Abstract
γ-Irradiation ensures food safety while inducing physicochemical changes of the components. The effect of γ-irradiation on starch, a major component of many food and industrial products, depends on factors including moisture content, composition, and structure of starch, as well as dosage and dose rate of irradiation. This review summarises the impact of γ-irradiation on the composition, physical and molecular structure, physicochemical and nutritional properties, modifications, and uses of starches from diverse botanical origins, and provides suggestions to better utilize this physical treatment.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
