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Starch - value addition by modification.
Tharanathan, R. N. (2005) Starch - value addition by modification. Critical Reviews in Food Science and Nutrition, 45 (5). 371-384 ; many ref..
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Abstract
Starch is one of the most important food ingredients possessing value-added attributes for industrial applications. Various chemically modified starch derivatives offer a great scope for high technological value in both food and non-food industries. In this article, starch is discussed with respect to: changes that occur during food processing; value addition by modification; modification by controlled acid/enzymic degradation; modification by oxidation; incorporation into plastics to form biodegradable materials; and biotechnological applications.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | PROCESSING-; REVIEWS-; STARCH-; MODIFICATION- |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Users 197 not found. |
| Date Deposited: | 20 Jul 2011 09:38 |
| Last Modified: | 28 Dec 2011 09:52 |
| URI: | http://ir.cftri.res.in/id/eprint/6341 |
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