient: Manufacture and Applications, P. Murphy Introduction Manufacture Structure Modifications Technical Data Uses and Applications Regulatory Status: European Label Declarations Bibliography Utilizing Starches in Product Development, T. Luallen Introduction Components of Starch Characteristics of Natural and Modified Starches Methods of Starch Selection Factors Affecting Starch in Food ProductsUsing the Functional Properties of Starch to Enhance Food ProductsReferencesModified Starches and the Stability of Frozen Foods, H.D. Goff Introduction The Structure and Stability of Frozen Foods The Role of Modified Starch in Stabilizing Frozen FoodsFuture Trends Sources of Further Information and AdviceReferencesStarch-lipid Interactions and their Relevance in Food Products, A-C Eliasson and M. Wahlgren Introduction The Structure and Properties of the Starch-lipid ComplexAnalysis of Starch: Lipids and EmulsifiersThe Effect of Lipids on Starch BehaviorEnzymatic Degradation of Amylase and Aroma BindingFuture TrendsReferences Starch-based Microencapsulation, P. Forssel Introduction: Using Microencapsulation in Food ProcessingUsing Starch in Microencapsulation: Starch Hydrolysates, Derivatives, Polymers, and GranulesStarch-based Shell Matrices for Food IngredientsFuture TrendsReferencesStarch and Health Developing Starch-based Functional Foods, V. Lang Introduction: The Glycaemic Index (GI) Characteristics and Properties of Starch and Starchy FoodsLow GI Diets and their Associated Health Benefits.Case Study: Low GI, High Slowly Digestible Starch Plain Biscuits, the EDP (long lasting energy) Range Developed by Danone VitapoleFuture TrendsSources of Further Information and AdviceAcknowledgementsReferencesStarch, Physical and Mental Performance, F. Brouns and L. Dye IntroductionPhysical Performance: Energy Requirements, Delivery, and AvailabilityMental Performance: The Effects of GlucoseMental Performance: The Effects of CHO and Glucose during the DayFuture TrendsReferencesDetecting Nutritional Starch Fractions, K. Englyst and H. Englyst IntroductionMethods of Determining RAG, SAG, and RS FractionsQuality Control and Trouble ShootingCarbohydrate Bioavailability Data for Selected FoodsConclusion and Future TrendsReferences Resistant starch, M. Champ Introduction Effects of Resistant Starch on the Digestive System Improving the Functional Effects of Resistant Starch Future Trends Sources of Further Information and Advice ReferencesClinical Applications of Slowly Available Starch, R.E. Wachters-Hagedoorn IntroductionStarch and the Prevention of Hypo-and Hyperglycaemia The Determinates of the Rate of Absorption of Starch Derived GlucoseTechniques for Monitoring Starch DigestionCurrent Applications of Slowly Available Starch and the Prevention of Hyper-and HypoglycaemiaFuture TrendsSources of Further Information and AdviceReferences