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Springer Starch: Advances in Modifications, Technologies and Applications

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Description

Starch remains one of the most critical structural components in food product development, with the industrial starch market projected to reach 106.64 billion by 2022. While conventional sources like maize, wheat and potato continue to supply substantial starch volumes for industrial applications, modified starch formulations are increasingly preferred for their enhanced functional and structural properties. This Springer publication examines the latest advances in starch modification techniques and technologies, exploring how chemical and physical modifications transform native starches into superior alternatives that outperform their conventional counterparts. Whether you work in food manufacturing, ingredient development, or industrial chemistry, understanding starch modifications is essential for optimising product performance, texture and stability across diverse applications from baking and confectionery to adhesives and paper production.

Key Features

Comprehensive coverage of starch modification technologies and their impact on functional properties in industrial applications.

Explores advantages of modified starches over native counterparts from maize, wheat and potato sources.

Addresses market trends and industrial requirements within the rapidly expanding starch sector.

Covers structural changes and performance improvements achieved through starch modification processes.

Published by Springer, a leading science and technical publisher with expertise in chemistry and materials science.

Serves food manufacturers, chemists and product developers seeking to advance starch-based formulations and applications.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
27 August 2024
Listed Since
28 August 2024

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