Novel Physical Processing of Starch-Based Products: Strategy for Structure Control
Editat de Enbo Xu, Dandan Li, Yang Taoen Limba Engleză Hardback – 16 iul 2024
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.
This book will benefit researchers and graduate students in the fields of starch, starch-based materials, and food and non-food processing.
Preț: 1251.04 lei
Preț vechi: 1525.66 lei
-18% Nou
Puncte Express: 1877
Preț estimativ în valută:
239.50€ • 246.31$ • 198.69£
239.50€ • 246.31$ • 198.69£
Carte tipărită la comandă
Livrare economică 17 februarie-03 martie
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781032797373
ISBN-10: 1032797371
Pagini: 222
Ilustrații: 118
Dimensiuni: 156 x 234 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
ISBN-10: 1032797371
Pagini: 222
Ilustrații: 118
Dimensiuni: 156 x 234 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
Public țintă
Postgraduate and Professional ReferenceCuprins
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
Notă biografică
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.
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.
Descriere
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.