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101 0 $aeng
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181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aStarch: Advances in Modifications, Technologies and Applications /$fedited by Vijay Singh Sharanagat, Dharmesh Chandra Saxena, Kshitiz Kumar, Yogesh Kumar
205   $a1st ed. 2023.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023.
215   $a1 online resource (486 pages)
311 08$aPrint version: Sharanagat, Vijay Singh Starch: Advances in Modifications, Technologies and Applications Cham : Springer International Publishing AG,c2023 9783031358425 
327   $aStarch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch -- Hydrolysis of Starch -- 1. Cross linking of starch -- Octenyl succinic anhydride Modification of starch -- Dry Heat Treatment of Starch -- Heat-moisture treatment of starch -- Annealing of Starch -- High Hydrostatic Pressure Treatment of Starch -- Ultrasonication of Starch -- Deep Freezing and Thawing Modification and its impact on starch properties -- Cold Plasma Treatment of starch -- Microwave Irradiation of Starch -- Gamma irradiation of Starch -- Enzymatic modification of starch -- Fermentation Of Starch -- Effect of germination on starch.
330   $aStarch 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.
606   $aFood science
606   $aFood$xAnalysis
606   $aChemistry
606   $aFood Science
606   $aFood Engineering
606   $aFood Studies
606   $aFood Analysis
606   $aFood Chemistry
615  0$aFood science.
615  0$aFood$xAnalysis.
615  0$aChemistry.
615 14$aFood Science.
615 24$aFood Engineering.
615 24$aFood Studies.
615 24$aFood Analysis.
615 24$aFood Chemistry.
676   $a664.2
676   $a664.2
700   $aSharanagat$b Vijay Singh$01425220
701   $aSaxena$b Dharmesh Chandra$01425221
701   $aKumar$b Kshitiz$01425222
701   $aKumar$b Yogesh$01425223
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910742490003321
996   $aStarch: Advances in Modifications, Technologies and Applications$93567315
997   $aUNINA