TY  - BOOK
AU  - Sui,Zhongquan
AU  - Kong,Xiangli
ED  - SpringerLink (Online service)
TI  - Physical Modifications of Starch
SN  - 9789811307256
AV  - QH345 
U1  - 572 23
PY  - 2018///
CY  - Singapore
PB  - Springer Singapore, Imprint: Springer
KW  - Biochemistry
KW  - Food-Biotechnology
KW  - Biophysics
KW  - Biological physics
KW  - Biochemistry, general
KW  - Food Science
KW  - Biological and Medical Physics, Biophysics
N1  - 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
N2  - 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
UR  - http://148.231.10.114:2048/login?url=https://doi.org/10.1007/978-981-13-0725-6
ER  -