Chemical Properties of Starch and Its Application in the Food Industry

Author:

Omoregie Egharevba Henry

Publisher

IntechOpen

Reference55 articles.

1. Shuren J. Production and use of modified starch and starch derivatives in China. In: Howeler RH, Tan SL, editors. Cassava’s Potential in Asia in the 21st Century: Present Situation and Future Research and Development Needs. In: Proceedings of 6th Regional Workshop; 21–25 February 2000; Ho Chi Minh City, Vietnam; 2000. pp. 553-563

2. Santana AL, Meireles MAA. New starches are the trend for industry applications: A review. Food and Public Health. 2014;4(5):229-241. DOI: 10.5923/j.fph.20140405.04

3. Agrosynergie. Evaluation of Common Agricultural Policy Measures Applied to the Starch Sector Final Report—AGROSYNERGIE—November 2010 [Internet]. 2010. Available from: https://ec.europa.eu/agriculture/sites/agriculture/files/evaluation/market-and-income-reports/2010/starch/fulltext_en.pdf [Accessed: 13 March 2019]

4. Daudt RM, Külkamp-Guerreiro IC, Cladera-Olivera F, Thys RCS, Marczak LDF. Determination of properties of pinhão starch: Analysis of its applicability as pharmaceutical excipient. Industrial Crops and Products. 2014;52:420-429

5. Zhu F, Wang YJ. Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch. Food Chemistry. 2013;138(1):256-262

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