Physicochemical properties, modifications and applications of starches from different botanical sources

Detalhes bibliográficos
Autor(a) principal: Alcázar-Alay,Sylvia Carolina
Data de Publicação: 2015
Outros Autores: Meireles,Maria Angela Almeida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200215
Resumo: Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.
id SBCTA-1_c7a3fa690ed687bdfe5af5b6ee25b1ee
oai_identifier_str oai:scielo:S0101-20612015000200215
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Physicochemical properties, modifications and applications of starches from different botanical sourcesstarch modificationstarch granulespaste propertiesconventional starchunconventional starchstarch biomassfoodPresent trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200215Food Science and Technology v.35 n.2 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6749info:eu-repo/semantics/openAccessAlcázar-Alay,Sylvia CarolinaMeireles,Maria Angela Almeidaeng2015-07-23T00:00:00Zoai:scielo:S0101-20612015000200215Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-07-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physicochemical properties, modifications and applications of starches from different botanical sources
title Physicochemical properties, modifications and applications of starches from different botanical sources
spellingShingle Physicochemical properties, modifications and applications of starches from different botanical sources
Alcázar-Alay,Sylvia Carolina
starch modification
starch granules
paste properties
conventional starch
unconventional starch
starch biomass
food
title_short Physicochemical properties, modifications and applications of starches from different botanical sources
title_full Physicochemical properties, modifications and applications of starches from different botanical sources
title_fullStr Physicochemical properties, modifications and applications of starches from different botanical sources
title_full_unstemmed Physicochemical properties, modifications and applications of starches from different botanical sources
title_sort Physicochemical properties, modifications and applications of starches from different botanical sources
author Alcázar-Alay,Sylvia Carolina
author_facet Alcázar-Alay,Sylvia Carolina
Meireles,Maria Angela Almeida
author_role author
author2 Meireles,Maria Angela Almeida
author2_role author
dc.contributor.author.fl_str_mv Alcázar-Alay,Sylvia Carolina
Meireles,Maria Angela Almeida
dc.subject.por.fl_str_mv starch modification
starch granules
paste properties
conventional starch
unconventional starch
starch biomass
food
topic starch modification
starch granules
paste properties
conventional starch
unconventional starch
starch biomass
food
description Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.
publishDate 2015
dc.date.none.fl_str_mv 2015-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200215
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200215
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6749
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.2 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126319486828544

Registros relacionados