Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications

, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts.

Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications.

As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.

Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.