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Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is

Starch --- Food --- Composition --- Starch. --- Food industry and trade.

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Industrial economics --- Foreign trade policy --- Sugar trade. --- Sugarcane industry. --- Beet sugar industry. --- Plant and Crop Sciences. Crops --- Sugar and Starch Crops --- Sugar and Starch Crops.

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Chemistry --- Starch --- Amidon --- Periodicals --- Périodiques --- Industrie --- 63 --- 641 --- 664 --- Agriculture and related sciences and techniques. Forestry. Farming. Wildlife exploitation --- Food. Cooking. Dishes --- Production and preservation of solid foodstuffs --- General and Others --- Organic Chemistry --- 664 Production and preservation of solid foodstuffs --- 63 Agriculture and related sciences and techniques. Forestry. Farming. Wildlife exploitation --- 63 Landbouw, veeteelt en verwante wetenschappen en technieken. Bosbouw. Landbouw. Exploitatie van dieren in het wild. --- Landbouw, veeteelt en verwante wetenschappen en technieken. Bosbouw. Landbouw. Exploitatie van dieren in het wild.

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Physiology of nutrition. Metabolism --- dieet --- voedingsleer --- metabolische ziekten --- voeding --- voedingshygiëne --- darmziekten --- Intestine, Large --- Nutritional Physiological Phenomena --- Metabolism --- Intestin --- intestines --- Absorption digestive --- Digestive absorption --- Maladie de l'appareil digestif --- Digestive system diseases --- Trouble digestif --- Digestive disorders --- Physiologie humaine --- Human physiology --- Physiologie de la nutrition --- Nutrition physiology --- Nutrition humaine --- human nutrition --- Digestion --- Dietary Proteins --- Dietary Carbohydrates --- Starch --- Gastrointestinal Transit --- 612.3 --- #abib:almm --- fysiologie --- metabolisme --- spijsverteringsstelsel --- 579.67 --- 612.36 --- biologie --- colitis ulcerosa* --- darmcarcinoom --- darmflora --- dieetleer --- fermentatie --- geneeskunde --- microbiologie --- microbiële vertering --- obstipatie --- pathologie --- vertering --- voedingsmiddelenmicrobiologie --- 616.3 --- Carbohydraten --- Colitis (toxisch megacolon) --- Colon (dikke darm) --- Constipatie --- Dieet --- Proteinen --- Spijsverteringsstelsel (gastrointestinaal stelsel) --- Stofwisseling (metabolisme) --- Vetten --- 628.4 --- colitis --- constipatie --- darmcarcinoom (darmkanker) --- dikke darm (colon) --- voedingshygiëne (voedingsgewoonten) --- physiology. --- metabolism. --- Alimentation. Eating. Digestion. Nutrition --- Voedingsmicrobiologie --- Spijsverteringsorganen: fysiologie --- Darmziekten en voeding --- Agrotechnology and Food Sciences. Human Nutrition --- Human Nutrition and Health --- Human Nutrition and Health. --- 612.3 Alimentation. Eating. Digestion. Nutrition --- physiology --- metabolism --- H (waterstof) --- vetzuren --- interne ziekten --- spijsvertering --- spijsverteringsorganen --- Interne geneeskunde --- interne geneeskunde