New starches are the trend for industry applications: a review.
By Á. L. Santana, M. Meireles. 2014
167 citations recorded by the source corpus.
Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/a5f2fdf6a4e531fb5e31af00b11ea1cb6db09f97
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Starch from the sea: The green macroalga Ulva ohnoi as a potential source for sustainable starch production in the marine biorefinery (2019, background): “cosmetics, pharmaceutical, packaging, synthetic polymer industries and in other technological developments [4].”