Novel Physical Processing of Starch-Based Products: Strategy for Structure Control
by: Enbo Xu (Editor),Dandan Li(Editor),Yang Tao(Editor)&0more
Publisher:CRC Press
Edition:1st
Publication Date: July 16, 2024
Language:English
Print Length:208 pages
ISBN-10:1032797371
ISBN-13:9781032797373
Book Description
From the perspective of physical action and materials science, this book reviews the structural modification of starch and evaluates novel physical processing of starch-based products.The contributors systematically explain the multi-scale structures of starches and explore various treatments of starch and starch-based materials, including hydrothermal treatment, high-pressure treatment, extrusion treatment, electric field treatment, microwave treatment, ultrasonic treatment, cold plasma treatment, and 3D printing. By thoroughly analyzing and summarizing the structural control of starch, they aim to obtain starch-based products with better physicochemical properties and texture. Furthermore, their industrial applications for future food supply are also demonstrated.This book will benefit researchers and graduate students in the fields of starch, starch-based materials, and food and non-food processing.
About the Author
From the perspective of physical action and materials science, this book reviews the structural modification of starch and evaluates novel physical processing of starch-based products.The contributors systematically explain the multi-scale structures of starches and explore various treatments of starch and starch-based materials, including hydrothermal treatment, high-pressure treatment, extrusion treatment, electric field treatment, microwave treatment, ultrasonic treatment, cold plasma treatment, and 3D printing. By thoroughly analyzing and summarizing the structural control of starch, they aim to obtain starch-based products with better physicochemical properties and texture. Furthermore, their industrial applications for future food supply are also demonstrated.This book will benefit researchers and graduate students in the fields of starch, starch-based materials, and food and non-food processing.
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