Ozone is a very powerful oxidizing agent and it can be quickly decomposed into oxygen,
leaving no residues and meeting the global demand for sustainability. The effects of the …

In this work, different properties of potato starch modified by ozone oxidation were evaluated
and described aiming to represent different possibilities of industrial application. The most …

Arracacha starch presents interesting properties, such as a relatively low temperature of
gelatinization and high paste clarity when compared with other commercial starches. Those …

Cassava, corn and potato starches were subjected to ozone processing under the same
conditions, in order to allow comparisons. The molecular structure was evaluated using two …

Ozone is a more powerful oxidant than common oxidising agents, such as sodium
hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method …

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the
food processing sector. The applicability of ozone technology in food industry is increasing …

This work evaluated the ozonation of cassava starch, correlating the process conditions with
starch structure and properties. The starch structure was evaluated considering both …

Starch–water suspensions were exposed to ozone gas for 1 h at 5° C. The concentration of
dissolved ozone gas in the suspension was kept at 4.2 mg ozone/L− 1 water. Polarised light …

The disadvantageous properties of sago starch has limited its application in food and
industrial processes. The properties of sago starch can be improved by changing its …

This opinion paper discusses the use of emerging technologies for modifying starches, in
order to achieve new properties and applications, thus enhancing their performance. We …