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Applications of modified starches / / edited by Emmanuel Flores Huicochea and Rodolfo Rendon
| Applications of modified starches / / edited by Emmanuel Flores Huicochea and Rodolfo Rendon |
| Pubbl/distr/stampa | London, England : , : IntechOpen, , [2018] |
| Descrizione fisica | 1 online resource (78 pages) : illustrations |
| Disciplina | 664.2 |
| Soggetto topico |
Starch
Food industry and trade |
| ISBN |
1-83881-333-0
1-78923-373-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910317809603321 |
| London, England : , : IntechOpen, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemical properties of starch / / edited by Martins Emeje
| Chemical properties of starch / / edited by Martins Emeje |
| Pubbl/distr/stampa | London, United Kingdom : , : IntechOpen, , [2020] |
| Descrizione fisica | 1 online resource (164 pages) : illustrations |
| Disciplina | 664.2 |
| Collana | Biochemistry |
| Soggetto topico | Starch |
| ISBN | 1-83880-116-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910409743603321 |
| London, United Kingdom : , : IntechOpen, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional starch and applications in food / / Zhengyu Jin, editor
| Functional starch and applications in food / / Zhengyu Jin, editor |
| Pubbl/distr/stampa | Gateway East, Singapore : , : Springer, , 2018 |
| Descrizione fisica | 1 online resource (229 pages) |
| Disciplina | 664.2 |
| Soggetto topico | Starch |
| ISBN | 981-13-1077-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910298583603321 |
| Gateway East, Singapore : , : Springer, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Journal of applied glycoscience
| Journal of applied glycoscience |
| Pubbl/distr/stampa | Ibaraki-ken, Tsukuba-shi, : Nihon Ōyō Tōshitsu Kagakkai, Heisei 15 [2003]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Starch
Starch industry - Japan Starch industry |
| Soggetto genere / forma |
Internet resource
Periodicals. |
| ISSN | 1880-7291 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | jpn |
| Altri titoli varianti | JAG |
| Record Nr. | UNISA-996215751703316 |
| Ibaraki-ken, Tsukuba-shi, : Nihon Ōyō Tōshitsu Kagakkai, Heisei 15 [2003]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Journal of applied glycoscience
| Journal of applied glycoscience |
| Pubbl/distr/stampa | Hitotsubashi, Chiyoda-ku, : Japanese Society of Applied Glycoscience, [1999]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Starch
Starch industry - Japan Glycomics Glycoconjugates Polysaccharides Carbohydrates Amidon - Industrie - Japon Glycomique Glucides Glycoconjugués carbohydrate Starch industry |
| Soggetto genere / forma |
Periodical
Periodicals. |
| ISSN | 1880-7291 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910146949803321 |
| Hitotsubashi, Chiyoda-ku, : Japanese Society of Applied Glycoscience, [1999]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Physical modifications of starch / / Zhongquan Sui and Xiangli Kong, editors
| Physical modifications of starch / / Zhongquan Sui and Xiangli Kong, editors |
| Pubbl/distr/stampa | Gateway East, Singapore : , : Springer, , 2018 |
| Descrizione fisica | 1 online resource (178 pages) |
| Disciplina | 664.2 |
| Soggetto topico | Starch |
| ISBN | 981-13-0725-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910298427703321 |
| Gateway East, Singapore : , : Springer, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Standardized Procedures and Protocols for Starch
| Standardized Procedures and Protocols for Starch |
| Autore | Bangar Sneh Punia |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, NY : , : Springer, , 2024 |
