Starch: Progress in Food Applications
暫譯: 澱粉：食品應用的進展

Ayala Valencia, Germán

Starch: Progress in Food Applications
  • 出版商: Springer
  • 出版日期: 2025-09-27
  • 售價: $8,650
  • 貴賓價: 9.5 折 $8,218
  • 語言: 英文
  • 頁數: 232
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 3031987314
  • ISBN-13: 9783031987311

    • 海外代購書籍(需單獨結帳)

商品描述

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.

商品描述(中文翻譯)

這段文字對澱粉食品應用的最新進展進行了全面分析。傳統上，澱粉因其增稠、結合、凝膠、烘焙和質地特性而被廣泛應用於食品工業。近年來，澱粉被用來開發具有潛在食品應用的新結構，例如皮克林乳液（pickering emulsions）、氣凝膠（aerogels）和油凝膠（oleogels）。此外，通過用酚類化合物、蛋白質和香料穩定澱粉，開發了新的食品成分。同樣，最近的研究建議使用改性澱粉作為成分，以製造低升糖指數（low glycemic）和脂肪替代成分的食品配方。最後，澱粉的特性對於其在3D食品列印和植物性食品中的應用至關重要。

《澱粉：食品應用的進展》匯集了澱粉在食品應用方面的最新進展，包含了針對皮克林乳液、氣凝膠和油凝膠、酚類化合物、穩定蛋白質和澱粉穩定香料的章節。進一步的章節深入探討了低升糖指數澱粉食品、基於澱粉的脂肪替代品、澱粉在3D食品列印中的應用、基於澱粉的植物性食品以及澱粉在3D列印中的應用。

作者簡介

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.

作者簡介(中文翻譯)

赫爾曼·阿亞拉·巴倫西亞於2017年在巴西聖保羅大學獲得食品工程博士學位。巴倫西亞博士是巴西聖卡塔琳娜聯邦大學（Federal University of Santa Catarina）化學與食品工程系的教授。巴倫西亞教授曾擔任《Starch - Stärke》期刊的兩期特刊的客座編輯（2021年11-12月及2024年1-2月）。目前，巴倫西亞教授是《Journal of Packaging Technology and Science》的董事會成員，並擔任由Springer Nature出版的書籍《Natural Additives in Foods》和《Starch Nanomaterials and Food Applications》的編輯。巴倫西亞教授主要從事食品科學與技術領域的研究，重點關注天然聚合物、食品包裝、天然色素、納米技術、農業工業廢棄物及生物活性化合物的穩定化。

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