Nonthermal methods for starch modification-A review (CROSBI ID 269597)
Prilog u časopisu | pregledni rad (znanstveni) | međunarodna recenzija
Podaci o odgovornosti
Grgić, Ivanka ; Ačkar, Đurđica ; Barišić, Veronika ; Vlainić, Marko ; Knežević, Nada ; Medverec Knežević, Zvonimira
engleski
Nonthermal methods for starch modification-A review
Starch is a very common carbohydrate. Along with its use in the pharmaceutical, textile, and paper industries, starch is widely used in the food industry as well, but native starch has limited use due to its certain properties such as retrogradation, problems related to gelatinization, instability at high temperatures, and acidic conditions. Various modification procedures are used to improve the properties of native starch. Along with consumer demands for healthy, minimally processed, and sensibly priced food products, more attention is being paid to nonthermal food friendly technologies that are environmentally friendly and do not severely affect the product. Cold plasma, ultrasound, high pressure, and pulsed electric field as nonthermal methods have little influence on the most important properties of food and thus have significant potential in this regard, as the food produced by nonthermal methods might be more acceptable to consumers. This paper gives an overview of previously mentioned methods in starch modification.
nonthermal methods ; starch modification ; cold plasma ; high pressure ; ultrasound ; pulsed electric field
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Podaci o izdanju
43 (12)
2019.
e14242
13
objavljeno
0145-8892
1745-4549
10.1111/jfpp.14242
Povezanost rada
Prehrambena tehnologija