Starch : chemistry and technology
by
BeMiller, James N.
Title
:
Starch : chemistry and technology
Author
:
BeMiller, James N.
ISBN
:
9780127462752
9780080926551
Edition
:
3rd ed.
Publication Information
:
London : Academic, ©2009.
Physical Description
:
1 online resource (xx, 879 pages) : illustrations
Series
:
Food science and technology
Food science and technology (Academic Press)
General Note
:
Previous edition: 1984.
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.
Abstract
:
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 appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for starch.
Subject Term
:
Starch.
TECHNOLOGY & ENGINEERING -- Food Science.
Starch. (OCoLC)fst01131597
Chemie (DE-588)4009816-3
Lebensmittel (DE-588)4034870-2
Pharmazeutische Technologie (DE-588)4045699-7
Pharmazie (DE-588)4045705-9
Stärke (DE-588)4182793-4
Genre
:
Electronic books.
Added Author
:
BeMiller, James N.
Whistler, Roy Lester.
Electronic Access
:
| Shelf Number | Item Barcode | Shelf Location | Shelf Location | Holding Information |
|---|
| QD321 .W43 2009 | 1192047-1001 | Elsevier E-Book Collections | Elsevier E-Book Collections | |