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Starch and Health

Nutrition, Metabolism and Medical Applications

  • 1st Edition - November 1, 2026
  • Latest edition
  • Editors: Monica Trif, Alexandru Rusu, Esra Capanoglu guven, Tuba Esatbeyoglu
  • Language: English

Starch and Health: Nutrition, Metabolism and Medical Applications, a volume in the Applications of Starches in Food and Packaging series, discusses the use of starch and its role… Read more

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Description

Starch and Health: Nutrition, Metabolism and Medical Applications, a volume in the Applications of Starches in Food and Packaging series, discusses the use of starch and its role in human health. The book provides detailed information on the glycemic index of various starches, the role of resistant starch in gut health, and practical starch usage in managing disorders such as diabetes and cardiovascular disease. Chapters deal with digestive metabolism of starch, different types of resistant starches and its health benefits, starch in gut, cardiovascular, and mental health, innovations in starch-based medical applications, and its implications in food allergies and intolerances.

This comprehensive approach ensures that the volume serves as both an informative guide and a practical tool for those in the field. By compiling the latest research findings, methodologies, and case studies, this book serves as a valuable resource for scientists, researchers, and industry professionals seeking to harness the potential of starch in human health.

Key features

  • Covers different types of starches, recent advances in starch modification, and its consequences for human health
  • Provides information on the glycemic index of various starches, the role of resistant starch in gut health, and practical starch uses in managing disorders such as diabetes and cardiovascular disease
  • Brings information on new starch applications, such as increasing dietary fiber content and producing prebiotic formulations

Readership

Researchers, Academics, Food scientists and technologists

Table of contents

1. Introduction to Starch in Human Health

2. Digestive Metabolism of Starch

3. Resistant Starch. Types and Health Benefits

4. Functional Foods and Starch

5. Starch and Gut Health

6. Starch in Medical Nutrition Therapy

7. Starch and Cardiovascular Health

8. Starch in Cognitive and Mental Health

9. Innovations in Starch-Based Medical Applications

10. Starch and Food Allergies/Intolerances

11. Starch and Special Populations Needs

12. Future Perspectives on Starch in Health

Product details

  • Edition: 1
  • Latest edition
  • Published: November 1, 2026
  • Language: English

About the editors

MT

Monica Trif

Monica Trif, Ph.D. is Senior Researcher at the Centre for innovative process engineering GmbH (Centiv GmbH, Germany), where she is Principal Investigator at Food Research Department. In the last 10 years involved in successful and fruitful international and national research projects. She serves as Section Topical Advisory Panel Member for 'Biocatalysis'–of Catalysts journal, Topic Editor in Frontiers in Nutrition, Frontiers in Sustainable Food Systems, and Frontiers in Food Science and Technology.
Affiliations and expertise
Senior Researcher, Centre for Innovative Process Engineering, Centiv GmbH, Germany

AR

Alexandru Rusu

Alexandru Rusu holds a Ph.D. degree, and currently, he is a Leader of Strategic Research and Head of Project Management at Biozoon Food Innovations GmbH, having extensive background in different areas of biotechnology and food research. He has a combined experience in academia and industry and a strong professional know–how in managing European collaborative RTD projects. He possesses a successful track record, both as a project participant and as a coordinator, in managing numerous European RTD projects that highlight innovations within a framework of health and nutrition. He is and has been a guest Editor of Journals special issues and research topics (e.g., Dietary Change Strategies for Sustainable Diets and their impact on human health, Vol. I and II), Topical Advisory Panel for section 'Biomass Catalysis,' and has published more than 90 international/national scientific papers and chapters and has authored/edited 3 books.
Affiliations and expertise
Biozoon Food Innovations GmbH, Germany

Eg

Esra Capanoglu guven

Esra Çapanoğlu Güven, a full professor at the Department of Food Engineering, and leading international food chemist, is known for her expertise in processing and food matrix effects on the content and bioavailability of bioactives. She has also made important contributions to investigating methods to improve the bioavailability of bioactive compounds, as well as waste valorization. She has published three books, 30 chapters and more than 300 international/national scientific papers. She was selected as a Highly Cited Researcher in 2019, 2022, and 2023 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 4 years (2020-2023). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. She has been selected as an Associate Member for the Turkish Academy of Sciences starting from 2023. She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Food Frontiers, Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others.

Affiliations and expertise
Istanbul Technical University (ITU), Department of Food Engineering, Turkey

TE

Tuba Esatbeyoglu

Tuba Esatbeyoglu, since 2023, Full Professor (W3) for Molecular Food Chemistry and Food Development, Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health. She published more than 150 international/national scientific papers and chapters and has authored/edited books. She is and has been a guest Editor of Journals special issues (e.g. Dietary change strategies for sustainable diets and their impact on human health, Vol. II), Editorial Board member of international Journals. She is a Member of the Scientific Advisory Board of the Research Circle of the Food Industry (FEI) for the term of office 2023-2025. Award of the Association for the Promotion of Food Chemistry in Braunschweig e.v. for outstanding academic achievements in the subject of food chemistry.
Affiliations and expertise
Gottfried Wilhelm Leibniz Universität Hannover, Germany