Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Physical Modifications Of Starch
Download Physical Modifications Of Starch full books in PDF, epub, and Kindle. Read online Physical Modifications Of Starch ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Physical Modifications of Starch by : Zhongquan Sui
Download or read book Physical Modifications of Starch written by Zhongquan Sui and published by Springer. This book was released on 2018-09-19 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Chemical Properties of Starch written by and published by BoD – Books on Demand. This book was released on 2020-03-11 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Starch: Chemistry and Technology by : Roy L. Whistler
Download or read book Starch: Chemistry and Technology written by Roy L. Whistler and published by Academic Press. This book was released on 2012-12-02 with total page 743 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Physical Modifications of Starch by : Zhongquan Sui
Download or read book Physical Modifications of Starch written by Zhongquan Sui and published by Springer Nature. This book was released on 2023-12-29 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. In the second edition, chapters are updated according to the recent research progress. Three new chapters are added including pulsed electric fields, dry heating and physical treatments that produce chemical changes. Chapter one is rewrote into three individual chapters including Molecular Structure of Starch, Granular Structure of Starch and Physicochemical Properties of Starch, aiming to help the readers better understand the structure of starch. This book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. It provides valuable information for researchers and product developers to work on starch.
Book Synopsis Applications of Modified Starches by : Emmanuel Flores Huicochea
Download or read book Applications of Modified Starches written by Emmanuel Flores Huicochea and published by BoD – Books on Demand. This book was released on 2018-07-04 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Polysaccharides written by Inamuddin and published by John Wiley & Sons. This book was released on 2021-06-29 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the whole spectrum of polysaccharides from basic concepts to commercial market applications. Chapters cover various types of sources, classification, properties, characterization, processing, rheology and fabrication of polysaccharide-based materials and their composites and gels. The applications of polysaccharides include in cosmetics, food science, drug delivery, biomedicine, biofuel production, marine, packaging, chromatography and environmental remediation. It also reviews the fabrication of inorganic and carbon nanomaterials from polysaccharides. The book incorporates industrial applications and will fill the gap between the exploration works in the laboratory and viable applications in related ventures.
Download or read book Starch in Food written by Lars Nilsson and published by Elsevier. This book was released on 2024-05-15 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Progress in Food Preservation by : Rajeev Bhat
Download or read book Progress in Food Preservation written by Rajeev Bhat and published by John Wiley & Sons. This book was released on 2012-03-05 with total page 661 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Download or read book Starch in Food written by A-C Eliasson and published by Elsevier. This book was released on 2004-08-01 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Food Carbohydrates by : Steve W. Cui
Download or read book Food Carbohydrates written by Steve W. Cui and published by CRC Press. This book was released on 2005-05-23 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Book Synopsis The Application of Green Solvents in Separation Processes by : Francisco Pena-Pereira
Download or read book The Application of Green Solvents in Separation Processes written by Francisco Pena-Pereira and published by Elsevier. This book was released on 2017-02-28 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Application of Green Solvents in Separation Processes features a logical progression of a wide range of topics and methods, beginning with an overview of green solvents, covering everything from water and organic solvents, to ionic liquids, switchable solvents, eutectic mixtures, supercritical fluids, gas-expanded solvents, and more. In addition, the book outlines green extraction techniques, such as green membrane extraction, ultrasound-assisted extraction, and surfactant-mediated extraction techniques. Green sampling and sample preparation techniques are then explored, followed by green analytical separations, including green gas and liquid capillary chromatography, counter current chromatography, supercritical fluid chromatography, capillary electrophoresis, and other electrical separations. Applications of green chemistry techniques that are relevant for a broad range of scientific and technological areas are covered, including the benefits and challenges associated with their application. - Provides insights into recent advances in greener extraction and separation processes - Gives an understanding of alternatives to harmful solvents commonly used in extraction and separation processes, as well as advanced techniques for such processes - Written by a multidisciplinary group of internationally recognized scientists
Book Synopsis Polymer Modification by : John Meister
Download or read book Polymer Modification written by John Meister and published by CRC Press. This book was released on 2000-07-25 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Describes new modification methods and applications for natural, synthetic, thermoplastic, and thermoset polymers that result from economic forces, commercial processes, and the latest research and development. Features chemical and physical technologies such as sulfonation, alkylation, acid/base hydrolysis, hydrogenation, stress orienting, annealing, crystallization, and more."
Book Synopsis Food Polysaccharides and Their Applications by : Alistair M. Stephen
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 2016-04-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Author :Bertram O. Fraser-Reid Publisher :Springer Science & Business Media ISBN 13 :3540361545 Total Pages :2847 pages Book Rating :4.5/5 (43 download)
Book Synopsis Glycoscience by : Bertram O. Fraser-Reid
Download or read book Glycoscience written by Bertram O. Fraser-Reid and published by Springer Science & Business Media. This book was released on 2008-04-14 with total page 2847 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a reflection of the quantum leap that has been made in the study of glycostructures, the first edition of this book has been completely revised and updated. The editors give up-to-date information on glycostructures, their chemistry and chemical biology in the form of a completely comprehensive survey. Glycostructures play highly diverse and crucial roles in a myriad of organisms and important systems in biology, physiology, medicine, bioengineering and technology. Only in recent years have the tools been developed to partly understand the highly complex functions and the chemistry behind them. While many facts remain undiscovered, this MRW has been contributed to by a large number of the world’s leading researchers in the field.
Book Synopsis Tropical Roots and Tubers by : Harish K. Sharma
Download or read book Tropical Roots and Tubers written by Harish K. Sharma and published by John Wiley & Sons. This book was released on 2016-08-24 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
Book Synopsis Advances in Potato Chemistry and Technology by : Jaspreet Singh
Download or read book Advances in Potato Chemistry and Technology written by Jaspreet Singh and published by Academic Press. This book was released on 2009-07-22 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Starch written by T. Galliard and published by . This book was released on 1987-04-15 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a much-needed update of the standard reference material on starch and its derivatives. Focuses on starch and its derivatives in the context of edible products, though many of the important properties of starch are relevant to both food and non-food applications and, where appropriate, reference to the wider uses of starch is included in these articles. Discusses the many areas of application of starch, and recent advances in our understanding of the physical chemistry of starches--advancing the earlier and elegant carbohydrate research. Also covers the changes in the research and the commercial applications of starch due to the current trend away from ``chemicals'' in food towards more ``natural'' products.
