Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 35, Issue 2, Pages 215-236Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/1678-457X.6749
Keywords
starch modification; starch granules; paste properties; conventional starch; unconventional starch; starch biomass; food
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Funding
- Brazilian agency CAPES/PECPG [Process 5532116]
- CNPq [301301/2010-7, 560914/2010-5]
- FAPESP [2012/10685-8]
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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.
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