Production and Properties of Starch—Current Research
This Special Issue explores the origin, structure, function, and other properties of a wide range of raw starches, including their production and application in food, industry, and the environment. This Special Issue covers the separation process, modification and other technical means of starch, an...
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| Định dạng: | Online |
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| Ngôn ngữ: | Tiếng Anh |
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MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Những chủ đề: | |
| Truy cập trực tuyến: | ONIX_20240514_9783725805136_296 |
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| _version_ | 1869521672481013760 |
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| collection | Directory of Open Access Books |
| description | This Special Issue explores the origin, structure, function, and other properties of a wide range of raw starches, including their production and application in food, industry, and the environment. This Special Issue covers the separation process, modification and other technical means of starch, and explains the relationship between the separation process, modification technology and morphology, structure, and physicochemical and functional properties of starch granules. Understanding the structural changes induced by the processing technology and the digestive and antidigestive properties of starch is an essential theme of this Special Issue. Current and emerging trends in starch applications are also presented. This Special Issue also details the microstructure of starch, the multiscale structure of starch (including the amylose/amylopectin ratio, fine structures of amylose and amylopectin, short-range ordered structures, helical structures, crystalline features, and lamellar structures), the pasting and thermal properties of starch, gelatinization, and digestibility. This Special Issue is edited by a team of experts with a solid background in starch extraction research and is intended for all those involved in research and development in the field of starch. |
| format | Online |
| id | doab-20.500.12854ir-137699 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1376992024-05-14T14:09:55Z Production and Properties of Starch—Current Research Tong, Litao Wang, Lili kidney bean resistant starch hyperlipidemia acute pancreatitis intestinal barrier damage microwave energy pasting properties legume starch microstructure starch-based food indica–japonica hybrid rice palatability aroma components starch functionality storability sago starch gamma irradiation annealing DSC pasting swelling power crystalline order gel firmness ultrasound semidry-milled rice flour rice bread properties electrospinning fibers pea starch cassava starch reactive extrusion entanglement concentration Tartary buckwheat rutinosidase starch physicochemical properties digestibility highland barley starch extraction method gelatinization retrogradation resistant starch diabetes hypoglycemic mechanisms intestinal microbiota starch-interacting proteins glucan water dikinase phosphoglucan water dikinase plastidial phosphorylase potato Solanum tuberosum L. enzyme sorghum (Sorghum bicolor L.) extract sorption amylose iodine iodide UV-vis DFT n/a thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics This Special Issue explores the origin, structure, function, and other properties of a wide range of raw starches, including their production and application in food, industry, and the environment. This Special Issue covers the separation process, modification and other technical means of starch, and explains the relationship between the separation process, modification technology and morphology, structure, and physicochemical and functional properties of starch granules. Understanding the structural changes induced by the processing technology and the digestive and antidigestive properties of starch is an essential theme of this Special Issue. Current and emerging trends in starch applications are also presented. This Special Issue also details the microstructure of starch, the multiscale structure of starch (including the amylose/amylopectin ratio, fine structures of amylose and amylopectin, short-range ordered structures, helical structures, crystalline features, and lamellar structures), the pasting and thermal properties of starch, gelatinization, and digestibility. This Special Issue is edited by a team of experts with a solid background in starch extraction research and is intended for all those involved in research and development in the field of starch. 2024-05-14T14:09:49Z 2024-05-14T14:09:49Z 2024 book ONIX_20240514_9783725805136_296 9783725805136 9783725805143 https://directory.doabooks.org/handle/20.500.12854/137699 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8920 https://mdpi.com/books/pdfview/book/8920 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-0514-3 10.3390/books978-3-7258-0514-3 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725805136 9783725805143 190 open access |
| spellingShingle | kidney bean resistant starch hyperlipidemia acute pancreatitis intestinal barrier damage microwave energy pasting properties legume starch microstructure starch-based food indica–japonica hybrid rice palatability aroma components starch functionality storability sago starch gamma irradiation annealing DSC pasting swelling power crystalline order gel firmness ultrasound semidry-milled rice flour rice bread properties electrospinning fibers pea starch cassava starch reactive extrusion entanglement concentration Tartary buckwheat rutinosidase starch physicochemical properties digestibility highland barley starch extraction method gelatinization retrogradation resistant starch diabetes hypoglycemic mechanisms intestinal microbiota starch-interacting proteins glucan water dikinase phosphoglucan water dikinase plastidial phosphorylase potato Solanum tuberosum L. enzyme sorghum (Sorghum bicolor L.) extract sorption amylose iodine iodide UV-vis DFT n/a thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics Production and Properties of Starch—Current Research |
| title | Production and Properties of Starch—Current Research |
| title_full | Production and Properties of Starch—Current Research |
| title_fullStr | Production and Properties of Starch—Current Research |
| title_full_unstemmed | Production and Properties of Starch—Current Research |
| title_short | Production and Properties of Starch—Current Research |
| title_sort | production and properties of starch current research |
| topic | kidney bean resistant starch hyperlipidemia acute pancreatitis intestinal barrier damage microwave energy pasting properties legume starch microstructure starch-based food indica–japonica hybrid rice palatability aroma components starch functionality storability sago starch gamma irradiation annealing DSC pasting swelling power crystalline order gel firmness ultrasound semidry-milled rice flour rice bread properties electrospinning fibers pea starch cassava starch reactive extrusion entanglement concentration Tartary buckwheat rutinosidase starch physicochemical properties digestibility highland barley starch extraction method gelatinization retrogradation resistant starch diabetes hypoglycemic mechanisms intestinal microbiota starch-interacting proteins glucan water dikinase phosphoglucan water dikinase plastidial phosphorylase potato Solanum tuberosum L. enzyme sorghum (Sorghum bicolor L.) extract sorption amylose iodine iodide UV-vis DFT n/a thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics |
| topic_facet | kidney bean resistant starch hyperlipidemia acute pancreatitis intestinal barrier damage microwave energy pasting properties legume starch microstructure starch-based food indica–japonica hybrid rice palatability aroma components starch functionality storability sago starch gamma irradiation annealing DSC pasting swelling power crystalline order gel firmness ultrasound semidry-milled rice flour rice bread properties electrospinning fibers pea starch cassava starch reactive extrusion entanglement concentration Tartary buckwheat rutinosidase starch physicochemical properties digestibility highland barley starch extraction method gelatinization retrogradation resistant starch diabetes hypoglycemic mechanisms intestinal microbiota starch-interacting proteins glucan water dikinase phosphoglucan water dikinase plastidial phosphorylase potato Solanum tuberosum L. enzyme sorghum (Sorghum bicolor L.) extract sorption amylose iodine iodide UV-vis DFT n/a thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics |
| url | ONIX_20240514_9783725805136_296 |