Autor/Autorin: Anggriawan Riyan
The Author is currently a faculty member of Food Business Technology at Prasetiya Mulya University, Indonesia. He obtained his PhD in the field of Agricultural Sciences from Georg-August-Universität Göttingen Germany in 2018. His research mostly related to food science and technology. He works also in the area of molecular docking and networking.
Many studies on the properties of starch and flour have been widely carried out by researchers over the past two decades. Information about the characters obtained is very useful in the application to determine suitable food products based on these characteristics. The application of starch in food processing will result in the final processed product which is influenced by the physicochemical properties of starch. This can be seen for example in the making of bread, non-wheat noodles, and thickening of food products, each of which requires starch with a certain character. To be able to meet the needs of starch in food processing, information about the physicochemical characteristics of starch is required. This book discusses in detail the various characteristics of starch and their characterization techniques. It does not only discuss the characters related to food processing, but also bio-functional starch as a prebiotic and its evaluation methods. It is expected that readers will better understand the importance of characterizing the properties of each type of starch to illustrate its potential use in various food products.
Über den Autor
O autor é atualmente membro do corpo docente de Tecnologia de Negócios Alimentares (Escola de STEM Aplicada) na Universidade Prasetiya Mulya, Indonésia. Obteve o seu doutoramento no domínio das Ciências Agrárias na Georg-August-Universität Göttingen, Alemanha, em 2018. Realizou vários estágios de formação e investigação em instituições de investigação de craveira mundial.
Klappentext
Many studies on the properties of starch and flour have been widely carried out by researchers over the past two decades. Information about the characters obtained is very useful in the application to determine suitable food products based on these characteristics. The application of starch in food processing will result in the final processed product which is influenced by the physicochemical properties of starch. This can be seen for example in the making of bread, non-wheat noodles, and thickening of food products, each of which requires starch with a certain character. To be able to meet the needs of starch in food processing, information about the physicochemical characteristics of starch is required. This book discusses in detail the various characteristics of starch and their characterization techniques. It does not only discuss the characters related to food processing, but also bio-functional starch as a prebiotic and its evaluation methods. It is expected that readers will better understand the importance of characterizing the properties of each type of starch to illustrate its potential use in various food products.
