03205nam a22004335i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001400153072001700167072002300184072001600207245010800223250001800331264006900349300006800418336002600486337002600512338003600538347002400574505048100598520127801079650001802357650002002375650001502395650001802410650002002428650002202448700008702470710003402557773002602591776003602617776003602653776003602689856004602725978-3-031-60086-9DE-He21320251030112344.0cr nn 008mamaa240701s2024    sz |    s    |||| 0|eng d  a97830316008697 a10.1007/978-3-031-60086-92doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema10aStarch Nanomaterials and Food Applicationsh[electronic resource] /cedited by Germán Ayala Valencia.  a1st ed. 2024. 1aCham :bSpringer Nature Switzerland :bImprint: Springer,c2024.  aXVII, 256 p. 186 illus., 180 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aA 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.  aStarch 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. 0aFood science. 0aFoodxAnalysis. 0aChemistry.14aFood Science.24aFood Chemistry.24aFood Engineering.1 aAyala Valencia, Germán.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303160085208iPrinted edition:z978303160087608iPrinted edition:z978303160088340uhttps://doi.org/10.1007/978-3-031-60086-9