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Physical modifications of starch

Kong, Xiangli.

Physical modifications of starch

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Physical modifications of starchedited by Zhongquan Sui, Xiangli Kong.
其他作者:	Sui, Zhongquan.
出版者:	Singapore :Springer Singapore :2018.
面頁冊數:	x, 174 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Starch.
電子資源:	https://doi.org/10.1007/978-981-13-0725-6
ISBN:	9789811307256$q(electronic bk.)

Physical modifications of starch
Physical modifications of starch[electronic resource] /edited by Zhongquan Sui, Xiangli Kong. - Singapore :Springer Singapore :2018. - x, 174 p. :ill., digital ;24 cm.

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.

ISBN: 9789811307256$q(electronic bk.)

Standard No.: 10.1007/978-981-13-0725-6doiSubjects--Topical Terms:

301928
Starch.

LC Class. No.: TP415 / .P497 2018

Dewey Class. No.: 664.2

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245 0 0 $a Physical modifications of starch $h [electronic resource] / $c edited by Zhongquan Sui, Xiangli Kong.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2018.
300 $a x, 174 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Starch. $3 301928
650 1 4 $a Biochemistry, general. $3 273649
650 2 4 $a Food Science. $3 274110
650 2 4 $a Biological and Medical Physics, Biophysics. $3 759746
700 1 $a Sui, Zhongquan. $3 822929
700 1 $a Kong, Xiangli. $3 822930
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856 4 0 $u https://doi.org/10.1007/978-981-13-0725-6
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