Physical Modifications of Starch
Physical Modifications of Starch [electronic resource] /
edited by Zhongquan Sui, Xiangli Kong.
- 1st ed. 2018.
- X, 174 p. 17 illus., 5 illus. in color. online resource.
Acceso multiusuario
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.
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.
9789811307256
Biochemistry.
Food-Biotechnology.
Biophysics.
Biological physics.
Biochemistry, general.
Food Science.
Biological and Medical Physics, Biophysics.
QH345 QD415-436
572
Acceso multiusuario
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.
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.
9789811307256
Biochemistry.
Food-Biotechnology.
Biophysics.
Biological physics.
Biochemistry, general.
Food Science.
Biological and Medical Physics, Biophysics.
QH345 QD415-436
572
