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Starch nanomaterials and food applications

Record Type:	Electronic resources : Monograph/item
Title/Author:	Starch nanomaterials and food applications/ edited by Germán Ayala Valencia.
other author:	Ayala Valencia, Germán.
Published:	Cham :Springer Nature Switzerland : : 2024.,
Description:	xvii, 256 p. :ill. (chiefly col.), digital ;24 cm.
[NT 15003449]:	A Brief Introduction to Starch-based Nanomaterials -- Starch Nanocrystals -- Starch Nanoparticles -- Starch Nanofibers -- Starch Nanovesicles and Nanomicelles -- Starch Nanomaterials for Adsorption and Encapsulation -- Starch Nanomaterials as Food Emulsifiers -- Starch-based Ingredients and Functional Foods -- Starch Nanomaterials as Functional Packaging Ingredients -- Starch Nanomaterials and Digestibility -- Degradation and Environmental Impacts of Starch Nanomaterials.
Contained By:	Springer Nature eBook
Subject:	Starch. -
Online resource:	https://doi.org/10.1007/978-3-031-60086-9
ISBN:	9783031600869

Starch nanomaterials and food applications
Starch nanomaterials and food applications[electronic resource] /edited by Germán Ayala Valencia. - Cham :Springer Nature Switzerland :2024. - xvii, 256 p. :ill. (chiefly col.), digital ;24 cm.

A Brief Introduction to Starch-based Nanomaterials -- Starch Nanocrystals -- Starch Nanoparticles -- Starch Nanofibers -- Starch Nanovesicles and Nanomicelles -- Starch Nanomaterials for Adsorption and Encapsulation -- Starch Nanomaterials as Food Emulsifiers -- Starch-based Ingredients and Functional Foods -- Starch Nanomaterials as Functional Packaging Ingredients -- Starch Nanomaterials and Digestibility -- Degradation and Environmental Impacts of Starch Nanomaterials.

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those found in native starches. In the food industry, starch nanomaterials can be used to reduce spoilage and oxidation in food products or as shell wall materials for encapsulating hydrophilic and hydrophobic compounds, as well as to improve physicochemical properties in foods and food packaging. Starch Nanomaterials and Food Applications presents an exhaustive analysis of the most recent advances in the production of starch nanomaterials and their use in food applications. This text brings together recent advances in the production and food applications of starch nanomaterials. All of the main starches will be covered, including nanocrystals, nanoparticles, nanofibers, nanovesicles,nanomicelles. The food applications of starch nanomaterials are covered in full, including adsorptive and encapsulating materials, emulsifiers and texturizing materials and functional food and packaging ingredients. A further section focuses on the human and environmental impacts of starch nanomaterials.

ISBN: 9783031600869

Standard No.: 10.1007/978-3-031-60086-9doiSubjects--Topical Terms:

842854
Starch.

LC Class. No.: TP415

Dewey Class. No.: 664.2

Starch nanomaterials and food applications
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245 0 0 $a Starch nanomaterials and food applications $h [electronic resource] / $c edited by Germán Ayala Valencia.
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300 $a xvii, 256 p. : $b ill. (chiefly col.), digital ; $c 24 cm.
505 0 $a A Brief Introduction to Starch-based Nanomaterials -- Starch Nanocrystals -- Starch Nanoparticles -- Starch Nanofibers -- Starch Nanovesicles and Nanomicelles -- Starch Nanomaterials for Adsorption and Encapsulation -- Starch Nanomaterials as Food Emulsifiers -- Starch-based Ingredients and Functional Foods -- Starch Nanomaterials as Functional Packaging Ingredients -- Starch Nanomaterials and Digestibility -- Degradation and Environmental Impacts of Starch Nanomaterials.
520 $a Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those found in native starches. In the food industry, starch nanomaterials can be used to reduce spoilage and oxidation in food products or as shell wall materials for encapsulating hydrophilic and hydrophobic compounds, as well as to improve physicochemical properties in foods and food packaging. Starch Nanomaterials and Food Applications presents an exhaustive analysis of the most recent advances in the production of starch nanomaterials and their use in food applications. This text brings together recent advances in the production and food applications of starch nanomaterials. All of the main starches will be covered, including nanocrystals, nanoparticles, nanofibers, nanovesicles,nanomicelles. The food applications of starch nanomaterials are covered in full, including adsorptive and encapsulating materials, emulsifiers and texturizing materials and functional food and packaging ingredients. A further section focuses on the human and environmental impacts of starch nanomaterials.
650 0 $a Starch. $3 842854
650 0 $a Nanostructured materials. $3 584856
650 1 4 $a Food Science. $3 890841
650 2 4 $a Food Chemistry. $3 3531310
650 2 4 $a Food Engineering. $3 3591606
700 1 $a Ayala Valencia, Germán. $3 3718460
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-60086-9
950 $a Biomedical and Life Sciences (SpringerNature-11642)