Starch in Food 3rd Edition

Starch in Food, 3rd Edition by Lars Nilsson is the definitive, modern reference for anyone working with starches in the food chain — from formulation scientists and process engineers to culinary developers and advanced students. This revised edition combines rigorous food science with practical industry insight, explaining how starch structure, functionality and modification influence texture, stability and nutritional profile across breads, sauces, dairy, confections and ready meals.

You’ll find clear, up-to-date coverage of native and modified starches, enzyme interactions, gelatinization and retrogradation, measurement techniques, and the latest processing strategies that optimize yield, mouthfeel and shelf life. Real-world examples demonstrate problem-solving in manufacturing settings, while comparative discussions help you choose the best starch system for a given application.

Practical yet scholarly, this edition translates complex polymer and rheology concepts into actionable guidance for product development, quality control and regulatory compliance. It also addresses contemporary priorities — clean labels, reduced sugar/fat formulations and fiber enrichment — making it indispensable for food technologists across Europe, North America and Asia.

If you need an authoritative, accessible resource that bridges laboratory science and commercial practice, Starch in Food, 3rd Edition is an essential addition to your professional library. Enhance your formulations, speed development cycles and improve product performance — order your copy today and bring world-class starch expertise to your next project.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.