Roy L. Whistler – författare
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4 produkter
4 produkter
E-bok
Engelska, 20123 481 kr
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This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
E-bok
Engelska, 20092 136 kr
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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
Inbunden, Engelska, 2009
2 325 kr
Skickas inom 10-15 vardagar
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) starchesCovers the isolation processes, properties, functionalities, and uses of the most commonly used starchesExplores the genetics, biochemistry, and physical structure of starchesPresents current and emerging application trends for starch
E-bok
Engelska, 2012902 kr
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Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch.The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.