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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 Nature Singapore :2023.
面頁冊數:	vi, 291 p. :illustrations, digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Starch.
電子資源:	https://doi.org/10.1007/978-981-99-5390-5
ISBN:	9789819953905$q(electronic bk.)

Physical modifications of starch
Physical modifications of starch[electronic resource] /edited by Zhongquan Sui, Xiangli Kong. - Second edition. - Singapore :Springer Nature Singapore :2023. - vi, 291 p. :illustrations, digital ;24 cm.

Molecular 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.

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. 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.

ISBN: 9789819953905$q(electronic bk.)

Standard No.: 10.1007/978-981-99-5390-5doiSubjects--Topical Terms:

301928
Starch.

LC Class. No.: TP415

Dewey Class. No.: 664.2

Physical modifications of starch
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245 0 0 $a Physical modifications of starch $h [electronic resource] / $c edited by Zhongquan Sui, Xiangli Kong.
250 $a Second edition.
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2023.
300 $a vi, 291 p. : $b illustrations, digital ; $c 24 cm.
505 0 $a Molecular 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 $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. 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.
650 0 $a Starch. $3 301928
650 1 4 $a Biochemistry. $3 188609
650 2 4 $a Food Science. $3 274110
650 2 4 $a Biophysics. $3 188608
700 1 $a Sui, Zhongquan. $3 822929
700 1 $a Kong, Xiangli. $3 822930
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773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-99-5390-5
950 $a Biomedical and Life Sciences (SpringerNature-11642)