Starch: Structure, Properties, and Modifications for Food Applications [Hardcover]

Starch: Structure, Properties, and Modifications for Food Applications ? explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods.

1. Starch: Properties and Functionality?2. Heat Moisture Treatment?3. Microwave Treatment?4. Pre-gelatinized starch?5. High hydrostatic pressure on starch modification: Process conditions, equipment settings, and characteristics of modified starches?6. Ultrasound treatment?7. Pulsed Electric Field?8. Ionizing Radiation?9. Nonthermal Plasma?10. Milling?11. Acid Hydrolysis?12. Acetylation/esterification?of starch?13. Oxidation of starch?14. Starch grafting?15. Enzymatic Modifications: Properties and Applications

Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. Starch: Structure, Properties, and Modifications for Food Applications explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.

Key Features:

• This book will cover the functional characteristics of conventional and non-conventional starches
• It covers the different methods of starch modification, including physical, chemical, and enzymatic methods
• The latest information on the properties of modified starch is frol³¶