Advanced Research in Starch

Inbunden, Engelska, 2024

2 509 kr

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This book focuses on the various invasive and non-invasive techniques which can be used for the characterization of starch macromolecules along with, the various types of physical, chemical, and enzymatic modifications of starch to enhance its usage in the food industry. It discusses various biophysical techniques, including scanning electron microscopy, Fourier transforms infrared spectroscopy, X-ray diffraction, Raman scattering, and second harmonic generation microscopy for the understanding of the Physico-chemical properties of starch. The book also sheds light on the visual, rheological characterization of different types of starches that are responsible for altered digestibility. The chapters also cover the applications of starch in food industries, non-food industries, pharmaceuticals, drug delivery systems, and green flexible electronics. Towards the end, the book reviews the chemical, physical, and enzymatic modifications of the starch for improving its properties and applications. This book provides a valuable reference for students and researchers in the field of food science and technology, food science, and nutrition.

Produktinformation

Utgivningsdatum2024-06-20
Mått155 x 235 x 23 mm
Vikt629 g
FormatInbunden
SpråkEngelska
Antal sidor291
Upplaga2024
FörlagSpringer Verlag, Singapore
ISBN9789819995264

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Dr. Nirmal Mazumder is an Associate Professor at the Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education (MAHE), Manipal, India. He obtained his Ph.D. in 2013 from National Yang Ming Chiao Tung University, Taipei, Taiwan. From 2013 to 2016, he worked as a postdoctoral fellow at the University of Virginia, USA, and the Italian Institute of Technology, Genoa, Italy. He has been developing nonlinear optical microscopes, including two photon fluorescence, second harmonic generation, coherent anti-Stokes Raman scattering for biomedical applications. His research interests include development of microscopy-spectroscopy techniques, biomedical devices, biophotonics, smart materials, microfluidics and its biomedical applications. He has published more than 80 research articles in the peer-reviewed international journals, 7 books, 25 book chapters, and several poster/oral/invited presentations in National and International conferences. He is the member of several national and international scientific societies and organizations including, the Optical Society (OPTICA) (Senior member), SPIE—the International Society for Optical Engineering (Senior member), Society of Biological Chemists (I) (Life Member), Environmental Mutagen Society of India (Life Member), Asian Polymer Association (Life Member), Indian Laser Association-ILA (Life Member), Research Society for the Study of Diabetes in India – RSSDI (Life Member).Dr. Md. Hafizur Rahman is currently working as a Lecturer at the Department of Quality Control and Safety Management, Faculty of Food Sciences and Safety, Khulna Agricultural University (KAU), Bangladesh. Dr. Rahman acquired his Ph.D. from the Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), China in August 2020. Then, he joined as a Postdoctoral Fellow in the Department of Agro-Product Processing Technology, Jashore University of Science and Technology, Bangladesh for the period of June 2021 to June 2022. Dr. Rahman has extensively worked for a long time on the comparative study of different starch properties after physical modification and its effects on the different gluten-free model dough. He also investigated the effects of different sugars and different level of salt concentrations on the rheological, fermentation, water mobility and microstructural properties of starch based gluten-free model dough prepared from corn, potato and sweet potato starches and he developed some novel starch based gluten-free model dough. Dr. Rahman has published several research articles in the different peer-reviewed international journals.

Chapter 1_Different sources of starch – conventional and non convential sources of starches.- Chapter 2_Structure and morphology of different sources of starches.- Chapter 3_Digestion of starch.- Chapter 4_Glycemic index of starch.- Chapter 5_Food industries.- Chapter 6_Non-food industries.- Chapter 6_Starch aerogels – as a functional ingredient, drug delivery systems, fat replacer, food packaging.- Chapter 7_3D printed starch food for nutraceutical benefits.- Chapter 8_Starch based green flexible electronics.- Chapter 9_Chemical-crosslinking, acid-hydrolysis, oxidation, esterification, etherification.- Chapter 10_Physical.- Chapter 11_Enzymatic- amylases and pullulanase.- Chapter 12_Starch modifications using ‘green‘ solvents- Ionic liquids (ILs) and supercritical Carbon di-oxide (ScCO2) .- Chapter 13_Bright field microscopy.- Chapter 14_Scanning electron microscopy.- Chapter 15_Confocal microscopy.- Chapter 16_Polarization microscopy.- Chapter 17_Second harmonic generation microscopy.- Chapter 18_X-ray diffraction spectroscopy.- Chapter 19_FTIR spectroscopy.- Chapter 20_NMR spectroscopy.- Chapter 21_Raman spectroscopy.- Chapter 22_Rheological studies of starch.- Chapter 23_Viscocity and pasting properties of starch.