Starch from Cereals and Pseudocereals

Fundamental Techniques for Extraction, Modification, and Applications

Av Rosana Colussi, Barbara Biduski, Elessandra da Rosa Zavareze

3259 kr

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Beskrivning

Starch from Cereals to Pseudocereals delves into various extraction methods, offering detailed insights into the composition of grains and their interplay with applied extraction techniques. It emphasizes the significance of each stage within the extraction process, elucidating the pivotal role they play in achieving high-purity starches. Furthermore, it details processing protocols essential for maintaining quality and ensuring reproducibility. The chemical, physical, and technological characteristics of starches sourced from different cereals are explored in depth, along with their diverse applications across the food industry, providing valuable insights for both researchers and industry professionals alike.Key Features:Offers a thorough exploration of starch extraction, properties, modification, and applications from cereals, pseudocereals, and milletsIncludes practical guidance and tips for professionals in the food industry on extracting starch, modifying it, and utilizing it in various food productsPresents the latest research findings, innovations, and emerging trends in starch scienceCovers a wide range of applications of starch in food products, including bakery goods, gluten-free foods, packaging, extruded snacks, and emulsion systems

Produktinformation

Utgivningsdatum: 2027-02-24
Mått: 178 x 254 x undefined mm
Format: Inbunden
Språk: Engelska
Serie: Cereals
Antal sidor: 376
Förlag: Taylor & Francis Ltd
ISBN: 9781032934839

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Mer information

Professor Dr. Rosana ColussiProfessor Rosana Colussi has completed her Ph.D. at the Federal University of Pelotas, Brazil, with a period at Massey University, New Zealand, and a postdoctoral at the Federal University of Pelotas. Currently, she is an adjunct professor at the Federal University of Pelotas and coordinator of a Postgraduate course in Food Science at the same institution. She has experience in food science and technology, focusing on grains post-harvest operations, quality control, technological processes, bakery products and starch modification. She has published more than 50 papers in reputed journals, 16 book chapters, and more than 100 papers presented at conferences. She is a reviewer for more than 30 renowned journals and a member of the editorial board of the journals Grain Oil Science and Technology and Frontiers in Nutrition.Dr. Barbara BiduskiDr. Biduski was awarded the PhD degree in 2018 by the Federal University of Pelotas with a period as a hosted PhD researcher at University of Guelph, Canada. Currently, Dr Biduski is a Research Officer in the Department of Food Quality and Sensory Science at Teagasc Food Research Centre Ashtown, Ireland. Her research focuses on developing healthy bakery products by incorporating diverse ingredients while maintaining their rheological properties and overall quality. Bárbara's expertise extends to the extraction and modification of cereal starches, active packaging, encapsulation of active compounds, and the development of starch hydrogels. Dr Biduski’s work aims to bridge the gap between health, quality, and sensory delight in the world of bakery products. Her publication record includes over 50 high-impact peer-reviewed papers and regularly reviewing papers through peer-reviewed schemes for esteemed journals.Professor Dr. Elessandra da Rosa ZavarezeProfessor Elessandra da Rosa Zavareze has a Ph.D. in Food Science and Engineering. Currently, Dr. Zavareze is a Associate Professor at the Federal University of Pelotas (UFPel) and coordinator of the Postgraduate Program in Food Science and Technology at UFPel. Her research focuses on biopolymers mainly in the area of starches, modification of starches, as well as their application in hydrogels, cryogels, oleogels, and food packaging. She also has experience in the area of nanotechnology in food, using biopolymers and encapsulated bioactive compounds. She has authored over 150 high-impact peer-reviewed papers indexed in Web of Science, with an H-index of 44.

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