| Descrizione fisica | 1 online resource (363 pages) |
| Collana | Methods and Protocols in Food Science Series |
| Soggetto topico |
Starch
Food science |
| ISBN |
9781071638668
1071638661 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Contents -- Contributors -- Chapter 1: Importance of Starch Characterization -- 1 Introduction -- 2 Materials -- 2.1 Importance of Starch in the Food Industry -- 2.1.1 Starch as Thickening -- 2.1.2 Starch as a Binding and Gelling Agent -- 2.1.3 Starch as Fat Replacement -- 2.2 Composition and Structure of Starch -- 3 Methods -- 3.1 Methods and Techniques for Starch Characterization -- 3.2 Characterization Methods -- 3.2.1 Differential Scanning Calorimetry -- 3.2.2 X-Ray Diffraction -- 3.2.3 Scanning Electron Microscopy -- 3.2.4 Fourier-Transform Infrared Spectroscopy -- 3.3 Starch Characterization in Industrial Applications -- 3.3.1 Papermaking and Textiles -- 3.3.2 Bioplastics and packaging Materials -- 3.4 Starch Characterization in Nutritional Studies -- 3.4.1 Digestibility of Starch and Glycemic Index -- 4 Notes -- References -- Chapter 2: Morphological Characterization of Starches -- 1 Introduction -- 2 Materials -- 2.1 Optical Microscopy -- 2.2 Scanning Electron Microscopy -- 2.3 Transmission Electron Microscope -- 2.4 Polarizing Microscope -- 2.5 Confocal Laser Scanning Microscopy -- 2.6 Atomic Force Microscopy -- 3 Methods -- 3.1 Optical Microscopy -- 3.1.1 Starch Powder -- 3.1.2 Liquid Starch Sample -- 3.2 Scanning Electron Microscopy -- 3.2.1 Powder Samples -- 3.2.2 Block Samples -- 3.3 Transmission Electron Microscope -- 3.4 Polarizing Microscope -- 3.5 Confocal Laser Scanning Microscopy -- 3.6 Atomic Force Microscopy -- 4 Notes -- 5 Conclusion -- References -- Chapter 3: Characterization Methods of Amylose and Amylopectin -- 1 Introduction -- 1.1 AM and AP: Characterization and Functional Role -- 1.1.1 Overview of AM -- 1.1.2 Characterization of AM -- 1.1.3 Overview of AP -- 1.1.4 Characterization of AP -- 2 Materials and Methods -- 2.1 Sample Preparation -- 2.1.1 Starch Isolation from Wheat.
2.1.2 Starch Isolation from Barley Kernels -- 2.1.3 Starch Extraction from Potato Flour -- 2.1.4 Fractionation of AM and AP -- 2.1.5 Separation and Purification of AM and AP [30] -- 2.2 Determination of AM and AP Structure -- 2.2.1 Spectrophotometric Method -- 2.2.2 Potentiometric Titration Method -- 2.3 Determination of AM Content -- 2.4 Molecular Weight Determination of AM and AP -- 2.5 Chain Length Distribution Analysis of AM and AP -- 2.6 Rheological Analysis of AM and AP [37] -- 2.7 Thermal Characterization of AM-AP Using Differential Scanning Calorimeter (DSC) -- 2.8 Thermogravimetry Analysis (TGA) -- 2.9 Morphological Characterization Using Scanning Electron Microscopy (SEM) -- 2.10 Functional Characterization Using FTIR -- 2.11 Pasting Properties of AM and AP -- 3 Methods -- 3.1 Protocol for Starch Isolation from Wheat -- 3.2 Protocol for Starch Isolation from Barley Kernels -- 3.3 Protocol of Starch Extraction from Potato -- 3.4 Protocol Fractionation of AM and AP from Barley Starch -- 3.5 Protocol for Separation and Purification of AM and AP from Rice Starch -- 3.6 Protocol for the Determination of AM and AP Structure Using Spectrophotometer Method -- 3.7 Protocol for the Determination of AM and AP Structure Using Potentiometric Titration Method -- 3.8 Protocol for Determination of AM Content Using GPC -- 3.9 Protocol for Molecular Weight Determination of AM and AP -- 3.10 Protocol for Chain Length Distribution Analysis -- 3.11 Protocol for Rheological Analysis of AM and AP -- 3.12 Protocol for DSC Analysis of AM and AP -- 3.13 