Fifteen years have passed since the last major treatise on starch was published. Since then, knowledge of the molecular and macromolecular structures of starch have increased and exploration of new sources of commercial starch, modification of the properties of starches by via chemical, enzymic, genetic, and physical means and investigations into potential uses of new products has proliferated.  The Handbook of Starch Science and Technology   explores new developments on starch science and technologies to achieve new paradigms of the development of natural glucose polymer. New developments of starches with enhanced nutritional and health benefits and specialized starch derivatives are discussed in terms of novel applications for the design of functional products and recent development for structuring starch that have not been covered in the previous literature. Further it discusses the uses of starch in the manufacture of starch inclusion complexes and nanoparticles and as a key component in carrier delivery applications.
 
Features:
·         Explores the genetic and physiology of starch biosynthesis.   
·         Covers the source, isolation, structure and properties of starches.  
·         Identifies structure and behavior of typical components in starch – amylose, amylopectin and phytoglycogen.   
·         Includes specific information on modification and application of starch derivatives.  
·         Presents current and emerging trends for starch science and technology.   
This timely guide is for scientists and technologists working in the fields of food science, food ingredients, starch processing, and human health.