Elsevier Native and Modified Starches for Food Applications - Academic Press

Native and Modified Starches for Food Applications is a comprehensive volume in the Applications of Starches in Food and Packaging series that explores the diverse types and sources of starches used in food production. This resource covers the functional properties of starches, gelatinization processes, and texture modification techniques essential for food manufacturers and researchers. The book examines sustainable utilisation of starches across various culinary contexts and provides insights into future directions in starch research and applications. As the food industry increasingly seeks natural, functional ingredients to meet consumer demands, this detailed guide addresses the growing need for evidence-based knowledge on starch selection, processing, and application in food formulations and packaging solutions.