Protocol TGA Analysis of AM and AP -- 3.14 Protocol for Morphological Characterization Using Scanning Electron Microscopy (SEM) -- 3.15 Protocol for Functional Characterization Using FTIR -- 3.16 Protocol for Pasting Properties Evaluation of AM and AP -- 4 Conclusion -- 5 Notes -- References. Chapter 4: Molecular Structure Characterization of Starch -- 1 Introduction -- 1.1 Overview of Size Exclusion Chromatography (SEC) and Asymmetrical Flow Field-Flow Fractionation (AF4) for Molecular Charact... -- 2 Materials -- 2.1 Buffers and Solutions -- 2.2 Enzymes and Standards -- 2.3 Equipment -- 3 Methods -- 3.1 Sample Preparation Methods -- 3.1.1 Milling of Grains -- 3.1.2 Starch Isolation from Barley Flour -- 3.1.3 Starch Extraction from Normal, High Amylose, and Waxy Corn Flour -- 3.1.4 Starch Extraction from Millets -- 3.1.5 Dimethyl Sulfoxide Treatment and Starch Solubilization -- 3.1.6 Debranching -- 3.1.7 Modified Starch -- 3.2 Molecular Characterization of Starch Using SEC-PAD -- 3.3 Molecular Characterization of Modified Starch Using SEC-MALS/MALLS-DRI -- 3.4 Molecular Characterization of Starch Using HPSEC-MALS-RI System -- 3.5 Molecular Characterization of Starch Using the AF4-MALS-RI System -- 3.6 Conclusion -- 4 Notes -- References -- Chapter 5: Starch Paste Properties -- 1 Introduction -- 2 Materials -- 3 Methods -- 3.1 Rapid Viscosity Analyzer -- 3.2 Protocol -- 3.3 For RVA Analysis -- 3.4 Analysis of Starch Pasting Properties -- 3.5 Viewing Results During a Test -- 3.6 Interpretation of RVA Data -- 3.7 Factors Affecting the Starch Sticking Curve -- 4 Notes -- 5 Conclusion -- References -- Chapter 6: Rheological Characterization -- 1 Introduction -- 1.1 Rheology Basics and Characterization -- 1.1.1 Static Methods -- 1.1.2 Dynamic Methods: Oscillatory Testing Methods -- 1.1.3 Dynamic Methods: Wave Propagation Method -- 1.1.4 Dynamic Methods: Steady Flow Method -- 1.1.5 Determining Key Measurements -- 1.1.6 Rheology Fitting Models -- 1.1.7 Pasting Properties and Gel Strength -- 1.2 Rheometry Experimental Methods -- 1.2.1 Flow Viscometers used in Production Floor in Industrial Settings -- 1.2.2 Rotational Instrument Methods. Concentric Cylinder -- Cone and Plate -- Parallel Plate -- Selecting Geometry -- Rheometry Calibration and Considerations -- 1.2.3 Capillary and Slit Viscometers -- 1.2.4 Rheoscope -- 1.2.5 Systemic Rheology -- 2 Materials -- 2.1 Starch Overview -- 2.1.1 Starch Sources and Rheological Behaviors -- 2.1.2 Investigating Phase Transition in Starch -- 2.1.3 Materials to Minimize Evaporation Losses -- 2.1.4 Advanced Equipment -- 3 Methods -- 3.1 Standard Procedures and Protocols -- 3.1.1 Rheological Properties of Non-Newtonian Materials by Rotational Viscometer -- 3.1.2 Cone/Plate Viscosity at a 500/s Shear Rate -- 3.1.3 High-Shear Viscosity Using a Cone/Plate and Capillary Viscometer -- 3.1.4 General Principles of Rotational and Oscillatory Rheometry -- 3.1.5 Dynamic Mechanical Properties Melt Rheology -- 3.1.6 Powder Rheology -- 3.1.7 Dough Rheology -- 4 Notes -- 5 Conclusion -- References -- Chapter 7: X-Ray Diffraction Analysis for Starch -- 1 Introduction -- 1.1 Application of XRD in the Characterization of Different Starches -- 1.1.1 Cereal Starches -- 1.1.2 Tuber Starches -- 1.1.3 Legume Starches -- 1.2 XRD Principle -- 1.2.1 X-Ray Generation and Imaging -- 2 Materials -- 2.1 Sample -- 2.2 Instrumentation -- 2.3 Sample Preparation -- 3 Methods -- 3.1 For Powder XRD Analysis (Fig. 5) -- 3.1.1 Relative Crystallinity of Starch Polymorphs -- 3.1.2 Selection of the Peaks for the Fitting Procedure -- 3.1.3 Selection of the Most Suitable Fitting Function -- 3.1.4 Estimating Starch Crystallinity -- 3.1.5 For Investigating the Gelatinization of Starch -- 3.1.6 For Retrogradation of Starch -- 3.2 Interpretation of XRD Data -- 3.2.1 Millet Starch Representation -- 4 Notes -- 5 Conclusion and Future Direction -- References -- Chapter 8: Starch Digestibility Protocols -- 1 Introduction -- 1.1 Overview of Starch Hydrolysis and Digestibility. 