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BL
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| Record Number
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889807
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| Title & Author
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Functional starch and applications in food /\ Zhengyu Jin editor.
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| Publication Statement
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Singapore :: Springer,, [2018]
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, ©2018
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| Page. NO
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1 online resource
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| ISBN
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9789811310775
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: 9789811310782
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: 9811310777
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: 9811310785
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9789811310768
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9811310769
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| Bibliographies/Indexes
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Includes bibliographical references.
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| Contents
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Intro; Contents; Chapter 1: The Overview of Functional Starch; 1.1 Introduction; 1.2 Characterization of Functional Starch; 1.2.1 Slowly Digestible Starch (SDS); 1.2.2 Resistant Starch (RS); 1.2.3 Porous Starch; 1.2.4 Starch Microemulsion; 1.2.5 Nano-sized Starch; 1.2.6 Starch-Lipid and Starch-Protein Systems; 1.3 Preparation of Functional Starch; 1.3.1 Chemical Modification; 1.3.2 Physical Modification; 1.3.2.1 Plasma Modification; 1.3.2.2 Hydrothermal Treatment; 1.3.2.3 Ultrasonic Treatment; 1.3.2.4 High-Pressure Treatment/Homogenization; 1.3.2.5 Extrusion Processing.
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1.3.2.6 Microwave Irradiation1.3.3 Enzymatic Modification; 1.3.3.1 Acylation; 1.3.3.2 Copolymerization; 1.3.3.3 Debranching Reaction; 1.3.3.4 Branching Reaction; 1.3.3.5 Hydrolyzing Reaction; 1.3.4 Multiple Modifications; 1.4 Characterization of Functional Starch; 1.4.1 Electron Microscopy; 1.4.2 Differential Scanning Calorimetry (DSC); 1.4.3 X-Ray Powder Diffraction (XRD); 1.4.4 Nuclear Magnetic Resonance (NMR) Imaging; 1.4.5 Rheometry; 1.4.6 Size Exclusion Chromatography; 1.5 Functional Starch Applications; 1.5.1 Fat Replacers; 1.5.2 Food Ingredient Capsules; 1.5.3 Edible Films and Coatings.
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2.5.2 SDS and Diabetes2.5.3 SDS and Mental Performance; 2.5.4 SDS and Satiety; 2.6 Applications of SDS; 2.6.1 Applications in Foods; 2.6.1.1 Functional Foods; 2.6.1.2 Slow-Release Energy Beverages; 2.6.2 Applications in Medicine; 2.6.3 Application to Fodder; 2.7 Conclusions and Future Directions; References; Chapter 3: Resistant Starch and Its Applications; 3.1 Introduction; 3.2 Structure and Thermal Properties of Starch Granules; 3.2.1 The Structure of Starch Granules; 3.2.2 Starch Gelatinization and Retrogradation; 3.2.3 Starch Digestibility; 3.3 Types of RS.
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3.4 Factors Affecting the Digestion of Starch3.4.1 The Inaccessibility of Starch; 3.4.2 Starch Granules and Their Crystallinity; 3.4.3 The Amylose/Amylopectin Ratio; 3.4.4 Retrogradation of Amylose; 3.4.5 The Effect of Lipids on the Digestibility of Starch; 3.4.6 The Interaction of Starch with Other Components in Foods; 3.4.7 Processing Conditions; 3.5 RS Preparation; 3.5.1 RSs from Natural Sources; 3.5.2 RS3 from the Heating and Cooling Treatment of Starch; 3.5.3 RS from the HMT of Starch; 3.5.4 RS from Enzyme Treatment of Starch; 3.5.5 RS from Chemically Modified Starches.
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| Abstract
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This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.
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| Subject
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Functional foods.
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Starch.
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Biochemistry.
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Food beverage technology.
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Functional foods.
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Starch.
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TECHNOLOGY ENGINEERING-- Food Science.
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| Dewey Classification
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664.2
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| LC Classification
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TP415
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| Added Entry
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Jin, Zhengyu,1960-
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