Non Conventional Starch Sources
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| Author | : José Manuel Lorenzo |
| Publisher | : Elsevier |
| Total Pages | : 565 |
| Release | : 2023-09-29 |
| Genre | : Technology & Engineering |
| ISBN | : 044318982X |
Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources' application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference. - Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references - Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind - Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat - Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu - Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas
| Author | : Roy L. Whistler |
| Publisher | : Academic Press |
| Total Pages | : 743 |
| Release | : 2012-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0323139507 |
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 | : Maria Teresa Pedrosa Silva Clerici |
| Publisher | : Academic Press |
| Total Pages | : 444 |
| Release | : 2018-10-29 |
| Genre | : Technology & Engineering |
| ISBN | : 0128134348 |
Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. - Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food - Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits - Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment
| Author | : |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 166 |
| Release | : 2020-03-11 |
| Genre | : Science |
| ISBN | : 1838801154 |
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. K. Haghi |
| Publisher | : CRC Press |
| Total Pages | : 185 |
| Release | : 2011-12-15 |
| Genre | : Science |
| ISBN | : 1926895002 |
This book covers a collection of topics that reflect the diversity of modern trends in chemistry and chemical engineering. It presents leading-edge research from some of the brightest and most well known scientists from around the world. Contributions range from new methods to novel applications of existing methods to give readers an understanding of the material and/or structural behavior of new and advanced systems. The book offers a broad scope of new research for academics, researchers, and engineering professionals, which has potential for applications in several disciplines of engineering and science. Topics include: Time evolution of the electronegativity and its various scales and the interrelationship between electronegativity and other periodic parameters The starch nanocomposite and nanoparticles and its biomedical applications The lamination of nanofiber at different temperatures Electrospinning of chitosan (CHT) and how it can be improved by the addition of synthetic materials including carbon nanotubes (CNTs) Smart nanofibers based on nylon 6,6/polyethylene glycol blend Nano-biocomposites with chitosan matrix and carbon nanotubes (CNTs) Polypyrrole-coated polyacrylonitrile electrospun nanofibers Semi-empirical AM-1 studies on porphyrin, which include global reactivity parameters, local reactivity parameters, and atomic charge
| Author | : Sneh Punia Bangar |
| Publisher | : CRC Press |
| Total Pages | : 409 |
| Release | : 2024-10-29 |
| Genre | : Technology & Engineering |
| ISBN | : 1040131808 |
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. Key Features: · This book will cover the functional characteristics of conventional and non-conventional starches. · It covers the different methods of starch modification, including physical, chemical, and enzymatic methods. · The latest information on the properties of modified starch is from different sources. · This book will explore the current and emerging application trends of modified starches. 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.
| Author | : Gustavo F. Gutiérrez-Lopez |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 475 |
| Release | : 2008-02-29 |
| Genre | : Technology & Engineering |
| ISBN | : 038775430X |
This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.
| Author | : Seid Mahdi Jafari |
| Publisher | : Elsevier |
| Total Pages | : 640 |
| Release | : 2023-11-03 |
| Genre | : Technology & Engineering |
| ISBN | : 0128198001 |
Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, "Fundamentals of Spray drying process", "Application of spray drying for production of food powders", "Encapsulation of food bioactive ingredients by spray drying", and "Characterization and analysis of spray dried powders", all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. - Thoroughly explores novel applications of spray drying unit operations in food industries - Helps readers improve the formulation of food powders with natural ingredients - Promotes better control of spray drying with simulation and modeling tools
| Author | : Rushdan Ahmad Ilyas |
| Publisher | : Walter de Gruyter GmbH & Co KG |
| Total Pages | : 494 |
| Release | : 2023-10-04 |
| Genre | : Science |
| ISBN | : 3110773600 |
Starch biopolymer reinforced with nanocellulose has the potential to replace conventional petroleum-based packaging. The book covers new materials for food packaging applications and the opportunities and challenges of bionanocomposites. It discusses environmental aspects of biobased packaging, socio-economic impact, life cycle cost analysis, market and consumers perceptions and preferences. Covers development and characterization of various starch biopolymer reinforced with nanocellulose. Includes chapters from leading industrial and academic experts who present cutting-edge research. Includes case studies on biobased packaging.
| Author | : Marney Pascoli Cereda |
| Publisher | : Academic Press |
| Total Pages | : 442 |
| Release | : 2022-11-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0323903509 |
Starchy Crops Morphology, Extraction, Properties and Applications is the first volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book presents the characteristics and properties of starches for raw materials grown in tropical climates. It allows comparing starches from 3 types of storage organs, roots, tubers and rhizomes, with different morphological structures and physiology. It contains the methodologies of extraction and analysis, describing the commercial process with the commercial equipment's and its by-products and wastes. It also includes topics on fraud detection, nutritional aspects, and starch structure. Edited by a team of experts with solid background on starch extraction research, the books are aimed at all those involved in research and development as well as quality control and legislation in the field of starch. - Offers an overview on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South America origin - Brings physiological differences of starch and how it relates to their performance and application - Thoroughly explores the structure of starch polysaccharides, analyses, industrial modifications, extraction, processing, applications, adulteration, and economic and legislative aspects
