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High Hydrostatic Pressure Treatment of Starch

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Starch: Advances in Modifications, Technologies and Applications

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Abstract

Starch is a really singular and remarkable natural biopolymer, central to human diet. To the variety of granular morphology and properties due to its different plant origins, food technological processes are able add new types and properties, generating opportunities for new products. High Hydrostatic Pressure (HHP) treatment is a trendy physical process that endows its products of a fresh and chemical-free label. This chapter focuses on corn starch HHP treatment, providing a comprehensive overview about the research development, including equipment technology, application and effects on starch, different methods of preparation and the more usual techniques for its characterization.

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de los Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, Universidad Nacional de la Plata, La Plata, Argentina

    Lorena Deladino & Aline Schneider-Teixeira

  2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain

    Antonio Diego Molina-García

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  1. Lorena Deladino
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  2. Aline Schneider-Teixeira
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  3. Antonio Diego Molina-García
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Editors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management Sonipat, Haryana, India

    Vijay Singh Sharanagat

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

    Dharmesh Chandra Saxena

  3. Department of Food Processing Technology, AD Patel Institute of Technology, Gujarat, India

    Kshitiz Kumar

  4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Yogesh Kumar

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Deladino, L., Schneider-Teixeira, A., Molina-García, A.D. (2023). High Hydrostatic Pressure Treatment of Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_10

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