Starch in Food

Ann-Charlotte Eliasson is Head of the Department of Food Technology, Engineering and Nutrition and Professor of Cereal Technology at the University of Lund, Sweden.

Part 1 Analysing and modifying starch: Plant starch synthesis; Analysing starch structure; Starch bioengineering; Starch-acting enzymes; Understanding starch structure and functionality; Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch; Developments in potato starches; The functionality of rice starch; New corn starches; Tropical sources of starch. Part 3 Applications: Starch as an ingredient: Manufacture and applications; Utilising starches in product development; Modified starches and the stability of frozen foods; Starch-lipid interactions and their relevance in food products; Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch; Starch, physical and mental performance; Detecting nutritional starch fractions; Resistant starch; Analysing starch digestion.