This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. In the second edition, chapters are updated according to the recent research progress. Three new chapters are added including pulsed electric fields, dry heating and physical treatments that produce chemical changes. Chapter one is rewrote into three individual chapters including Molecular Structure of Starch, Granular Structure of Starch and Physicochemical Properties of Starch, aiming to help the readers better understand the structure of starch. This book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. It provides valuable information for researchers and product developers to work on starch.

This book intends to introduce significance and efficacy of bio-polymers in diverse fields to the learners at graduate and post graduate level in various universities. Synthetic polymeric materials have captured almost every single field from food packaging to medicines, but at the same time their indiscriminate use is becoming a major threat to the environment as disposal of non-degradable material is still a big challenge to the industries. The present book will enable the learners growing importance of modified bio-polymers with enhanced properties. The first chapter of the book elaborates on starch as a potential bio-polymer. It reviews the morphology and amylose composition of starch in detail. The next chapter throws light on physico-chemical properties of natural bio-polymer that can be enhanced further for broader range of applications. Chapter 3 and 4 are the key components of the book extensively covering contemporary methods of physical and chemical modification. Applications of starch are discussed in chapter 5 inviting scope for researchers to explore enhanced properties of modified bio-polymers for wide applications. Role of cross- linker in modifying native starch is emphasized in chapter 6 with special focus on application of modified starch as trace pollutant adsorbent. The concluding chapter reviews the experimental study of cross- linked potato starch supplemented by characterization using instrumental techniques. Author expects the learners to develop interest in studying and synthesizing modified bio-polymers to explore applications in diverse fields.

Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.

A comprehensive overview of recent developments in starch-based materials, ideal for students and researchers working in bio-based and biodegradable polymers and composites.

An exhaustive and timely overview of renewable polymers from a respected chemist and successful author The recent explosion of interdisciplinary research has fragmented the knowledge base surrounding renewable polymers. The Chemistry of Bio-based Polymers brings together, in one volume, the research and work of Professor Johannes Fink, focusing on biopolymers that can be synthesized from renewable polymers. After introducing general aspects of the field, the book’s subsequent chapters examine the chemistry of biodegradable polymeric types sorted by their chemical compounds, including the synthesis of low molecular compounds. Various categories of biopolymers are detailed including vinyl-based polymers, acid and lactone polymers, ester and amide polymers, carbohydrate-related polymers and others. Procedures for the preparation of biopolymers and biodegradable nanocomposites are arranged by chemical methods and in vitro biological methods, with discussion of the issue of “plastics from bacteria.” The factors influencing the degradation and biodegradation of polymers used in food packaging, exposed to various environments, are detailed at length. The book covers the medical applications of bio-based polymers, concentrating on controlled drug delivery, temporary prostheses, and scaffolds for tissue engineering. Professor Fink also addresses renewable resources for fabricating biofuels and argues for localized biorefineries, as biomass feedstocks are more efficiently handled locally. Audience The Chemistry of Bio-based Polymers will be read by chemists, polymer and materials scientists, chemical, bio-based, and biomedical engineers, agricultural and environmental faculty and all those who work in the bioeconomy area. This book will be critical for engineers in a number of industries including food packaging, medical devices, personal care, fuels, auto, and construction.

This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.

Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources' application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference. - Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references - Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind - Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat - Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu - Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book presents starch extraction and its food and non-food uses, using large and small industrial processes. The methods and equipment of these technologies are analyzed in detail, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders. Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch. - Includes information on modified starches, considered the most valued products in the commercial starch portfolio - Thoroughly explores small extractors of canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders - Describes the small, cassava starch fermentation companies that are found in almost all South American countries

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..