Advanced Research in Starch
Description
This book focuses on the various invasive and non-invasive techniques which can be used for the characterization of starch macromolecules along with, the various types of physical, chemical, and enzymatic modifications of starch to enhance its usage in the food industry. It discusses various biophysical techniques, including scanning electron microscopy, Fourier transforms infrared spectroscopy, X-ray diffraction, Raman scattering, and second harmonic generation microscopy for the understanding of the Physico-chemical properties of starch. The book also sheds light on the visual, rheological characterization of different types of starches that are responsible for altered digestibility. The chapters also cover the applications of starch in food industries, non-food industries, pharmaceuticals, drug delivery systems, and green flexible electronics. Towards the end, the book reviews the chemical, physical, and enzymatic modifications of the starch for improving its properties and applications. This book provides a valuable reference for students and researchers in the field of food science and technology, food science, and nutrition.
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Persons
Dr. Nirmal Mazumder is an Associate Professor at the Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education (MAHE), Manipal, India. He obtained his Ph.D. in 2013 from National Yang Ming Chiao Tung University, Taipei, Taiwan. From 2013 to 2016, he worked as a postdoctoral fellow at the University of Virginia, USA, and the Italian Institute of Technology, Genoa, Italy. He has been developing nonlinear optical microscopes, including two photon fluorescence, second harmonic generation, coherent anti-Stokes Raman scattering for biomedical applications. His research interests include development of microscopy-spectroscopy techniques, biomedical devices, biophotonics, smart materials, microfluidics and its biomedical applications. He has published more than 80 research articles in the peer-reviewed international journals, 7 books, 25 book chapters, and several poster/oral/invited presentations in National and International conferences. He is the member of several national and international scientific societies and organizations including, the Optical Society (OPTICA) (Senior member), SPIE-the International Society for Optical Engineering (Senior member), Society of Biological Chemists (I) (Life Member), Environmental Mutagen Society of India (Life Member), Asian Polymer Association (Life Member), Indian Laser Association-ILA (Life Member), Research Society for the Study of Diabetes in India - RSSDI (Life Member).
Dr. Md. Hafizur Rahman is currently working as a Lecturer at the Department of Quality Control and Safety Management, Faculty of Food Sciences and Safety, Khulna Agricultural University (KAU), Bangladesh. Dr. Rahman acquired his Ph.D. from the Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), China in August 2020. Then, he joined as a Postdoctoral Fellow in the Department of Agro-Product Processing Technology, Jashore University of Science and Technology, Bangladesh for the period of June 2021 to June 2022. Dr. Rahman has extensively worked for a long time on the comparative study of different starch properties after physical modification and its effects on the different gluten-free model dough. He also investigated the effects of different sugars and different level of salt concentrations on the rheological, fermentation, water mobility and microstructural properties of starch based gluten-free model dough prepared from corn, potato and sweet potato starches and he developed some novel starch based gluten-free model dough. Dr. Rahman has published several research articles in the different peer-reviewed international journals.
Content
Chapter 1_
Different sources of starch - conventional and non convential sources of starches.- Chapter
2_
Structure and morphology of different sources of starches.- Chapter
3_
Digestion of starch.- Chapter
4_
Glycemic index of starch.- Chapter
5_
Food industries.- Chapter
6_
Non-food industries.- Chapter
6_
Starch aerogels - as a functional ingredient, drug delivery systems, fat replacer, food packaging.- Chapter
7_
3D printed starch food for nutraceutical benefits.- Chapter
8_
Starch based green flexible electronics.- Chapter
9_
Chemical-crosslinking, acid-hydrolysis, oxidation, esterification, etherification.- Chapter
10_
Physical.- Chapter
11_
Enzymatic- amylases and pullulanase.- Chapter
12_
Starch modifications using 'green' solvents- Ionic liquids (ILs) and supercritical Carbon di-oxide (ScCO2) .-
Chapter 13_
Bright field microscopy.-
Chapter 14_
Scanning electron microscopy.-
Chapter 15_
Confocal microscopy.-
Chapter 16_
Polarization microscopy.-
Chapter 17_
Second harmonic generation microscopy.-
Chapter 18_
X-ray diffraction spectroscopy.-
Chapter 19_
FTIR spectroscopy.-
Chapter 20_
NMR spectroscopy.-
Chapter 21_
Raman spectroscopy.-
Chapter 22_
Rheological studies of starch.-
Chapter 23_
Viscocity and pasting properties of starch.