國立高雄大學圖資館 |

Starchadvances in modifications, technologies and applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Starchedited by Vijay Singh Sharanagat ... [et al.].
其他題名:	advances in modifications, technologies and applications /
其他作者:	Sharanagat, Vijay Singh.
出版者:	Cham :Springer International Publishing :2023.
面頁冊數:	viii, 489 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Starch.
電子資源:	https://doi.org/10.1007/978-3-031-35843-2
ISBN:	9783031358432$q(electronic bk.)

Starchadvances in modifications, technologies and applications /
Starchadvances in modifications, technologies and applications /[electronic resource] :edited by Vijay Singh Sharanagat ... [et al.]. - Cham :Springer International Publishing :2023. - viii, 489 p. :ill., digital ;24 cm.

Starch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch -- Hydrolysis of Starch -- 1. Cross linking of starch -- Octenyl succinic anhydride Modification of starch -- Dry Heat Treatment of Starch -- Heat-moisture treatment of starch -- Annealing of Starch -- High Hydrostatic Pressure Treatment of Starch -- Ultrasonication of Starch -- Deep Freezing and Thawing Modification and its impact on starch properties -- Cold Plasma Treatment of starch -- Microwave Irradiation of Starch -- Gamma irradiation of Starch -- Enzymatic modification of starch -- Fermentation Of Starch -- Effect of germination on starch.

Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022.The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.

ISBN: 9783031358432$q(electronic bk.)

Standard No.: 10.1007/978-3-031-35843-2doiSubjects--Topical Terms:

301928
Starch.

LC Class. No.: TP415

Dewey Class. No.: 664.2

Starchadvances in modifications, technologies and applications /
LDR:03385nmm a2200325 a 4500 001 647331
003 DE-He213
005 20230825134000.0
006 m d
007 cr nn 008maaau
008 240116s2023 sz s 0 eng d
020 $a 9783031358432$q(electronic bk.)
020 $a 9783031358425$q(paper)
024 7 $a 10.1007/978-3-031-35843-2 $2 doi
035 $a 978-3-031-35843-2
040 $a GP $c GP
041 0 $a eng
050 4 $a TP415
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.2 $2 23
090 $a TP415 $b .S795 2023
245 0 0 $a Starch $h [electronic resource] : $b advances in modifications, technologies and applications / $c edited by Vijay Singh Sharanagat ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a viii, 489 p. : $b ill., digital ; $c 24 cm.
505 0 $a Starch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch -- Hydrolysis of Starch -- 1. Cross linking of starch -- Octenyl succinic anhydride Modification of starch -- Dry Heat Treatment of Starch -- Heat-moisture treatment of starch -- Annealing of Starch -- High Hydrostatic Pressure Treatment of Starch -- Ultrasonication of Starch -- Deep Freezing and Thawing Modification and its impact on starch properties -- Cold Plasma Treatment of starch -- Microwave Irradiation of Starch -- Gamma irradiation of Starch -- Enzymatic modification of starch -- Fermentation Of Starch -- Effect of germination on starch.
520 $a Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022.The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.
650 0 $a Starch. $3 301928
650 0 $a Starch industry. $3 956677
650 1 4 $a Food Science. $3 274110
650 2 4 $a Food Engineering. $3 918693
650 2 4 $a Food Studies. $3 913539
650 2 4 $a Food Analysis. $3 302061
650 2 4 $a Food Chemistry. $3 911838
700 1 $a Sharanagat, Vijay Singh. $3 956676
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-35843-2
950 $a Biomedical and Life Sciences (SpringerNature-11642)