Starch : chemistry and technology /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: BeMiller, James N., Whistler, Roy Lester
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic, ©2009.
Edición:3rd ed.
Colección:Food science and technology (Academic Press)
Temas:
Starch.
TECHNOLOGY & ENGINEERING > Food Science.
Chemie
Lebensmittel
Pharmazeutische Technologie
Pharmazie
Stärke
zetmeel
starch
Chemistry of Food Components
Chemie van voedselcomponenten
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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