Starch from Cereals and Pseudocereals

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 millets
• Includes practical guidance and tips for professionals in the food industry on extracting starch, modifying it, and utilizing it in various food products
• Presents the latest research findings, innovations, and emerging trends in starch science
• Covers a wide range of applications of starch in food products, including bakery goods, gluten-free foods, packaging, extruded snacks, and emulsion systems
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