High hydrostatic pressure treatment of starch

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.