1.2 Starch Structure and Its Influence on Digestibility -- 2 Starch Digestibility and Protocols -- 2.1 Overview and Significance of Estimation of In Vivo Digestibility of Starch -- 2.2 Overview and Significance of Estimation of In Vitro Digestibility of Starch -- 3 Materials -- 3.1 For In Vivo Studies -- 3.1.1 The Human Ileostomy Model -- 3.1.2 Combined CO2/H2 Breath Test -- 3.1.3 In Vivo Glycemic Index Method -- 3.1.4 In Situ Mobile Nylon Bag Method -- 3.1.5 Starch Digestibility Using In Vivo Digesta -- 3.1.6 In Vivo Glycemic Response Using Mice -- 3.2 For In Vitro Studies -- 3.2.1 Using Pepsin Enzyme -- 3.2.2 Using Amylase Enzyme -- 3.2.3 Using Combination of Enzymes Pepsin: Amylase -- 4 In Vivo Starch Digestibility Methods and Protocols -- 4.1 Human Model -- 4.1.1 The Human Ileostomy Model -- 4.1.2 Combined CO2/H2 Breath Test -- 4.1.3 In Vivo Glycemic Index Method -- 4.2 Animal Model -- 4.2.1 In Situ Mobile Nylon Bag Method -- 4.2.2 Starch Digestibility Using In Vivo Digesta -- 4.2.3 In Vivo Glycemic Response Using Mice -- 5 In Vitro Starch Digestibility Methods and Protocols -- 5.1 Using Pepsin Enzyme -- 5.1.1 Processed Foods -- 5.1.2 Whole Grains (Rice and Barley) -- 5.1.3 For Pasta Products -- 5.2 Using Amylase -- 5.3 Using Combination of Enzymes Pepsin-Amylase -- 6 Conclusion -- 7 Notes -- References -- Chapter 9: Physically Modified Starch -- 1 Introduction -- 2 Materials -- 3 Methods -- 3.1 Heat-Moisture Treatment (HMT) -- 3.1.1 Principle -- 3.1.2 Procedure -- 3.1.3 Effect on Starch Properties -- 3.2 Annealing (ANN) -- 3.2.1 Principle -- 3.2.2 Procedure -- 3.2.3 Effect on Starch Properties -- 3.3 Osmotic Pressure Treatment (OPT) -- 3.3.1 Principle -- 3.3.2 Procedure -- 3.3.3 Effect on Starch Properties -- 3.4 Microwave Heating (MWH) -- 3.4.1 Principle -- 3.4.2 Procedure -- 3.4.3 Effect on Starch Properties -- 3.5 Extrusion -- 3.5.1 Principle. 3.5.2 Procedure. |
| Record Nr. | UNINA-9910861098803321 |
Bangar Sneh Punia
|
||
| New York, NY : , : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Starch : Evolution and Recent Advances / / edited by Martins Ochubiojo Emeje
| Starch : Evolution and Recent Advances / / edited by Martins Ochubiojo Emeje |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2022 |
| Descrizione fisica | 1 online resource (200 pages) : illustrations |
| Disciplina | 664.2 |
| Soggetto topico | Starch |
| ISBN | 1-83969-891-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Starch |
| Record Nr. | UNINA-9910586640103321 |
| London : , : IntechOpen, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Starch : Evolution and Recent Advances / / edited by Martins Ochubiojo Emeje
| Starch : Evolution and Recent Advances / / edited by Martins Ochubiojo Emeje |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2022 |
| Descrizione fisica | 1 online resource (xiv, 200 pages) : illustrations |
| Disciplina | 664.2 |
| Collana | Biochemistry, |
| Soggetto topico | Starch |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Starch |
| Record Nr. | UNINA-9910688356603321 |
| London : , : IntechOpen, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Starch [[electronic resource] ] : chemistry and technology / / edited by James N. BeMiller, Roy L. Whistler
