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.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. ix 7. About the editor - p. xiii 8. Preface - p. xv 9. Part I: Single starch modification: Synthesis, properties, and applications - p. P1 10. Chapter 1 Physical modification of natural starch - p. 3 11. Chapter 2 Single starch modification: “chemical modification of natural starch” - p. 41 12. Chapter 3 The combination of starch and exogenous additives - p. 109 13. Chapter 4 Enzymatic modification of natural starch - p. 145 14. Chapter 5 Transgenic modified natural starch - p. 191 15. Chapter 6 Current status of application of mono-modified starch - p. 209 16. Part II: Double starch modifications based on chemical modification: Synthesis, properties, and applications - p. P2 17. Chapter 7 Double starch modification by similar methods - p. 265 18. Chapter 8 Double starch modification by different methods - p. 303 19. Chapter 9 Application of double starch modification - p. 333 20. Part III: Triple starch modifications: Synthesis, properties, and applications - p. P3 21. Chapter 10 Triple starch modification by similar methods - p. 365 22. Chapter 11 Triple starch modification by different methods - p. 393 23. Chapter 12 Application of triple starch modifications - p. 431 24. Index - p. 475
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.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. ix 7. About the editor - p. xiii 8. Preface - p. xv 9. Part I: Single starch modification: Synthesis, properties, and applications - p. P1 10. Chapter 1 Physical modification of natural starch - p. 3 11. Chapter 2 Single starch modification: “chemical modification of natural starch” - p. 41 12. Chapter 3 The combination of starch and exogenous additives - p. 109 13. Chapter 4 Enzymatic modification of natural starch - p. 145 14. Chapter 5 Transgenic modified natural starch - p. 191 15. Chapter 6 Current status of application of mono-modified starch - p. 209 16. Part II: Double starch modifications based on chemical modification: Synthesis, properties, and applications - p. P2 17. Chapter 7 Double starch modification by similar methods - p. 265 18. Chapter 8 Double starch modification by different methods - p. 303 19. Chapter 9 Application of double starch modification - p. 333 20. Part III: Triple starch modifications: Synthesis, properties, and applications - p. P3 21. Chapter 10 Triple starch modification by similar methods - p. 365 22. Chapter 11 Triple starch modification by different methods - p. 393 23. Chapter 12 Application of triple starch modifications - p. 431 24. Index - p. 475
