Basic Protocols in Starch Characterization
Description
This book presents a comprehensive and up-to-date collection of analytical methods for starch characterization. Chapters cover techniques such as classical and emerging approaches for evaluating physicochemical properties, structural features, and functional behavior. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Basic Protocols in Starch Characterization aims to be comprehensive guide for researchers in the field.
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Content
Moisture.- Ash.- Lipids.- Protein.- Total Dietary Fiber.- Starch Extraction by Aqueous Method.- Starch Extraction by Reducing Method.- Procedure for Color Analysis of Different Starches using a Portable Colorimeter.- Detection and characterization of starch by near infrared spectroscopy.- Determining the molecular size distribution on starch.- Determining carbonyl and carboxyl groups content on starch.- Starch Paste Clarity Determination.- Starch Syneresis.- Scanning Electronic Microscopy in Starch Characterization.- Morphology and Size Distribution of Starch Granules: A Sem-Imagej Quantitative Analysis Workflow.- Oscillatory rheology for characterization of starch gels.- Mathematical modeling of RVA curves and kinetics of pasting starch.- Glycemic index and load of carbohydrates in vivo method.- Prebiotic activity of resistant starches.- Water Absorption Index and Water Solubility Index.- Oil Holding Capacity.- Emulsifying Capacity and Stability.- The development of starch nanofibers by electrospinning.- The development of starch nanocapsules by electrospraying.
