Table of Contents
Table of Contents
Preface
Chapter 1. Origin, Structural and Functional Attributes of Amylose: An Overview
(Sabrina Moriom Elias, Tasnim Zuairia, Umme Habiba Mita and Ishrat Jahan, School of Life Sciences, Independent University, Dhaka, Bangladesh, and others)
Chapter 2. Traditional and Modern Methods of Amylose Isolation, Estimation, and Characterization
(R. Pandiselvama, K. Gomathyb, Anjineyulu Kothakotac, Fathima Zehlad and V.P. Mayookhae, Scientist, Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India, and others)
Chapter 3. High Amylose Cereals: Starch Structure, Biosynthesis, and Commercial Applications
(Geetika Ahuja1 and Sarita Jaiswal, Gel Craft Healthcare Private Limited, Sahibabad, Uttar Pradesh, India, and others)
Chapter 4. Influence of the Amylose Content in Processed Starch and Starchy Edible Materials
(Verónica Rocha-Villarreal, Elena I. Mancera-Andrade, Gabriela Montemayor-Mora, Ada M. Williams-González and Ramon Reyes-Trejo, School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey, Nuevo León, Mexico)
Chapter 5. Amylose Content and Structures Relate to Digestibility of Starch
(Fatemeh Habibi, Assistant Professor, Rice Research Institute of Iran, Agricultural Research, Education and Extension, Organization, Rasht, Iran)
Chapter 6. Amylose Inclusion Complexes
(Febby J. Polnaya, Department of Agricultural Product Technology, Faculty of Agriculture, Pattimura University, Ambon, Indonesia)
Chapter 7. Use of Amylose in Composite Materials
(Rosana Colussi, Barbara Bidusk and Dianini Hüttner Kringel, Center for Chemical, Pharmaceutical and Food Sciences, Universidade Federal de Pelotas, Pelotas, Brazil, and others)
Chapter 8. Amylose Nanoparticles: Preparation, Characterization, and Properties
(Reza Abdollahi and Farhad Akbari Afkhami, Department of Physical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran, and others)
Chapter 9. Application of Amylose and Amylose-Based Materials in Food, Medicine, Biological and Other Allied Fields
(LoveleenSharma, Sanjib Kr Paul, Himjyoti Dutta, Charanjiv Singh Saini and Kawaljit Singh Sandhu, Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India, and others)
About the Editors
Index
Reviews
“Amylose makes up one quarter of starch molecule, but plays a very important role in starch functionality in food, feed and industrial applications. There are several aspects of amylose biosynthesis and structure that need to be comprehended to completely utilize the diverse functional attributes of amylose in food and industrial applications. The book presents an extensive review of important aspects of amylose, structure biosynthesis and utilization, which will serve as an excellent resource for students, academics, industry researchers and application specialists interested in starch.” – <B>Ravindra N Chibbar, Ph.D., W.J. White Professor, Canada Research Chair (2003 – 2018), Crop Quality (Molecular Biology & Genetics), Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada</B>
Audience
The book has been designed to be used by the University professors, scientists, post graduate students and research scholars of food technology, post-harvest technology, and chemical technology as a ready reference. It can also serve as an important resource book for R&D departments of the starch industries.
Keywords
Starch, Amylose, Analysis, Application, Characterization