| Starch [[electronic resource] ] : chemistry and technology / / edited by James N. BeMiller, Roy L. Whistler |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | London, : Academic, c2009 |
| Descrizione fisica | 1 online resource (900 p.) |
| Disciplina | 664.2 |
| Altri autori (Persone) |
BeMillerJames N
WhistlerRoy Lester |
| Collana | Food science and technology |
| Soggetto topico |
Starch
Chemistry, Organic |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-16893-2
9786612168932 0-08-092655-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Starch: Chemistry and Technology; Copyright Page; Contents; Preface to the Third Edition; List of Contributors; Chapter 1 History and Future of Starch; I. History; 1. Early History; 2. 1500-1900; 3. 1900-Present; II. Development of Specialty Starches; 1. Waxy Corn Starch; 2. High-amylose Corn Starch; 3. Chemically Modified Starches; 4. Other Naturally Modified Corn Starches; III. Other Products from Starch; 1. Sweeteners; 2. Ethanol; 3. Polyols; 4. Organic Acids; 5. Amino Acids; IV. Future of Starch; 1. Two New Starches for Industry; 2. Present American Companies; V. References
Chapter 2 Economic Growth and Organization of the US Corn Starch IndustryI. Introduction; II. Extent and Directions of Market Growth; III. High-fructose Syrup Consumption; IV. Fuel Alcohol; V. Technical Progress; VI. Plant Location; VII. Industry Organization; VIII. Effects of Corn Price Variability; IX. International Involvement; X. Future Industry Prospects; XI. References; Chapter 3 Genetics and Physiology of Starch Development; I. Introduction; II. Occurrence; 1. General Distribution; 2. Cytosolic Starch Formation; 3. Starch Formed in Plastids; III. Cellular Developmental Gradients IV. Non-mutant Starch Granule Polysaccharide Composition1. Polysaccharide Components; 2. Species and Cultivar Effects on Granule Composition; 3. Developmental Changes in Granule Composition; 4. Environmental Effects on Granule Composition; V. Non-mutant Starch Granule and Plastid Morphology; 1. Description; 2. Species and Cultivar Effects on Granule Morphology; 3. Developmental Changes in Average Starch Granule Size; 4. Formation and Enlargement of Non-mutant Granules; VI. Polysaccharide Biosynthesis; 1. Enzymology 2. Compartmentation and Regulation of Starch Synthesis and Degradation in Chloroplasts3. Compartmentation and Regulation of Starch Synthesis in Amyloplasts; VII. Mutant Effects; 1. Waxy; 2. Amylose-extender; 3. Sugary; 4. Sugary-2; 5. Dull; 6. Amylose-extender Waxy; 7. Amylose-extender Sugary; 8. Amylose-extender Sugary-2; 9. Amylose-extender Dull; 10. Dull Sugary; 11. Dull Sugary-2; 12. Dull Waxy; 13. Sugary Waxy; 14. Sugary-2 Waxy; 15. Sugary Sugary-2; 16. Amylose-extender Dull Sugary; 17. Amylose-extender Dull Sugary-2; 18. Amylose-extender Dull Waxy; 19. Amylose-extender Sugary Sugary-2 20. Amylose-extender Sugary Waxy21. Amylose-extender Sugary-2 Waxy; 22. Dull Sugary Sugary-2; 23. Dull Sugary Waxy; 24. Dull Sugary-2 Waxy; 25. Sugary Sugary-2 Waxy; 26. Amylose-extender Dull Sugary Waxy; VIII. Conclusions; IX. References; Chapter 4 Biochemistry and Molecular Biology of Starch Biosynthesis; I. Introduction; II. Starch Synthesis in Plants: Localization; 1. Leaf Starch; 2. Starch in Storage Tissues; III. Enzyme-catalyzed Reactions of Starch Synthesis in Plants and Algae and Glycogen Synthesis in Cyanobacteria; IV. Properties of the Plant 1,4-α-Glucan-Synthesizing Enzymes 1. ADP-glucose Pyrophosphorylase: Kinetic Properties and Quaternary Structure |
| Record Nr. | UNINA-9910454478403321 |
| London, : Academic, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Starch
(27)
- Starch industry - Japan (5)
- Starch industry (4)
- Amidon (2)
- Amidon - Industrie (2)