Starch

Chemistry and Technology

AvJames N. BeMiller,Roy L. Whistler

Inbunden, Engelska, 2009

Del i serien Food Science and Technology

2 276 kr

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Beskrivning

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.

Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches
Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches
Explores the genetics, biochemistry, and physical structure of starches
Presents current and emerging application trends for starch

Produktinformation

Utgivningsdatum:2009-04-06
Mått:189 x 246 x 45 mm
Vikt:1 590 g
Format:Inbunden
Språk:Engelska
Serie:Food Science and Technology
Antal sidor:894
Upplaga:3
Förlag:Elsevier Science
ISBN:9780127462752

Utforska kategorier

Mer om författaren

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.

Recensioner i media

"Now fully revised and updated, this edition continues its legacy of providing current and important information on the science of starch – its structure, function, applications and future…This book is the go-to reference for those interested in the production, properties and use of starch and its derivatives."--FST Magazine, August 2013"…this edition continues its legacy of providing current and important information on the science of starch…This book is the go-to reference for those interested in the production, properties and use of starch and its derivatives."--FST (South African Food Science and Technology), August 2013"The third edition of Starch: Chemistry and Technology continues its comprehensive coverage and excellence...Anyone interested in starch chemistry and technology - should own a copy of this book."--David R. Lineback, Senior Fellow, Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland

Innehållsförteckning

1-History and Future of Starch2-Economic Growth and Organization of the Starch Industry3-Genetics and Physiology of Starch Development4-The Biochemistry and Molecular Biology of Starch Biosynthesis5-Structural Features of Starch Granules I6- Structural Features of Starch Granules II7-Enzymes and Their Action on Starch8-Structural Transitions and Related Physical Properties of Starch9-Corn and Sorghum Starches: Production10-Wheat Starch: Production, Properties, Modification, and Uses11-Potato Starch: Production, Properties, Modification, and Uses12-Tapioca/Cassava Starch: Production and Use13-Rice Starches: Production and Properties14-Rye Starch15-Oat Starch16-Barley Starch: Production, Properties, Modification, and Uses17-Starch Modification18-Starch in the Paper Industry19-Starch in Polymer Composition20-Starch Use in Foods21-Sweeteners from Starches: Production, Properties and Uses22-Cyclodextrins: Properties and Applications