Single, Double, and Triple Starch Modifications
Series: Applications of Starches in Food and Packaging;
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54 680 Ft (52 076 Ft + 5% VAT)
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54 680 Ft
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Product details:
- Publisher Elsevier Science
- Date of Publication 1 August 2026
- ISBN 9780443363245
- Binding Paperback
- No. of pages384 pages
- Size 229x152 mm
- Weight 450 g
- Language English 700
Categories
Long description:
"Single, Double, and Triple Starch Modifications, a volume in the ""Applications of Starches in Food and Packaging"" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter."
MoreTable of Contents:
Part 1: Chemical starch modifications: Synthesis, properties and applications
1. Chemical oxidation of starches
2. Acid hydrolysis of starches
3. Esterification modification of starches
4. Etherification modification of starches
5. Cross-linking modification of starches
6. Graft copolymerization of starches
Part 2: Double starch modifications based on chemical modification: Synthesis, properties and applications
7. Dual chemical modifications of starches
8. Chemical-physical modifications of starches
9. Chemical-enzymatic modifications of starches
Part 3: Triple starch modifications: Synthesis, properties and applications
10. Chemical triple modification of starches
11. Physical method assisted chemical modification of starch
12. Enzymatic assisted chemical modification of starch
