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_2thema
082 0 4 _a572
_223
245 1 0 _aPhysical Modifications of Starch
_h[electronic resource] /
_cedited by Zhongquan Sui, Xiangli Kong.
250 _a2nd ed. 2023.
264 1 _aSingapore :
_bSpringer Nature Singapore :
_bImprint: Springer,
_c2023.
300 _aVI, 291 p. 1 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
500 _aAcceso multiusuario
505 0 _aMolecular Structure of Starch -- Granular Structure of Starch -- Physicochemical Properties of Starch -- Heat-Moisture Treatment of Starch -- Annealing -- Pre-gelatinized Modification of Starch -- Gamma Irradiation of Starch -- Microwave Treatment -- Ultrahigh Pressure Treatment -- Ultrasonic Treatment -- Milling Process of Starch -- Dry heating -- Pulsed electric fields -- Physical Treatments that Produce Chemical Changes.
520 _aThis 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.
541 _fUABC ;
_cPerpetuidad
650 0 _aBiochemistry.
650 0 _aFood science.
650 0 _aBiophysics.
650 1 4 _aBiochemistry.
650 2 4 _aFood Science.
650 2 4 _aBiophysics.
700 1 _aSui, Zhongquan.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aKong, Xiangli.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9789819953899
776 0 8 _iPrinted edition:
_z9789819953912
776 0 8 _iPrinted edition:
_z9789819953929
856 4 0 _zLibro electrónico
_uhttp://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-981-99-5390-5
912 _aZDB-2-SBL
912 _aZDB-2-SXB
942 _cLIBRO_ELEC
999 _c263393
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