Starch
Structure, Properties, and Modifications for Food Applications
- 408 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Starch
Structure, Properties, and Modifications for Food Applications
About this book
Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. " Starch: Structure, Properties, and Modifications for Food Applications " explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.
Key Features:
· This book will cover the functional characteristics of conventional and non-conventional starches.
· It covers the different methods of starch modification, including physical, chemical, and enzymatic methods.
· The latest information on the properties of modified starch is from different sources.
· This book will explore the current and emerging application trends of modified starches.
With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.
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Information
Table of contents
- Cover
- Half Title
- Title
- Copyright
- Contents
- Preface
- About the Editors
- List of Contributors
- 1 Starch: Properties and Functionality
- 2 Heat Moisture Treatment
- 3 Microwave Treatment
- 4 Pre-Gelatinized Starch
- 5 High Hydrostatic Pressure on Starch Modification: Process Conditions, Equipment Settings, and Characteristics of Modified Starches
- 6 Ultrasound Treatment
- 7 Pulsed Electric Fields
- 8 Ionizing Radiation
- 9 Nonthermal Plasma
- 10 Milling
- 11 Acid Hydrolysis
- 12 Acetylation/Esterification of Starch
- 13 Oxidation of Starch
- 14 Starch Grafting
- 15 Enzymatic Modifications: Properties and Applications
- Index