Physical Modifications of Starch / edited by Zhongquan Sui, Xiangli Kong.

Format:

Book

Contributor:

Sui, Zhongquan, editor.

Kong, Xiangli, editor.

SpringerLink (Online service)

Language:

English

Subjects (All):

Biochemistry.

Food science.

Biochemistry, general.

Food Science.

Biological and Medical Physics, Biophysics.

Local Subjects:

Biochemistry, general.

Food Science.

Biological and Medical Physics, Biophysics.

Physical Description:

1 online resource (X, 174 pages) : 17 illustrations, 5 illustrations in color

Contained In:

Springer eBooks

Place of Publication:

Singapore : Springer Singapore : Imprint: Springer, 2018.

System Details:

text file PDF

Summary:

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.

Contents:

Chapter 1. Structure and Physicochemical Properties of Starch

Chapter 2. Heat-Moisture Treatment of Starch

Chapter 3. Annealing

Chapter 4. Pre-gelatinized Modification of Starch

Chapter 5. Gamma Irradiation of Starch

Chapter 6. Microwave Treatment

Chapter 7. Ultra High Pressure Treatment

Chapter 8. Ultrasonic Treatment

Chapter 9. Milling Processing of Starch.

Other Format:

Printed edition:

ISBN:

9789811307256

Access Restriction:

Restricted for use by site license.