Starch chemistry and technology /
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. * Everything needed to evaluate and apply the appropri...
| Other Authors: | BeMiller, James N., Whistler, Roy Lester., ScienceDirect (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
London :
Academic,
[2009]
|
| Physical Description: |
1 online resource (xx, 879 pages) : illustrations. |
| Edition: | 3rd ed. |
| Series: |
Food science and technology (Academic Press)
|
| Subjects: |
Table of Contents:
- 1-History and Future of Starch
- 2-Economic Growth and Organization of the Starch Industry
- 3-Genetics and Physiology of Starch Development
- 4-The Biochemistry and Molecular Biology of Starch Biosynthesis
- 5-Structural Features of Starch Granules I
- 6- Structural Features of Starch Granules II
- 7-Enzymes and Their Action on Starch
- 8-Structural Transitions and Related Physical Properties of Starch
- 9-Corn and Sorghum Starches: Production
- 10-Wheat Starch: Production, Properties, Modification, and Uses
- 11-Potato Starch: Production, Properties, Modification, and Uses
- 12-Tapioca/Cassava Starch: Production and Use
- 13-Rice Starches: Production and Properties
- 14-Rye Starch
- 15-Oat Starch
- 16-Barley Starch: Production, Properties, Modification, and Uses
- 17-Starch Modification
- 18-Starch in the Paper Industry
- 19-Starch in Polymer Composition
- 20-Starch Use in Foods
- 21-Sweeteners from Starches: Production, Properties and Uses
- 22-Cyclodextrins: Properties and Applications.