Study of Starch in Food Chemistry
A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biobased and Biodegradable Polymers".
Deadline for manuscript submissions: closed (25 April 2024) | Viewed by 1616
Special Issue Editor
Special Issue Information
Dear Colleagues,
Starch is one of the most important polysaccharides, especially due to its unique physicochemical properties (dependent on the botanical origin, processing, etc.), making it a unique raw material used by many food industries. Physical, enzymatic, or chemical modifications of native starch from different origins have been applied to expand its application in the production of many food products, particularly those to improve the nutritional quality of final products or enhance its technological attributes. Another important aspect highlighted in recent years has been the interactions of starch with some bioactive compounds that could affect both the nutritional properties and the bioavailability of the latter. Finally, novel technological treatments applied to starch have become a significant aspect to explore for developing new functionalities and original applications in food chemistry. Therefore, this Special Issue in the journal Polymers is focused on studying starch in food chemistry and will provide an overview of the current status and future development in the field.
The Special Issue will cover the following scientific topics:
- Physicochemical and functional starch properties;
- Starch technology;
- Starch applications in food industries;
- Starch modification and its application;
- Resistant starch;
- The nutritional properties of starch;
- Interactions of starch and bioactive compounds.
Dr. Mariela Cecilia Bustos
Guest Editor
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Keywords
- starch digestion
- resistant starch
- modified starch
- starch properties
- starch interactions
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