Advanced Research in Starch
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 biophys...
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Lenguaje: | inglés |
| Publicado: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2024.
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| Edición: | 1st ed. 2024. |
| Materias: | |
| Acceso en línea: | https://doi.org/10.1007/978-981-99-9527-1 |
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Tabla de Contenidos:
- 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.