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Starch-based Materials: Science and Engineering Science and Engineering

Langue : Anglais

Coordonnateurs : Miao Ming, Campanella Osvaldo H.

Couverture de l’ouvrage Starch-based Materials: Science and Engineering

Starch-based Materials: Science and Engineering explores new technologies and starch modifications to achieve new paradigms on the development of materials. It covers starches with enhanced nutritional and health benefits, discussing them in terms of novel applications for the design of gluten free products and recent development of nutrition, which have not been covered in previous literature on the subject. The book also discusses the uses of starch in the manufacture of hydrogels and as a key component in controlled release applications.

Starch-based Materials: Science and Engineering promotes innovations for novel applications of starch on food, pharmaceutical, medical and biomaterial areas, and is a valuable resource for scientists working in food ingredients, food product research and development, cereal science, and human nutrition, and other areas.



  • Provides current research findings on important starch-based materials in food science and engineering
  • Analyzes each major starch-based material for its structure, physicochemical properties and preparation mechanisms, as well as its industrial applications
  • Provides starch chemistry principles for high quality processing and utilization of starch

1. Starch overview 2. Starch structural features and properties 3. Physical modification of  starch 4. Enzymatic modification of starch 5. Chemical modification of starch 6. Methods of Analyses for starch-based materials 7. Slowly digestible starch 8. Resistant starch 9. Starch nanocrystal 10. Porous starch 11. Highly branched nanoparticle 12. Nanoscale Binary /Ternary/ Quaternary Complex 13. Stabilizing starches (OSA starches) 14. Thermoplastic starch (Biodegradable composites) 15. Pickering Emulsions 16. Bio-active carriers (Controlled-release delivery systems) 17. Starch-based packaging 18. Hydrogels 19. Novel starch-based foods 20. Starch-based superabsorbent

Professionals and academics in food and food ingredient industries, food chemistry, food analysis, food nutrition, food packaging, pharmaceutical application

Dr. Miao started to engage himself in modified starch studies in 2006 and received his Ph.D. in Food Science from Jiangnan University in June 2009. During 2013-2014, he joined Dr. Bruce Hamaker's group of Purdue University as a visiting scholar. He published over 100 research papers and book chapters in high-impact journals such as Carbohydrate Polymers, Food Chemistry, JAFC etc. and had 39 patents. In addition, he has edited 2 Chinese books including “Functional modified starch”, “Non-chemical modification of starch” and translated 1 book of Ann-Charlotte Eliasson’s “Starch in food: structure, function and applications” into Chinese. He also got some awards, such as the Science & Technology Award of China Light Industry Council, the Science & Technology Award of Hebei Province, the Natural Science Award of Ministry of Education etc. One of his many notable achievements in the field of starch-based materials is the first ever industry-scale production of biodegradable food packaging products in 2012 based on his innovative findings. Through long-time efforts, he has successfully developed green processes for the production of many novel starch derivatives, including slowly digestible/resistant starch, starch-based delivery systems, and transferred the technologies to food enterprises for industrialization. Dr. Miao has actively engaged in international scientific collaboration in food science and technology. He was a major organizer of international programs including Purdue-JNU (Jiangnan University) faculty and student exchange programs and International Joint Carbohydrate Research Laboratory between Whistler Centre for Carbohydrate Research and State Laboratory of Food Science and Technology, and a multilateral collaborative program including Purdue, UC-Davis, Cornell, Georgia, USDA, and AAFC for the establishment of the Joint International Research Laboratory of Food Safety in China. During the past two years, he as a co-organizer has organized 2 Purdue-JNU food
  • Provides current research findings on important starch-based materials in food science and engineering
  • Analyzes each major starch-based material for its structure, physicochemical properties, preparation mechanisms and industrial applications
  • Provides starch chemistry principles for the high-quality processing and utilization of starch

Date de parution :

Ouvrage de 504 p.

15.2x22.8 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

Prix indicatif 193,44 €

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