Starch: Advances in Modifications, Technologies and Applications
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...
Enregistré dans:
| Collectivité auteur: | |
|---|---|
| Autres auteurs: | , , , |
| Format: | Électronique eBook |
| Langue: | anglais |
| Publié: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
|
| Édition: | 1st ed. 2023. |
| Sujets: | |
| Accès en ligne: | https://doi.org/10.1007/978-3-031-35843-2 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-35843-2 | ||
| 003 | DE-He213 | ||
| 005 | 20260810161453.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 230825s2023 sz | o |||| 0|eng d | ||
| 020 | |a 9783031358432 |9 978-3-031-35843-2 | ||
| 024 | 7 | |a 10.1007/978-3-031-35843-2 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 1 | 0 | |a Starch: Advances in Modifications, Technologies and Applications |h [electronic resource] / |c edited by Vijay Singh Sharanagat, Dharmesh Chandra Saxena, Kshitiz Kumar, Yogesh Kumar. |
| 250 | |a 1st ed. 2023. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2023. | |
| 300 | |a 1 online resource (VIII, 489 p. 75 illus.). |b 47 illus. in color. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Short alternative textual descriptions |2 onix | |
| 341 | 0 | |b Use of color is not sole means of conveying information |2 onix | |
| 341 | 0 | |b Use of high contrast between text and background color |2 onix | |
| 341 | 0 | |b Next / Previous structural navigation |2 onix | |
| 341 | 0 | |b All non-decorative content supports reading without sight |2 onix | |
| 347 | |a text file |b PDF |2 rda | ||
| 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. | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Engineering. |
| 650 | 2 | 4 | |a Food Studies. |
| 650 | 2 | 4 | |a Food Analysis. |
| 650 | 2 | 4 | |a Food Chemistry. |
| 700 | 1 | |a Sharanagat, Vijay Singh. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Saxena, Dharmesh Chandra. |e editor. |0 (orcid)0000-0002-2921-6724 |1 https://orcid.org/0000-0002-2921-6724 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Kumar, Kshitiz. |e editor. |0 (orcid)0000-0003-2728-2493 |1 https://orcid.org/0000-0003-2728-2493 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Kumar, Yogesh. |e editor. |0 (orcid)0000-0002-8462-5889 |1 https://orcid.org/0000-0002-8462-5889 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031358425 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031358449 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031358456 |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-35843-2 |
| 912 | |a ZDB-2-SBL | ||
| 912 | |a ZDB-2-SXB | ||
| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||