Starch: Advances in Modifications, Technologies and Applications

Häftad, Engelska, 2024

AvVijay Singh Sharanagat,Dharmesh Chandra Saxena,Kshitiz Kumar,Yogesh Kumar

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However, modification of starch brings lot of positive changes in functional and structural properties of starch. 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.

Produktinformation

Utgivningsdatum2024-08-27
Mått155 x 235 x 27 mm
Vikt750 g
FormatHäftad
SpråkEngelska
Antal sidor489
FörlagSpringer International Publishing AG
ISBN9783031358456

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Kemi inom Naturvetenskap och teknik
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Vijay Singh Sharanagat is an Assistant Professor in the Department of Food Engineering at NIFTEM, Sonipat, in Haryana, India Dharmesh Chandra Saxena is a Professor in the Department of Food Engineering and Technology at SLIET, Longowal in Punjab, India Kshitiz Kumar is an Assistant Professor in the Department of Food Processing Technology, ADIT, CVM University, Vallabh Vidyanagar in Anand, Gujarat, India Yogesh Kumar is a Research Scholar in the Department of Food Engineering and Technology, SLIET, Longowal in Punjab, India

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.