Native and Modified Starches for Food Applications, a new release in the Applications of Starches in Food and Packaging series, offers a comprehensive introduction to the many varieties and sources of starches, highlighting their unique functional characteristics and roles throughout the food industry. The book serves as a valuable guide for professionals and researchers, supporting informed choices in recipe development, manufacturing processes, and the creation of cutting-edge, sustainable, and gluten-free products. By detailing important processes such as starch gelatinization and texture modification, it provides readers with essential knowledge to innovate and adapt in a rapidly evolving food landscape.

Beyond foundational concepts, this volume emphasizes the sustainable use of starches and discusses emerging trends and future opportunities in starch research. The book also addresses industry demands for natural and functional ingredients, making it an indispensable resource for those seeking a current and thorough understanding of starch utilization in food applications. Its forward-looking perspective ensures readers are well-prepared to meet the challenges and innovations shaping the future of food science.

• Covers sustainability practices and their applications in the food industry
• Brings detailed exploration of starch functionality for product formulation
• Includes practical strategies for incorporating starches into innovative and sustainable food products