Starch Advances In Modifications Technologies And Applications

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Starch: Advances in Modifications, Technologies and Applications

Vijay Singh Sharanagat,Dharmesh Chandra Saxena,Kshitiz Kumar,Yogesh Kumar
Starch Advances in Modifications Technologies and Applications Book PDF

Author : Vijay Singh Sharanagat,Dharmesh Chandra Saxena,Kshitiz Kumar,Yogesh Kumar
Publisher : Springer Nature
Page : 486 pages
File Size : 46,5 Mb
Release : 2023-09-26
Category : Technology & Engineering
ISBN : 9783031358432

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Starch: Advances in Modifications, Technologies and Applications by Vijay Singh Sharanagat,Dharmesh Chandra Saxena,Kshitiz Kumar,Yogesh Kumar Pdf

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.

Applications of Modified Starches

Emmanuel Flores Huicochea,Rodolfo Rendon
Applications of Modified Starches Book PDF

Author : Emmanuel Flores Huicochea,Rodolfo Rendon
Publisher : BoD – Books on Demand
Page : 80 pages
File Size : 48,9 Mb
Release : 2018-07-04
Category : Science
ISBN : 9781789233728

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Applications of Modified Starches by Emmanuel Flores Huicochea,Rodolfo Rendon Pdf

Starch is the main source of energy to humans, but starch today has other roles in food, packing and pharmaceutical industries like filler, emulsion stabilizer, coating, etc. The native form of starch has application limitations on broad range of temperature, pH and stability, among others, required on several industrial applications. The alternative way is modified starch to improve its properties and uses on several industrial fields. The book explores the use of physical and, chemical modifications and even the unusual modification using ionizing radiation on several sources of starch, the effect of them on the properties and application fields of modified starch.

Modified Starches Prpperties & Uses

Otto B. Wurzburg
Modified Starches Prpperties Uses Book PDF

Author : Otto B. Wurzburg
Publisher : Springer
Page : 294 pages
File Size : 54,8 Mb
Release : 1986-08-31
Category : Science
ISBN : STANFORD:36105032331485

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Modified Starches Prpperties & Uses by Otto B. Wurzburg Pdf

This book is a comprehensive examination of various types of mod-ified starches and their industrial applications, with an emphasis on their chemical and physical properties. Numerous photographs, il-lustrations, graphs, chemical formulas and equations further detail this informative text, which is intended for researchers and practi-tioners in the wet and dry milling industries, as well as the paper, food, textile, adhesive, and other industries utilizing starches.

Starch

James N. BeMiller,Roy L. Whistler
Starch Book PDF

Author : James N. BeMiller,Roy L. Whistler
Publisher : Academic Press
Page : 900 pages
File Size : 54,5 Mb
Release : 2009-04-06
Category : Science
ISBN : 9780080926551

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Starch by James N. BeMiller,Roy L. Whistler Pdf

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging application trends for starch

Starch

Anonim
Starch Book PDF

Author : Anonim
Publisher : BoD – Books on Demand
Page : 202 pages
File Size : 52,7 Mb
Release : 2022-06-28
Category : Technology & Engineering
ISBN : 9781839698903

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Starch by Anonim Pdf

Starch - Evolution and Recent Advances is about the historical, scientific, and technological journey of starch so far, taking into account its traditional roles, uses, and applications as well as the most recent advances in the study of this unique polymer. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise in research and development, teaching, and quality control and public health. Chapters address such topics as the history, evolution, and health benefits of starch, advances in starch and starch product technology, the application of starch and starch-based polymeric materials in nanotechnology and environmental remediation, and much more.

