Naslov
Nonthermal methods for starch modification-A review

Autori
Grgić, Ivanka ; Ačkar, Đurđica ; Barišić, Veronika ; Vlainić, Marko ; Knežević, Nada ; Medverec Knežević, Zvonimira

Izvornik
Journal of food processing and preservation (0145-8892) 43 (2019), 12; E14242, 13

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
nonthermal methods ; starch modification ; cold plasma ; high pressure ; ultrasound ; pulsed electric field

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA