Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.
Key Features:
This book will cover the functional characteristics of conventional and non-conventional starches
It covers the different methods of starch modification, including physical, chemical, and enzymatic methods
The latest information on the properties of modified starch is from different sources
This book will explore the current and emerging application trends of modified starches
With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Professional Reference
Illustrationen
77 s/w Zeichnungen, 35 s/w Tabellen, 100 s/w Abbildungen, 23 s/w Photographien bzw. Rasterbilder
35 Tables, black and white; 77 Line drawings, black and white; 23 Halftones, black and white; 100 Illustrations, black and white
Maße
Höhe: 260 mm
Breite: 183 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-1-032-64716-6 (9781032647166)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, and nanocomposite films/coatings. She has authored or co-authored more than 150 research/review articles, 12 authored/edited books, 35 book chapters, and 20 conference proceedings/seminars. Currently, she is the Associate Editor of the Journal of Food Measurement and Characterization (Springer), an editorial board member of the International Journal of Food Science and Technology (Wiley), Academic editor of the Journal of Food Quality (Hindawi), and a Section Editor of Current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the "Award of Honour" in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA. Also, she received the " Professor Gurcharan Bains Award" from the Association of Food Scientists & Technologists (India) in 2023 for her incredible contribution to Food Science and Technology. She has an H-index of 45 with ~6000 citations, as per Google Scholar.
Dr. Kappat Valiyapeediyekkal Sunooj, Ph.D. currently working as an Assistant Professor in the Department of Food Science and Technology, Pondicherry University, Puducherry, R. Venkataraman Nagar, Kalapet. Dr. KV Sunooj has more than 16 years of experience teaching and conducting research in the area of food technology. He obtained a master's degree from the University of Calicut in 2003 and a PhD from the Defence Food Research laboratory (Ministry of Defence, DRDO), Mysore (Awarded by University of Mysore). He started his career as a Lecturer at the University of Calicut, Kerala, India. After completing Ph.D., he joined as an Assistant professor at the Department of Food Science and Technology, Pondicherry University in 2009. Dr. Sunooj's teaching and research interests are in the area of Food material Science, Biopolymers, and Non-conventional starch. He has more than 100 international publications, including book chapters. He is a member of several international associations, a member of the governing body and research council member of Amala Cancer Research Center, Kerala, and a member of the board of studies at the University of Calicut.
Anil Kumar Siroha, PhD, is presently working as an Assistant Professor (Food Science and Technology) at Chaudhary Charan Singh Haryana Agricultural University College of Agriculture, Bawal (Rewari), Haryana. From January 2018 to June 2023, he worked as Assistant Professor (C) in the Department of Food Science and Technology (FST), Chaudhary Devi Lal University (CDLU), Sirsa (Haryana), India. He received his doctorate in FST from CDLU, Sirsa. His areas of interest include starch, starch modification, and the development of new products. He has authored or co-authored more than 30 research/review articles, 20 book chapters, 05 edited books, and 01 authored book. His significant contributions to research and publication were acknowledged with the Certificate of Felicitation in 2022 and Prof. Carl Hoseney Award in 2023. Dr. Siroha also serves as a reviewer for various national and international journals. He is an active member of the Association of Food Scientists and Technologists (India) (AFSTI) in Mysuru, India. As per Google Scholar, he has an H-index of 19 with ~1155 citations.
Herausgeber*in
Pondicherry University, India
Chaudhary Devi Lal University
1. Starch: Properties and Functionality 2. Heat Moisture Treatment 3. Microwave Treatment 4. Pre-gelatinized starch 5. High hydrostatic pressure on starch modification: Process conditions, equipment settings, and characteristics of modified starches 6. Ultrasound treatment 7. Pulsed Electric Field 8. Ionizing Radiation 9. Nonthermal Plasma 10. Milling 11. Acid Hydrolysis 12. Acetylation/esterification of starch 13. Oxidation of starch 14. Starch grafting 15. Enzymatic Modifications: Properties and Applications
