Starch is one of the major polysaccharides employed as
biopolymers by the food industry, and its wide range of
applications has resulted in intense research of starch structure
and technology. Written by an outstanding multidisciplinary team
with complementary expertise in both academia and industry,
Starches: Characterization, Properties, and Applications takes an
innovative approach to the trends of starch production.
The book provides an up-to-date overview of starch applications
in the food, textiles, pharmaceuticals, chemical, agricultural, and
plastic industries when used as a substitute for synthetic
polymers. Starch nanocomposites properties and starch-based blends
biodegradability are also discussed. The book covers the recent
advances made in starch characterization using techniques such as
atomic force microscopy and nuclear magnetic resonance. It
discusses the main modified starches applications and enzymes used
on starch industry. It also addresses starch characterization at
the granular, macromolecular, and rheological levels.
Under the editorial guidance of renowned food scientist, Andrea
Curiacos Bertolini, this book to address starch characterization,
applications and biodegradation of starch blends, making it an
ideal resource for researchers and product developers interested in
starch characterization, nanocomposites, and biopolymer
degradation.
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