Titlebook: Advanced Research in Starch; Nirmal Mazumder,Md. Hafizur Rahman Book 2024 The Editor(s) (if applicable) and The Author(s), under exclusive

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Revealing Ultrastructural Analysis of Starch Using Scanning Electron Microscopy,ttern clearly. A scanning electron microscope (SEM) is employed to examine the microstructure of starch granules generated through the action of α-amylase, offering valuable insights into the enzymatic degradation patterns. This review primarily centers on providing comprehensive information and cha

conception

Analytical Tools for Starch Characterization,erties, especially gelatinization and retrogradation, and their resulting product characteristics have been widely reported. Digestibility of starch has been a matter of research for the nutrition-aware modern global human population. Concepts of rapidly digestible starch and resistant starch attain

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Leitbild Informationsgesellschaftroducts due to their numeral functional properties. However, starch-modifying enzymes, characterized by their properties, mode of action, and applications, are indispensable biocatalysts that continue to drive innovation across diverse sectors and sustainable industrial practices. This chapter focus

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Softwaregestütztes Stoffstrommanagementtive for starch modification due to its benefits including simplicity of accessibility, non-toxicity, and ability to be recycled. These environmentally friendly starch modifications are used in a variety of sectors, such as delivery systems, emulsifiers, adhesives, coatings, and bioplastics. These c

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https://doi.org/10.1007/978-3-642-58774-0ation, hydrolysis, oxidation, crosslinking, and bleaching have been employed to develop chemically modified starches globally. The most commercially exploited sources for the development of modified starches are waxy corn, normal and high-amylose corn, tapioca, potato, and rice starch. These are use

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Leitbild Informationsgesellschaften sourced from microorganisms, plants, or animals, operate under mild conditions, demonstrating high catalytic efficiency, substrate specificity, and eco-friendliness. In terms of mode of action, amylases (α-amylase and β-amylase) hydrolyze starch by cleaving α-1,4-glycosidic bonds or removing malt