Starch: Chemistry and Technology

Voorkant
James N. BeMiller, Roy L. Whistler
Academic Press, 6 apr. 2009 - 894 pagina's
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

 

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Inhoudsopgave

Chapter 1 History and Future of Starch
1
Chapter 2 Economic Growth and Organization of the US Corn Starch Industry
11
Chapter 3 Genetics and Physiology of Starch Development
23
Chapter 4 Biochemistry and Molecular Biology of Starch Biosynthesis
83
Chapter 5 Structural Features of Starch Granules I
149
Chapter 6 Structural Features of Starch Granules II
193
Chapter 7 Enzymes and Their Action on Starch
237
Chapter 8 Structural Transitions and Related Physical Properties of Starch
293
Production and Properties
569
Chapter 14 Rye Starch
579
Chapter 15 Oat Starch
589
Production Properties Modification and Uses
601
Chapter 17 Modification of Starches
629
Chapter 18 Starch in the Paper Industry
657
Chapter 19 Starch in Polymer Compositions
715
Chapter 20 Starch Use in Foods
745

Production
373
Production Properties Modification and Uses
441
Production Modifications and Uses
511
Production and Use
541
Production Properties and Uses
797
Properties and Applications
833
Index
853
Copyright

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Over de auteur (2009)

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.

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