Buch, Englisch, 280 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 896 g
Buch, Englisch, 280 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 896 g
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-3865-1
Verlag: Springer
This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission electron microscope,amylose, amylopectin, chromatographic methods, X-rays by crystals,physical modification methods, and provides a comprehensive discussion of enzymatic modifications of starch. ritten in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readilyreproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Standardized Procedures and Protocols for Starch aims to ensure successful results in the further study of this vital field.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Biowissenschaften Biowissenschaften
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
1. Importance of Starch Characterization
Rafael Audino Zambelli, Amanda Pereira da Rocha, and Luciana Gama de Mendonça
2. Morphological characterization of starchesLu Liu, Ru Jia, Wenjing Chen, Baodong Zheng, and Zebin Guo
3. Characterization methods of Amylose and Amylopectin
Aastha Dewan, Shobhit Ambavat, Vandana Chaudhary, and Priyanka Kajla4. Molecular Structure Characterization of Starch
Priyanka Kajla, Parveen Kumari, Shobhitand Ankur Luthra
5. Starch Paste Properties
Ana Flávia Coelho Pacheco, Flaviana Coelho Pacheco, Fabio Ribeiro dos Santos, Jeferson Silva Cunha, and Paulo Henrique Costa Paiva
6. Rheological Characterization
Bilge Nazli Altay and Christopher L. Lewis
7. X-Ray Diffraction Analysis for Starch
Parveen Kumari, Ankur Luthra, Prerna Sethi, and Sonika Banyal
8. Starch Digestibility Protocols
Priyanka Kajla, Sangeeta Yadav, and Mukesh Kumar
9. Physically Modified Starch
Palak Mahajan and Kalyani Sharma
10. Chemically Modified Starch
Ranjan Kaushik, Ankit Kumar, Rekha, Rakesh Gehlot, and NehaRani
11. Enzymatically Modified Starch
Mitali Madhumita, Puja Priyadarshini Nayak, and Sujosh Nandi
