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Author: Emmanuel Flores Huicochea
Publisher: BoD – Books on Demand
ISBN: 1789233720
Category : Science
Languages : en
Pages : 80
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Book Description
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.
Author: Emmanuel Flores Huicochea
Publisher: BoD – Books on Demand
ISBN: 1789233720
Category : Science
Languages : en
Pages : 80
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Book Description
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.
Author: Otto B. Wurzburg
Publisher: Springer
ISBN:
Category : Science
Languages : en
Pages : 294
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Book Description
This book is a comprehensive examination of various types of mod-ified starches and their industrial applications, with an emphasis on their chemical and physical properties. Numerous photographs, il-lustrations, graphs, chemical formulas and equations further detail this informative text, which is intended for researchers and practi-tioners in the wet and dry milling industries, as well as the paper, food, textile, adhesive, and other industries utilizing starches.
Author:
Publisher: BoD – Books on Demand
ISBN: 1838801154
Category : Science
Languages : en
Pages : 166
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Book Description
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.
Author: Maria Teresa Pedrosa Silva Clerici
Publisher: Academic Press
ISBN: 0128134348
Category : Technology & Engineering
Languages : en
Pages : 444
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Book Description
Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. - Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food - Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits - Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment
Author: A-C Eliasson
Publisher: Elsevier
ISBN: 1855739097
Category : Technology & Engineering
Languages : en
Pages : 622
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Book Description
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
Author: Andrea Bertolini
Publisher: CRC Press
ISBN: 1420080245
Category : Technology & Engineering
Languages : en
Pages : 284
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Book Description
Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Appl
Author: Zhongquan Sui
Publisher: Springer Nature
ISBN: 9819953901
Category : Science
Languages : en
Pages : 289
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Book Description
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.
Author: Lars Nilsson
Publisher: Elsevier
ISBN: 0323961037
Category : Technology & Engineering
Languages : en
Pages : 574
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Book Description
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
Author: Inamuddin
Publisher: John Wiley & Sons
ISBN: 111971138X
Category : Technology & Engineering
Languages : en
Pages : 786
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Book Description
In diesem Werk werden Polysaccharide unter sämtlichen Aspekten betrachtet, von den Grundkonzepten bis zur kommerziellen Vermarktung. Thema der einzelnen Kapitel sind die verschiedenen Arten von Quellen, die Klassifikation, Eigenschaften, Charakterisierung, Verarbeitung, Rheologie und Herstellung von Materialien auf Grundlage von Polysacchariden sowie von Polysaccharid-Gemischen und -Gelen. Anwendung finden Polysaccharide u. a. in der Kosmetik, der Lebensmittelwissenschaft, der Medikamentenverabreichung, der Biomedizin, der Biokraftstoffproduktion, der Schifffahrt, im Verpackungswesen, in der Chromatographie und der Umweltsanierung. Darüber hinaus vermittelt das Werk einen Überblick über die Herstellung von anorganischen und Kohlenstoff-Nanomaterialien aus Polysacchariden. Mit der Betrachtung industrieller Anwendungen schließt das Buch die Lücke zwischen der Forschungsarbeit im Labor und wirtschaftlich nutzbaren Anwendungen in entsprechenden Unternehmen.
Author: Anna Boczkowska
Publisher: BoD – Books on Demand
ISBN: 9535107399
Category : Science
Languages : en
Pages : 416
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Book Description
This book provides an extensive overview of current trends in the area of elastomers and their composites from the chapters contributed by internationally recognized specialists. The book deals with novel synthesis, modelling and experimental methods in elastomers. Contents include: new approach to crosslinking, liquid crystal elastomers, nanocomposites, smart elastomers, elastomers in microelectronics and microfluidics, elastomers in cement concrete and mortar, experimental testing and modelling. Each section demonstrates how enhancements in materials, processes and characterization techniques can improve performance in the field of engineering. The book provides a unique opportunity to discover the latest research on elastomer advances from laboratories around the world. This book addresses to industrial and academic researchers in the fields of physical, chemical, biological sciences and engineering.
