Starch: Advances in Modifications, Technologies and Applications

AvVijay Singh Sharanagat,Dharmesh Chandra Saxena

Häftad, Engelska, 2024

2 134 kr

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Beskrivning

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

Utgivningsdatum:2024-08-27
Mått:155 x 235 x 27 mm
Vikt:750 g
Format:Häftad
Språk:Engelska
Antal sidor:489
Förlag:Springer International Publishing AG
ISBN:9783031358456

Utforska kategorier

Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

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

Innehållsförteckning

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.