Novel Physical Processing of Starch-Based Products

Strategy for Structure Control
Herausgeber: Xu, Enbo; Tao, Yang; Li, Dandan

• Gebundenes Buch

Produktbeschreibung

From the perspective of physical action and materials science, the book reviews the structural modification of starch and evaluates novel physical processing of starch-based products.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 222
• Erscheinungstermin: 16. Juli 2024
• Englisch
• Abmessung: 240mm x 161mm x 17mm
• Gewicht: 502g
• ISBN-13: 9781032797373
• ISBN-10: 1032797371
• Artikelnr.: 70148687

Autorenporträt

Enbo Xu is an associate research fellow at the College of Biosystems Engineering and Food Science, Zhejiang University. He focuses on carbohydrate utilization, food structure and processing, grain nutrition and function, etc. He has published about 90 papers in international journals and obtained 15 national invention patents. Dandan Li is an associate professor at the College of Food Science and Technology, Nanjing Agricultural University. She focuses on starch modification, starch-based food production, nonthermal food processing technology, etc. In the past 5 years, she has published more than 70 papers. Yang Tao is an associate professor at the College of Food Science and Technology, Nanjing Agricultural University. He focuses on physical processing of fruits and vegetables and food process simulation. In the past 5 years, he has published 50 papers in international journals.

Inhaltsangabe

1 Multi-scale structure of native and processed starches 2 Hydrothermal
treatment of starch and starchy materials 3 Ultrahigh pressure treatment of
starch and starchy materials 4 Extrusion treatment of starch and starchy
materials 5 Electric field treatment of starch and starchy materials 6
Microwave treatment of starch and starchy materials 7 Ultrasound treatment
of starch and starchy materials 8 Cold plasma treatment of starch and
starchy materials 9 Physical preparation, morphology, and application of
nanosized starch materials 10 Bottom-up additive manufacturing of
starch-added materials and starch gels 11 Future outlook