"Chemical Properties of Starch" ed. by Martins Emeje

The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch.

This book is about the chemical properties of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Contents
1.Chemically Modified Starches as Excipients in Pharmaceutical Dosage Forms
2.Physical and Chemical Modifications in Starch Structure and Reactivity
3.Starch Source and Its Impact on Pharmaceutical Applications
4.Studies on the Property and Application of Starch Sugar Ester Dodecenylsuccinic
5.Chemical Properties of Starch and Its Application in the Food Industry
6.Application of Starch and Starch Derivatives in Pharmaceutical Formulation
7.Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research
8.Resistant Starch
9.Value of Starch in Indian Traditional Food System
10.Micrometrics and Morphological Properties of Starch