03588nam a22005295i 4500 978-3-031-60086-9 DE-He213 20251030112344.0 cr nn 008mamaa 240701s2024 sz | s |||| 0|eng d 9783031600869 978-3-031-60086-9 10.1007/978-3-031-60086-9 doi TX341-641 TDCT bicssc TEC012000 bisacsh TDCT thema Starch Nanomaterials and Food Applications [electronic resource] / edited by Germán Ayala Valencia. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. XVII, 256 p. 186 illus., 180 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda A 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. Starch 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. Food science. 65012 Food Analysis. 70753 Chemistry. Food Science. 65012 Food Chemistry. 70754 Food Engineering. 69616 Ayala Valencia, Germán. editor. edt http://id.loc.gov/vocabulary/relators/edt 79746 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031600852 Printed edition: 9783031600876 Printed edition: 9783031600883 https://doi.org/10.1007/978-3-031-60086-9 ZDB-2-SBL ZDB-2-SXB 61209 61209