Advanced Research in Starch

Chapter 1_Different sources of starch - conventional and non convential sources of starches.- Chapter 2_Structure and morphology of different sources of starches.- Chapter 3_Digestion of starch.- Chapter 4_Glycemic index of starch.- Chapter 5_Food industries.- Chapter 6_Non-food industries.- Chapter 6_Starch aerogels - as a functional ingredient, drug delivery systems, fat replacer, food packaging.- Chapter 7_3D printed starch food for nutraceutical benefits.- Chapter 8_Starch based green flexible electronics.- Chapter 9_Chemical-crosslinking, acid-hydrolysis, oxidation, esterification, etherification.- Chapter 10_Physical.- Chapter 11_Enzymatic- amylases and pullulanase.- Chapter 12_Starch modifications using 'green' solvents- Ionic liquids (ILs) and supercritical Carbon di-oxide (ScCO2) .- Chapter 13_Bright field microscopy.- Chapter 14_Scanning electron microscopy.- Chapter 15_Confocal microscopy.- Chapter 16_Polarization microscopy.- Chapter 17_Second harmonic generation microscopy.- Chapter 18_X-ray diffraction spectroscopy.- Chapter 19_FTIR spectroscopy.- Chapter 20_NMR spectroscopy.- Chapter 21_Raman spectroscopy.- Chapter 22_Rheological studies of starch.- Chapter 23_Viscocity and pasting properties of starch.

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• Bioquímica
• Biofísica
• Equipamentos científicos, experiências e técnicas

Starch;Glycemic index;Starch Modifications;Physico-chemical properties;Starch Applications