Starch-Based Materials

Principles and Applications
Erscheinungsjahr 2022
ISBN: 978-0-12-815620-9
Verlag: Elsevier Science

Buch, Englisch, 504 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 801 g

Starch-Based Materials: Principles and Applications explores new technologies and starch modifications to achieve new paradigms on the development of materials. It covers starches with enhanced nutritional and health benefits, discussing them in terms of novel applications for the design of gluten free products and in other recent developments in nutrition, many of which have not been covered in previous literature on the subject. The book also discusses the uses of starch in the manufacture of hydrogels and as a key component in controlled release applications.

Readers will find a great resource that promotes innovation in novel applications of starch in food, pharmaceutical products, and in medical and biomaterial areas. This book will be a valuable resource for scientists working in food ingredients, food product research and development, cereal science, human nutrition, and in other areas.

Zielgruppe

<p>Professionals and academics in food and food ingredient industries, food chemistry, food analysis, food nutrition, food packaging, pharmaceutical application</p>

Autoren/Hrsg.

Miao, Ming

Campanella, Osvaldo H.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Starch overview
2. Starch structural features and properties
3. Physical modification of starch
4. Enzymatic modification of starch
5. Chemical modification of starch
6. Methods of Analyses for starch-based materials
7. Slowly digestible starch
8. Resistant starch
9. Starch nanocrystal
10. Porous starch
11. Highly branched nanoparticle
12. Nanoscale Binary /Ternary/ Quaternary Complex
13. Stabilizing starches (OSA starches)
14. Thermoplastic starch (Biodegradable composites)
15. Pickering Emulsions
16. Bio-active carriers (Controlled-release delivery systems)
17. Starch-based packaging
18. Hydrogels
19. Novel starch-based foods
20. Starch-based superabsorbent

Über Autor(innen)

Campanella, Osvaldo H.
Professor Osvaldo H. Campanella has specialized in Food Engineering. He has worked on modeling the fluid-mechanics of coating flows and rheology of coating dispersions before obtaining a scholarship to carry out graduate studies at the University of Massachusetts in Food Engineering. On completion of his PhD, he worked as a postdoctoral fellow in the same University working in the characterization of food powders. In 1990, Professor Campanella was appointed in the Department of Food Technology, Massey University, New Zealand as a Lecturer and was promoted to the range of Senior Lecturers in the highest range of that position. He focused his research on Food Engineering, Heat Transfer Modeling, Food Extrusion, and Rheology mainly focused on bio and renewable materials. He moved to Purdue University in 1999 where he continued working on areas of Rheology, Food Engineering and Food Processing. He is also actively involved in research related to new methods to characterize the formation of complex compounds using novel acoustic/ultrasound techniques. Since his appointment at Purdue, Professor Campanella has been associated with the Whistler Carbohydrate Research Center where he has researched methods to characterize starch and other biomaterials. Professor Campanella has published more than 150 peer reviewed scientific articles related to rheology, food engineering, extrusion, thermal processing and physicochemical characterization of biomaterials. He co-authored a book in Extrusion of Food and Non-Food materials published in 2014. Professor Campanella was awarded the Best Engineering Teacher Award in Agricultural and Biological Engineering in 2000-2001, 2011-2012 and 2016-2017. In 2007 he was named Purdue University Scholar, a distinction given to faculties that have shown excellence in research and teaching. Professor Campanella has been awarded twice (2008 and 2010) as one the faculties to receive grants for more than one million dollars. He holds several patents related to the processing and functionality of dietary fibers and other biomaterials