Starch: Chemistry and Technology

ISBN-13: 9780127462752 / Angielski / Twarda / 2009 / 879 str.

Roy L. Whistler; James N. BeMiller; Roy L. Whistler

Opis

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

Recenzje

"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

Spis treści

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

O autorze

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.