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 will provide a valuable...

The 2006 edition of this authoritative guide on liquid crystalline polymer (LCP) science was produced in response to the wealth of new material generated in the field. It takes the reader through the theoretical underpinnings to real-world applications of LCP technology in a logical, well-integrated manner. A chapter on liquid biopolymers has been introduced, whilst the in-depth discussion on applications describes not only maturing fields of high strength structural LCPs, but also a detailed analysis of the developing area of functional materials. The in-depth coverage and detailed glossary...