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E-grāmata: Novel Physical Processing of Starch-Based Products: Strategy for Structure Control

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  • Formāts: 222 pages
  • Izdošanas datums: 16-Jul-2024
  • Izdevniecība: CRC Press
  • Valoda: eng
  • ISBN-13: 9781040085998
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Novel Physical Processing of Starch-Based Products: Strategy for Structure ControlPalielināt
  • Formāts: 222 pages
  • Izdošanas datums: 16-Jul-2024
  • Izdevniecība: CRC Press
  • Valoda: eng
  • ISBN-13: 9781040085998
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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.

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.

The book will benefit researchers and graduate students in the fields of starch, starch-based materials, and food and non-food processing.



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.

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

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.
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