LEADER 03075nam  22005655  450 
001 9910766881103321
005 20251008145215.0
010   $a981-9953-90-1
024 7 $a10.1007/978-981-99-5390-5
035   $a(CKB)29092583000041
035   $a(DE-He213)978-981-99-5390-5
035   $a(MiAaPQ)EBC30975843
035   $a(Au-PeEL)EBL30975843
035   $a(EXLCZ)9929092583000041
100   $a20231127d2023      u|         0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aPhysical Modifications of Starch /$fedited by Zhongquan Sui, Xiangli Kong
205   $a2nd ed. 2023.
210  1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2023.
215   $a1 online resource (VI, 291 p. 1 illus.) 
311 08$a9789819953899 
320   $aIncludes bibliographical references.
327   $aMolecular 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.
330   $aThis 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.
606   $aBiochemistry
606   $aFood science
606   $aBiophysics
606   $aBiochemistry
606   $aFood Science
606   $aBiophysics
615  0$aBiochemistry.
615  0$aFood science.
615  0$aBiophysics.
615 14$aBiochemistry.
615 24$aFood Science.
615 24$aBiophysics.
676   $a664.2
702   $aSui$b Zhongquan
702   $aKong$b Xiangli
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910766881103321
996   $aPhysical modifications of starch$92537311
997   $aUNINA