Advances in Potato Chemistry and Technology

Jaspreet Singh,Lovedeep Kaur
Advances in Potato Chemistry and Technology Book PDF

Author : Jaspreet Singh,Lovedeep Kaur
Publisher : Academic Press
Page : 528 pages
File Size : 55,8 Mb
Release : 2009-07-22
Category : Technology & Engineering
ISBN : 0080921914

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Advances in Potato Chemistry and Technology by Jaspreet Singh,Lovedeep Kaur Pdf

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. * Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications * Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use *Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

Applications of Modified Starches

Rodolfo Rendón Villalobos,Emmanuel Flores Huicochea
Applications of Modified Starches Book PDF

Author : Rodolfo Rendón Villalobos,Emmanuel Flores Huicochea
Publisher : Unknown
Page : 78 pages
File Size : 55,9 Mb
Release : 2018
Category : Chemistry, Organic
ISBN : 1789233739

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Applications of Modified Starches by Rodolfo Rendón Villalobos,Emmanuel Flores Huicochea Pdf

Starch is the main source of energy to humans, but starch today has other roles in food, packing and pharmaceutical industries like filler, emulsion stabilizer, coating, etc. The native form of starch has application limitations on broad range of temperature, pH and stability, among others, required on several industrial applications. The alternative way is modified starch to improve its properties and uses on several industrial fields. The book explores the use of physical and, chemical modifications and even the unusual modification using ionizing radiation on several sources of starch, the effect of them on the properties and application fields of modified starch.

Physical Modifications of Starch

Zhongquan Sui,Xiangli Kong
Physical Modifications of Starch Book PDF

Author : Zhongquan Sui,Xiangli Kong
Publisher : Springer
Page : 174 pages
File Size : 44,6 Mb
Release : 2018-09-19
Category : Science
ISBN : 9789811307256

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Physical Modifications of Starch by Zhongquan Sui,Xiangli Kong Pdf

This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.

Oat (Avena sativa)

Maharishi Tomar,Prabha Singh
Oat Avena sativa Book PDF

Author : Maharishi Tomar,Prabha Singh
Publisher : CRC Press
Page : 450 pages
File Size : 46,5 Mb
Release : 2024-08-06
Category : Technology & Engineering
ISBN : 9781040088517

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Oat (Avena sativa) by Maharishi Tomar,Prabha Singh Pdf

This book is a groundbreaking exploration of the multifaceted world of oats, offering a holistic journey from historical roots to cutting-edge applications. Its diverse chapters traverse the genetic and genomic landscape of oats, tracing their origin, domestication, and global spread. From their humble beginnings as animal feed to their evolution into a staple in human diets, this book showcases oats as a pivotal player in sustainable agriculture and nutrition. The chapters meticulously delve into the bioactive compounds of oats, their health benefits, and the role of oats in disease prevention and management. The book also provides insights into oat processing techniques, storage, and milling, offering a comprehensive understanding of how these processes impact nutritional properties. The international scenario of oat production takes centre stage, emphasizing the vital role of oats in sustainable agriculture and their contribution to soil health and climate-resilient farming systems. The discussion on β-glucans, avenanthramides, and other bioactive compounds underscores the potential of oats in functional foods, catering to the increasing demand for health-focused dietary choices. Closing with a visionary look into the future, this book explores the development of novel value-added, oat-based superfoods, aligning with the global shift towards nutritionally dense, minimally processed options. Readers, including agronomists, farmers, chefs, and health enthusiasts, will find a wealth of knowledge on topics ranging from oat production economics to the nutritional composition that sets oats apart from other cereals. Oat (Avena sativa): Production to Plate is a must-read for anyone seeking a comprehensive and forward-looking guide to the remarkable journey of oats, blending history, agriculture, nutrition, and sustainability into a seamless narrative.

