Starch-Based Materials: Principles and Applications explores new technologies and starch modifications to achieve new paradigms on the development of materials. It covers starches with enhanced nutritional and health benefits, discussing them in terms of novel applications for the design of gluten free products and in other recent developments in nutrition, many of which have not been covered in previous literature on the subject. The book also discusses the uses of starch in the manufacture of hydrogels and as a key component in controlled release applications.
Readers will find a great resource that promotes innovation in novel applications of starch in food, pharmaceutical products, and in medical and biomaterial areas. This book will be a valuable resource for scientists working in food ingredients, food product research and development, cereal science, human nutrition, and in other areas.
Ming Miao State Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, P. R. China.
Dr. Miao started to engage himself in modified starch studies in 2006 and received his Ph.D. in Food Science from Jiangnan University in June 2009. During 2013-2014, he joined Dr. Bruce Hamaker's group of Purdue University as a visiting scholar. He published over 100 research papers and book chapters in high-impact journals such as Carbohydrate Polymers, Food Chemistry, JAFC etc. and had 39 patents. In addition, he has edited 2 Chinese books including "Functional modified starch, "Non-chemical modification of starch and translated 1 book of Ann-Charlotte Eliasson's "Starch in food: structure, function and applications into Chinese. He also got some awards, such as the Science & Technology Award of China Light Industry Council, the Science & Technology Award of Hebei Province, the Natural Science Award of Ministry of Education etc. One of his many notable achievements in the field of starch-based materials is the first ever industry-scale production of biodegradable food packaging products in 2012 based on his innovative findings. Through long-time efforts, he has successfully developed green processes for the production of many novel starch derivatives, including slowly digestible/resistant starch, starch-based delivery systems, and transferred the technologies to food enterprises for industrialization. Dr. Miao has actively engaged in international scientific collaboration in food science and technology. He was a major organizer of international programs including Purdue-JNU (Jiangnan University) faculty and student exchange programs and International Joint Carbohydrate Research Laboratory between Whistler Centre for Carbohydrate Research and State Laboratory of Food Science and Technology, and a multilateral collaborative program including Purdue, UC-Davis, Cornell, Georgia, USDA, and AAFC for the establishment of the Joint International Research Laboratory of Food Safety in China. During the past two years, he as a co-organizer has organized 2 Purdue-JNU food carbohydrate symposia to help his colleagues broaden their global view of important scientific progresses in China.
Osvaldo H. Campanella Professor of Food Science, Ag and Biological Engineering, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, USA.
Professor Osvaldo H. Campanella has specialized in Food Engineering. He has worked on modeling the fluid-mechanics of coating flows and rheology of coating dispersions before obtaining a scholarship to carry out graduate studies at the University of Massachusetts in Food Engineering. On completion of his PhD, he worked as a postdoctoral fellow in the same University working in the characterization of food powders. In 1990, Professor Campanella was appointed in the Department of Food Technology, Massey University, New Zealand as a Lecturer and was promoted to the range of Senior Lecturers in the highest range of that position. He focused his research on Food Engineering, Heat Transfer Modeling, Food Extrusion, and Rheology mainly focused on bio and renewable materials. He moved to Purdue University in 1999 where he continued working on areas of Rheology, Food Engineering and Food Processing. He is also actively involved in research related to new methods to characterize the formation of complex compounds using novel acoustic/ultrasound techniques. Since his appointment at Purdue, Professor Campanella has been associated with the Whistler Carbohydrate Research Center where he has researched methods to characterize starch and other biomaterials. Professor Campanella has published more than 150 peer reviewed scientific articles related to rheology, food engineering, extrusion, thermal processing and physicochemical characterization of biomaterials. He co-authored a book in Extrusion of Food and Non-Food materials published in 2014. Professor Campanella was awarded the Best Engineering Teacher Award in Agricultural and Biological Engineering in 2000-2001, 2011-2012 and 2016-2017. In 2007 he was named Purdue University Scholar, a distinction given to faculties that have shown excellence in research and teaching. Professor Campanella has been awarded twice (2008 and 2010) as one the faculties to receive grants for more than one million dollars. He holds several patents related to the processing and functionality of dietary fibers and other biomaterials
