Starch Nanomaterials and Food Applications
Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those...
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| Médium: | Elektronický zdroj E-kniha |
| Jazyk: | angličtina |
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Springer Nature Switzerland : Imprint: Springer,
2024.
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| Vydání: | 1st ed. 2024. |
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| On-line přístup: | https://doi.org/10.1007/978-3-031-60086-9 |
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| 245 | 1 | 0 | |a Starch Nanomaterials and Food Applications |h [electronic resource] / |c edited by Germán Ayala Valencia. |
| 250 | |a 1st ed. 2024. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2024. | |
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| 505 | 0 | |a A Brief Introduction to Starch-based Nanomaterials -- Starch Nanocrystals -- Starch Nanoparticles -- Starch Nanofibers -- Starch Nanovesicles and Nanomicelles -- Starch Nanomaterials for Adsorption and Encapsulation -- Starch Nanomaterials as Food Emulsifiers -- Starch-based Ingredients and Functional Foods -- Starch Nanomaterials as Functional Packaging Ingredients -- Starch Nanomaterials and Digestibility -- Degradation and Environmental Impacts of Starch Nanomaterials. | |
| 520 | |a Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those found in native starches. In the food industry, starch nanomaterials can be used to reduce spoilage and oxidation in food products or as shell wall materials for encapsulating hydrophilic and hydrophobic compounds, as well as to improve physicochemical properties in foods and food packaging. Starch Nanomaterials and Food Applications presents an exhaustive analysis of the most recent advances in the production of starch nanomaterials and their use in food applications. This text brings together recent advances in the production and food applications of starch nanomaterials. All of the main starches will be covered, including nanocrystals, nanoparticles, nanofibers, nanovesicles,nanomicelles. The food applications of starch nanomaterials are covered in full, including adsorptive and encapsulating materials, emulsifiers and texturizing materials and functional food and packaging ingredients. A further section focuses on the human and environmental impacts of starch nanomaterials. | ||
| 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. | |
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| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
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| 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 Chemistry. |
| 650 | 2 | 4 | |a Food Engineering. |
| 700 | 1 | |a Ayala Valencia, Germán. |e editor. |0 (orcid)0000-0001-9824-4510 |1 https://orcid.org/0000-0001-9824-4510 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
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| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||