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Effect of Microwaves on Food Starches

cris.virtual.author-orcid0000-0003-3967-112X
cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid0000-0001-8851-912X
cris.virtual.author-orcid0000-0001-6597-0858
cris.virtualsource.author-orcidb5ea5133-b916-419e-aa87-86a713721710
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcidfa773a3b-d0b2-4feb-b51f-0901bb0ce777
cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
dc.abstract.enStarch serves as both an energy source and texture-forming agent in food. Modification techniques are used to enhance its functionality. As one of such, microwave irradiation is a promising tool for modifying starch physically and chemically. Water in starch absorbs microwave energy, the amount of which impacts the process outcome. High energy leads to breakdown, while mild treatment alters the physicochemical properties and structure of the polysaccharide, and results in altered pasting characteristics, molecular mass distribution, granule morphology, crystal structure and crystallinity degree. Microwave-assisted chemical modification shows improved reaction rates in solid-state processes. This chapter explores applications of microwave irradiation in starch processing, discussing their potential, limitations, and prospects.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorLewandowicz, Grażyna
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorKubiak, Piotr
dc.contributor.authorBaranowska, Hanna Maria
dc.contributor.editorSingh, Anubhav Pratap
dc.contributor.editorErdogdu, Ferruh
dc.contributor.editorWang, Shaojin
dc.contributor.editorRamaswamy, Hosahalli S.
dc.date.accessioned2024-12-02T10:21:24Z
dc.date.available2024-12-02T10:21:24Z
dc.date.issued2024
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.identifier.doi10.1007/978-3-031-51613-9_10
dc.identifier.eisbn978-3-031-51613-9
dc.identifier.isbn978-3-031-51612-2
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2148
dc.languageen
dc.publisher.ministerialSpringer
dc.relation.bookMicrowave Processing of Foods
dc.relation.pages189-204
dc.sciencecloudsend
dc.titleEffect of Microwaves on Food Starches
dc.typeMonographChapter
dspace.entity.typePublication