Téléchargez le livre : Starch: Advances in Modifications, Technologies and Applications

Starch: Advances in Modifications, Technologies and Applications

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Éditeur :

Springer

Paru le : 2023-08-25

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 so...
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Description du livre


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.  

À propos

Auteur
Kshitiz Kumar , Yogesh Kumar , Dharmesh Chandra Saxena , Vijay Singh Sharanagat
Éditeur
Springer
Collection
n.c
Parution
2023-08-25
Pages
489 pages
EAN papier
9783031358425
Vijay Singh Sharanagat is an Assistant Professor in the Department of Food Engineering at NIFTEM, Sonipat, in Haryana, India Dharmesh Chandra Saxena is a Professor in the Department of Food Engineering and Technology at SLIET, Longowal in Punjab, India Kshitiz Kumar is an Assistant Professor in the Department of Food Processing Technology, ADIT, CVM University, Vallabh Vidyanagar in Anand, Gujarat, India  Yogesh Kumar is a Research Scholar in the Department of Food Engineering and Technology, SLIET, Longowal in Punjab, India 

Caractéristiques détaillées - droits

EAN PDF
9783031358432
Prix
210,99 €
Nombre pages copiables
4
Nombre pages imprimables
48
Taille du fichier
21504 Ko
Ce livre est accessible aux handicaps informations d'accessibilité
EAN EPUB
9783031358432
Prix
210,99 €
Nombre pages copiables
4
Nombre pages imprimables
48
Taille du fichier
29471 Ko
Ce livre est accessible aux handicaps informations d'accessibilité

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