Novel Physical Processing of Starch-Based Products PDF Download

Author: Enbo Xu
Publisher: CRC Press
ISBN: 1040085997
Category : Technology & Engineering
Languages : en
Pages : 222

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Book Description
From the perspective of physical action and materials science, this book reviews the structural modification of starch and evaluates novel physical processing of starch-based products. The contributors systematically explain the multi-scale structures of starches and explore various treatments of starch and starch-based materials, including hydrothermal treatment, high-pressure treatment, extrusion treatment, electric field treatment, microwave treatment, ultrasonic treatment, cold plasma treatment, and 3D printing. By thoroughly analyzing and summarizing the structural control of starch, they aim to obtain starch-based products with better physicochemical properties and texture. Furthermore, their industrial applications for future food supply are also demonstrated. This book will benefit researchers and graduate students in the fields of starch, starch-based materials, and food and non-food processing.

Author: Roy L. Whistler
Publisher: Academic Press
ISBN: 0323139507
Category : Technology & Engineering
Languages : en
Pages : 743

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Book Description
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.

Author: Faris M. Al-Oqla
Publisher: Elsevier
ISBN: 0128196610
Category : Technology & Engineering
Languages : en
Pages : 230

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Book Description
Advanced Processing, Properties, and Applications of Starch and Other Bio-based Polymers presents the latest cutting-edge research into the processing and applications of bio-based polymers, for novel industrial applications across areas including biomedical and electronics. The book is divided into three sections, covering processing and manufacture, properties, and applications. Throughout the book, key aspects of sustainability are considered, including improved utilization of available natural resources, sustainable design possibilities, cleaner production processes, and waste management. Focuses on starch-based polymers, examining the latest advances in processing and applications with this valuable category of biopolymer Highlights industrial sustainability considerations at all steps of the process, including when sourcing materials, designing and producing products, and dealing with waste Supports the processing and development of starch and other bio-based polymers with enhanced functionality for advanced applications

Author: Silvia Elena Barbosa
Publisher: Academic Press
ISBN: 0128122579
Category : Technology & Engineering
Languages : en
Pages : 337

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Book Description
Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use. - Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales - Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites) - Discusses the potential applications of starch materials in different fields, especially in food packaging - Includes chapters on active and intelligent food packages

Author: Jasim Ahmed
Publisher: CRC Press
ISBN: 1439851174
Category : Technology & Engineering
Languages : en
Pages : 416

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Book Description
In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Author: P. Halley
Publisher: Newnes
ISBN: 0444537317
Category : Science
Languages : en
Pages : 484

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Book Description
This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and applications. This books topic is in a cutting edge and emerging technology area of biomaterials, nanomaterials and renewable materials, and will involve international experts in diverse fields from genetic engineering to applications. - Focuses on cutting edge applications of starch polymers, including starch genetics and Rheology - Contains working examples and provides real problems and solutions in the area of biomaterials, nanomaterials, and renewable materials - Provides systematic and in-depth coverage and critical assessment of all starch properties and applications from top scientists in the industry

Author:
Publisher: BoD – Books on Demand
ISBN: 1838801154
Category : Science
Languages : en
Pages : 166

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Book Description
This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Author: A-C Eliasson
Publisher: Elsevier
ISBN: 1855739097
Category : Technology & Engineering
Languages : en
Pages : 622

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Book Description
Starch is both a major component of plant foods and an important ingredient for the food industry. 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.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. - Reviews starch structure and functionality - Extensive coverage of the growing range of starch ingredients - Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Author: Zhongquan Sui
Publisher: Springer
ISBN: 9811307253
Category : Science
Languages : en
Pages : 178

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Book Description
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.

Author: Lars Nilsson
Publisher: Elsevier
ISBN: 0323961037
Category : Technology & Engineering
Languages : en
Pages : 574

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Book Description
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. - Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications - Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods - Offers insight into how starch-related formulation challenges can be addressed