Physical Modifications of Starch
Physical Modifications of Starch

Author: Zhongquan Sui

Publisher: Springer

Published: 2018-09-19

Total Pages: 178

ISBN-13: 9811307253

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This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.

Chemical Properties of Starch
Chemical Properties of Starch

Author:

Publisher: BoD – Books on Demand

Published: 2020-03-11

Total Pages: 166

ISBN-13: 1838801154

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This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Starch: Chemistry and Technology
Starch: Chemistry and Technology

Author: Roy L. Whistler

Publisher: Academic Press

Published: 2012-12-02

Total Pages: 743

ISBN-13: 0323139507

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Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

Physical Modifications of Starch
Physical Modifications of Starch

Author: Zhongquan Sui

Publisher: Springer Nature

Published: 2023-12-29

Total Pages: 289

ISBN-13: 9819953901

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This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. In the second edition, chapters are updated according to the recent research progress. Three new chapters are added including pulsed electric fields, dry heating and physical treatments that produce chemical changes. Chapter one is rewrote into three individual chapters including Molecular Structure of Starch, Granular Structure of Starch and Physicochemical Properties of Starch, aiming to help the readers better understand the structure of starch. This book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. It provides valuable information for researchers and product developers to work on starch.

Polysaccharides
Polysaccharides

Author: Inamuddin

Publisher: John Wiley & Sons

Published: 2021-06-29

Total Pages: 786

ISBN-13: 111971138X

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This book provides the whole spectrum of polysaccharides from basic concepts to commercial market applications. Chapters cover various types of sources, classification, properties, characterization, processing, rheology and fabrication of polysaccharide-based materials and their composites and gels. The applications of polysaccharides include in cosmetics, food science, drug delivery, biomedicine, biofuel production, marine, packaging, chromatography and environmental remediation. It also reviews the fabrication of inorganic and carbon nanomaterials from polysaccharides. The book incorporates industrial applications and will fill the gap between the exploration works in the laboratory and viable applications in related ventures.

Applications of Modified Starches
Applications of Modified Starches

Author: Emmanuel Flores Huicochea

Publisher: BoD – Books on Demand

Published: 2018-07-04

Total Pages: 80

ISBN-13: 1789233720

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Starch is the main source of energy to humans, but starch today has other roles in food, packing and pharmaceutical industries like filler, emulsion stabilizer, coating, etc. The native form of starch has application limitations on broad range of temperature, pH and stability, among others, required on several industrial applications. The alternative way is modified starch to improve its properties and uses on several industrial fields. The book explores the use of physical and, chemical modifications and even the unusual modification using ionizing radiation on several sources of starch, the effect of them on the properties and application fields of modified starch.

Starch in Food
Starch in Food

Author: Lars Nilsson

Publisher: Elsevier

Published: 2024-05-15

Total Pages: 574

ISBN-13: 0323961037

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Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. - Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications - Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods - Offers insight into how starch-related formulation challenges can be addressed

Progress in Food Preservation
Progress in Food Preservation

Author: Rajeev Bhat

Publisher: John Wiley & Sons

Published: 2012-03-05

Total Pages: 661

ISBN-13: 0470655852

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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Food Carbohydrates
Food Carbohydrates

Author: Steve W. Cui

Publisher: CRC Press

Published: 2005-05-23

Total Pages: 431

ISBN-13: 0203485289

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Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr

Starch in Food
Starch in Food

Author: A-C Eliasson

Publisher: Elsevier

Published: 2004-08-01

Total Pages: 622

ISBN-13: 1855739097

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Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. - Reviews starch structure and functionality - Extensive coverage of the growing range of starch ingredients - Examines how starch ingredients are used to improve the nutritional and sensory quality of food