The development of green material in the last decade has been increased, which tends to
reduce the impact of humans on the environment. Starch as an agro-sourced polymer has …

Starch is, after cellulose, the most abundant organic compound in nature. Modification of
starch is carried out to enhance the positive attributes and to eliminate the shortcomings of …

Modification of starch is carried out to enhance the positive attributes and eliminate the
shortcomings of the native starches. Modification of starch is an ever evolving industry with …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

Because, in general, native starches do not have properties that make them ideally suited for
applications in food products, most starch is modified by dervatization to improve its …

Heat-moisture treatment is a hydrothermal treatment that changes the physicochemical
properties of starches by facilitating starch chain interactions within the amorphous and …

It is envisaged that there will be a considerable demand in the near future for modified
starches. To meet the demand, the chemical modification of starch, including cross‐linking …

Standard maize starch was hydrothermally treated by Instantaneous Controlled Pressure
Drop (DIC) process at three pressure levels (1, 2 and 3bar) corresponding to the …

Food processing systematically aims at meeting the needs of consumers who are looking for
total high quality and perfect food safety. As the various thermal and non-thermal food …

Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking.
However, its nutritional and technological properties are limited. To remedy this, the use of …