Starch

Produk Detail:
  • Author : James N. BeMiller
  • Publisher : Academic Press
  • Pages : 894 pages
  • ISBN : 9780080926551
  • Rating : /5 from reviews
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Download or Read online Starch full in PDF, ePub and kindle. this book written by James N. BeMiller and published by Academic Press which was released on 06 April 2009 with total page 894 pages. We cannot guarantee that Starch book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Starch

Starch
  • Author : James N. BeMiller,Roy L. Whistler
  • Publisher : Academic Press
  • Release : 06 April 2009
GET THIS BOOK Starch

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

Handbook of Starch Hydrolysis Products and their Derivatives

Handbook of Starch Hydrolysis Products and their Derivatives
  • Author : M.W. Kearsley,S.Z. Dziedzic
  • Publisher : Springer Science & Business Media
  • Release : 31 December 1995
GET THIS BOOK Handbook of Starch Hydrolysis Products and their Derivatives

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly

Starch

Starch
  • Author : T L Barsby,A M Donald,P J Frazier
  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2007
GET THIS BOOK Starch

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents

Starch

Starch
  • Author : Vladimir P. Yuryev
  • Publisher : Nova Publishers
  • Release : 23 September 2021
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The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of

Starch in Food

Starch in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release : 20 September 2004
GET THIS BOOK Starch in Food

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the

Industrial Uses of Starch and its Derivatives

Industrial Uses of Starch and its Derivatives
  • Author : R.W. Radley
  • Publisher : Springer Science & Business Media
  • Release : 30 September 1976
GET THIS BOOK Industrial Uses of Starch and its Derivatives

The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally

Starch in Food

Starch in Food
  • Author : Malin Sjöö,Lars Nilsson
  • Publisher : Woodhead Publishing
  • Release : 25 November 2017
GET THIS BOOK Starch in Food

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch,

Functional Starch and Applications in Food

Functional Starch and Applications in Food
  • Author : Zhengyu Jin
  • Publisher : Springer
  • Release : 19 September 2018
GET THIS BOOK Functional Starch and Applications in Food

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.

Starch

Starch
  • Author : Yasunori Nakamura
  • Publisher : Springer
  • Release : 07 May 2015
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This book provides a detailed overview of the current understanding of the metabolic system of starch biosynthesis and degradation in plants. The focus is on new topics regarding the functional interaction between multiple enzymes and the initiation process of starch biosynthesis, which are essential for further understanding of related metabolic features. The book also explains and discusses the distinct structures of amylopectin and amylose and the crystalline structure of starch granules. At the same time, readers will be made aware

Starch Polymers

Starch Polymers
  • Author : P. Halley,L. Averous
  • Publisher : Newnes
  • Release : 08 March 2014
GET THIS BOOK Starch Polymers

This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and applications. This books topic is in a cutting edge and emerging technology area of biomaterials, nanomaterials and renewable materials, and will involve international experts in diverse fields from genetic engineering to applications. Focuses on cutting edge applications of starch polymers, including starch genetics and Rheology Contains working examples and provides real problems and solutions in the area of biomaterials, nanomaterials, and renewable

Starch derivatization

Starch derivatization
  • Author : K.F. Gotlieb,A. Capelle
  • Publisher : Wageningen Academic Publishers
  • Release : 14 April 2005
GET THIS BOOK Starch derivatization

"Starch derivatization: fascinating and unique industrial opportunities" addresses the large possibilities of starch as an industrial raw material. Starch is industrially produced on a large scale, from various plants such as corn, tapioca and potato. It is renewable, "green" and cheap. Although the starches from these plants differ, the current application areas are the same. Besides the classical applications of starch in food products, their use as adhesives and in the paper and textile industry, new applications such as bioplastics

Physical Modifications of Starch

Physical Modifications of Starch
  • Author : Zhongquan Sui,Xiangli Kong
  • Publisher : Springer
  • Release : 19 September 2018
GET THIS BOOK Physical Modifications of Starch

This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function