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This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baking, and texturing properties. In recent years, starches have been used to develop new structures with potential food applications such as pickering emulsions, aerogels and oleogels. In addition, new food ingredients have been developed by stabilizing starches with phenolic compounds, proteins and flavors. Similarly, recent studies have suggested the use of modified starches as ingredients to manufacture low glycemic and fat-replace ingredients in food formulation. Finally, starch properties are fundamental for its application in 3D food printing and plant-based foods.
Starch: Progress in Food Applications brings together recent advances in the food application of starches, featuring chapters addressing pickering emulsions, aerogels and oleogels, phenolic compounds, stabilizing proteins and starch stabilizing flavors. Further chapters delve into low-glycemic index starch foods, starch-based fat replacers, starch in 3D food printing, starch-based plant foods and starches in 3D printing.
Sommario
Starch Architecture.- Starch in Aerogels.- Starch Stabilizng Bioactive Compounds.- Starch Stabilizing Proteins.- Starch-based Food Ingredients with Low Glycemic Index.- Starch Structuration and Digestibility.- Starch in 3D Food Printing.- Enzymatic Modification of Starch.- Starch in Plant-based Foods.- Clean Label Starches.
Info autore
Germán Ayala Valencia received his Ph.D. in food engineering in 2017 from the University of São Paulo, Brazil. Dr. Valencia is a professor at the Department of Chemical and Food Engineering in the Federal University of Santa Catarina, Florianópolis, Brazil. Prof. Valencia was the guest editor of two special issues published by Starch - Stärke (11–12/2021 and 1–2/2024). Nowadays, Prof. Valencia is a Board Member of the Journal of Packaging Technology and Science and editor of the books Natural Additives in Foods and Starch Nanomaterials and Food Applications, both published by Springer Nature. Prof. Valencia mainly works in the food science and technology area with an emphasis on natural polymers, food packaging, natural pigments, nanotechnology, agro-industrial waste, and stabilization of bioactive compounds.
Riassunto
This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baking, and texturing properties. In recent years, starches have been used to develop new structures with potential food applications such as pickering emulsions, aerogels and oleogels. In addition, new food ingredients have been developed by stabilizing starches with phenolic compounds, proteins and flavors. Similarly, recent studies have suggested the use of modified starches as ingredients to manufacture low glycemic and fat-replace ingredients in food formulation. Finally, starch properties are fundamental for its application in 3D food printing and plant-based foods.
Starch: Progress in Food Applications brings together recent advances in the food application of starches, featuring chapters addressing pickering emulsions, aerogels and oleogels, phenolic compounds, stabilizing proteins and starch stabilizing flavors. Further chapters delve into low-glycemic index starch foods, starch-based fat replacers, starch in 3D food printing, starch-based plant foods and starches in 3D printing.
