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Importance of Starch Characterization
Starch, a complex carbohydrate widely found in plants, is crucial in numerous industries such as food, pharmaceuticals, textiles, and paper...
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Standardized Procedures and Protocols for Starch
This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch...
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Physically Modified Starch
The demand for starch is never-ending and is increasing at an alarming rate worldwide for its food and nonfood applications. However, native starch...
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Starch Paste Properties
Starch plays an important role in the food industry. However, the pasting properties of starch are still not fully understood, and many times, its...
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Starch Nanocrystals
Starch nanocrystals (SNCs) refer to platelet particles that are insoluble and possess multifunctional properties. These nano-sized materials are...
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Starch Nanoparticles
Starch nanoparticles (SNPs) are amorphous materials obtained by the disruption of starch granules with “top-down” methods. The current chapter aims...
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Dry Heat Treatment of Starch
Starch from different food/plant sources varies in their physicochemical as well as nutritional properties. The inherently imperfect nature of high...
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Starch Nanofibers
The study of starch nanofibers for food applications is a develo** area. Starch has been widely used as an ingredient in foods, drugs, cosmetics,...
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Nano Starch: A Review
A naturally occurring polymer, starch is used extensively in a variety of global sectors. Starch nanoparticles (SNPs) are often made in one of two...
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Nano Starch: A Review
A naturally occurring polymer, starch is used extensively in a variety of global sectors. Starch nanoparticles (SNPs) are often made in one of two...
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Starch Nanomaterials as Food Emulsifiers
The production and modification of starch nanomaterials (nanocrystals and nanoparticles) to improve emulsification characteristics is a develo**...
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Enzymatically Modified Starch
Starch is a semicrystalline polymer that is abundantly present in nature as a source of energy storage. It has widespread applications in food and...
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Ultrasonication of Starch
Native starches do not have the desired physicochemical properties for develo** novel food and non-food products. Therefore, they are usually...
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Octenyl Succinic Anhydride Modification of Starch
Chemical modification such as succinylation involves the esterification of starch with octenyl succinic anhydride (OSA) to yield a product with...
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Hydrolysis of Starch
The hydrolysis of starch is an important process used in various industries, including food, pharmaceuticals, and biofuels. It involves breaking...
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Chemically Modified Starch
Starch is a homopolymer of glucose found naturally in abundance, having unique physicochemical properties, is biodegradable, low cost, can be...
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Fermentation of Starch
The structure and composition of amylose and amylopectin greatly influence the properties of starch. As an important ingredient in the food industry,...
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Molecular Structure Characterization of Starch
The physicochemical, functional, and digestibility properties of starch are greatly influenced by the characterization of the molecular structure....
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Microwave Irradiation of Starch
Modification of starch is a technique to improve the starch properties which adds value towards the treated starches. The modification uses...
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Starch Digestibility Protocols
Starch is a major energy source in the diet and is an easily absorbed form of carbohydrates. Maltose, maltotriose, and other branched...