Starch in Food

Part 1 Analysing and modifying starch: Plant starch synthesis Analysing starch structure Starch bioengineering Starch-acting enzymes Understanding starch structure and functionality Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch Developments in potato starches The functionality of rice starch New corn starches Tropical sources of starch. Part 3 Applications: Starch as an ingredient: manufacture and applications Utilising starches in product development Modified starches and the stability of frozen foods Starch-lipid interactions and their relevance in food products Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch Starch, physical and mental performance Detecting nutritional starch fractions Resistant starch Analysing starch digestion.