02796nam 2200457 450 991076688110332120231222033237.0981-9953-90-110.1007/978-981-99-5390-5(CKB)29092583000041(DE-He213)978-981-99-5390-5(MiAaPQ)EBC30975843(Au-PeEL)EBL30975843(EXLCZ)992909258300004120231222d2018 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierPhysical Modifications of Starch /Zhongquan Sui and Xiangli Kong, editorsSecond edition.Singapore :Springer Nature Singapore Pte Ltd.,[2018]©20181 online resource (VI, 291 p. 1 illus.) 9789819953899 Includes bibliographical references.Molecular Structure of Starch -- Granular Structure of Starch -- Physicochemical Properties of Starch -- Heat-Moisture Treatment of Starch -- Annealing -- Pre-gelatinized Modification of Starch -- Gamma Irradiation of Starch -- Microwave Treatment -- Ultrahigh Pressure Treatment -- Ultrasonic Treatment -- Milling Process of Starch -- Dry heating -- Pulsed electric fields -- Physical Treatments that Produce Chemical Changes.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.StarchStarch.664.2Sui ZhongquanKong XiangliMiAaPQMiAaPQMiAaPQBOOK9910766881103321Physical modifications of starch2537311UNINA