Starch: Chemistry and Technology

Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
Starch Chemistry and Technology Book PDF

Author : Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
Publisher : Academic Press
Page : 743 pages
File Size : 54,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323139502

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Starch: Chemistry and Technology by Roy L. Whistler,James N. BeMiller,Eugene F. Paschall Pdf

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

Starch

Sneh Punia Bangar
Starch Book PDF

Author : Sneh Punia Bangar
Publisher : Unknown
Page : 0 pages
File Size : 40,5 Mb
Release : 2025
Category : Starch
ISBN : 1032655607

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Starch by Sneh Punia Bangar Pdf

"Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products. With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology"--

The Complete Technology Book on Starch and Its Derivatives

H. Panda
The Complete Technology Book on Starch and Its Derivatives Book PDF

Author : H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 540 pages
File Size : 42,8 Mb
Release : 2004-01-02
Category : Electronic
ISBN : 9788178330730

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The Complete Technology Book on Starch and Its Derivatives by H. Panda Pdf

Starch is a group of poly saccharides, composed of glucopyranose units joined together by glucosidric linkages. Starch is also metabolized for energy in plants and animals, and is used to produce a large number of industrial products. Starch is processed to produce many of the sugars in processed foods. The biggest industrial non food use of starch is as adhesive in the paper making process. Other important fields of starch application are textiles, cosmetic and pharmaceutical uses. Starch can be obtained from maize, sorghum, roots and tubers such as tapioca, arrow root, potatoes etc. Starch truly serves as a multifunctional ingredient in the food industry. Starch is one of the most present biomaterials has witnessed significant developments over the years. By products are obtained in the manufacture of different types of starch such as maize gluten has a number of interesting possible uses in industry, zein (by product of corn processing) is used in the preparation of stable glass like plastics, modification of zien is used as adhesives and in the preparation of coating compositions for paper, the most important by product from wheat starch manufacture is gluten which is used in preparing diabetic foods, for feeding cattle, thickening agent in textile printing and so on. The Global starch market is likely to get respite from deceleration in its market growth, with growth poised to receive a new lease of life in the next few years. This book basically illustrates about the properties, structures, manufacturing process explained with flowcharts and diagrams, applications of starch and its derivatives etc. The major contents of the book are structure and chemical properties of starch, chemical composition, molecular structure, starch granule properties, water sorption and granule swelling as a function of relative humidity, factors affecting starch paste properties, the oxidation of starch etc. This is a unique book, concise, up to date resource offering a valuable presentation of the subject. This book contains processes of starch and its derivatives. This book is an invaluable resource for new entrepreneurs, industrialists, consultants, libraries.

Industrial Uses of Starch and its Derivatives

R.W. Radley
Industrial Uses of Starch and its Derivatives Book PDF

Author : R.W. Radley
Publisher : Springer Science & Business Media
Page : 271 pages
File Size : 49,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789401013291

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Industrial Uses of Starch and its Derivatives by R.W. Radley Pdf

The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.

Starches

Andrea Bertolini
Starches Book PDF

Author : Andrea Bertolini
Publisher : CRC Press
Page : 288 pages
File Size : 46,9 Mb
Release : 2009-12-07
Category : Technology & Engineering
ISBN : 1420080245

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Starches by Andrea Bertolini Pdf

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production. The book provides an up-to-date overview of starch applications in the food, textiles, pharmaceuticals, chemical, agricultural, and plastic industries when used as a substitute for synthetic polymers. Starch nanocomposites properties and starch-based blends biodegradability are also discussed. The book covers the recent advances made in starch characterization using techniques such as atomic force microscopy and nuclear magnetic resonance. It discusses the main modified starches applications and enzymes used on starch industry. It also addresses starch characterization at the granular, macromolecular, and rheological levels. Under the editorial guidance of renowned food scientist, Andréa Curiacos Bertolini, this book to address starch characterization, applications and biodegradation of starch blends, making it an ideal resource for researchers and product developers interested in starch characterization, nanocomposites, and biopolymer degradation.

Starch in Food

Ann-Charlotte Eliasson
Starch in Food Book PDF

Author : Ann-Charlotte Eliasson
Publisher : CRC Press
Page : 628 pages
File Size : 53,9 Mb
Release : 2004-09-20
Category : Technology & Engineering
ISBN : 0849325552

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Starch in Food by Ann-Charlotte Eliasson Pdf

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.