Starch-Based Materials: Principles and Applications explores new technologies and starch modifications to achieve new paradigms on the development of materials. It covers starches with enhanced nutritional and health benefits, discussing them in terms of novel applications for the design of gluten free products and in other recent developments in nutrition, many of which have not been covered in previous literature on the subject. The book also discusses the uses of starch in the manufacture of hydrogels and as a key component in controlled release applications.
Readers will find a great resource that promotes innovation in novel applications of starch in food, pharmaceutical products, and in medical and biomaterial areas. This book will be a valuable resource for scientists working in food ingredients, food product research and development, cereal science, human nutrition, and in other areas.
