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Identification and Analysis of Starch by Maria Teresa Pedrosa Silva Clerici; Ulliana Marques Sampaio; Marcio Schmiele is a book available to read on EtoBox.

What is Identification and Analysis of Starch about?

A number of methods with different purposes can be used to characterize starch in foods, including identification; quantification; assessment of purity degree; type of physical, chemical, and enzymatic modifications; and interactions between starch and other compounds. In addition, the nutritional characteristics of starch, its stability under the processing and storage conditions, and its interactions with the environment can also be assessed. In this context, specific evaluation methods have been developed to provide information to guide scientific development in the field of starch granules. The selection of analysis methods should fit with overall aims, including time of analysis, operating costs, ease of execution, and waste generation, in addition to meeting the common requirements of a laboratory analysis, such as precision, accuracy, repeatability, detection limit, and specificity. As an example, the presence of raw starch in foods can be investigated by the simple use of Lugol's solution (iodine solution and potassium iodide), or by optical microscopy, scanning electron microscopy (SEM), and atomic force microscopy (AFM) methods, whose choice will depend on the type of res

Author

Maria Teresa Pedrosa Silva Clerici; Ulliana Marques Sampaio; Marcio Schmiele

Published

2019

Language

EN