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Starch : chemistry and technology /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic,
�2009.
|
| Edición: | 3rd ed. |
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
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| 007 | cr cn||||||||| | ||
| 008 | 090625s2009 enka ob 001 0 eng d | ||
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| 020 | |a 9780127462752 | ||
| 020 | |a 0127462759 | ||
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| 020 | |a 008092655X |q (electronic bk.) | ||
| 024 | 3 | |a 9780127462752 | |
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| 050 | 4 | |a QD321 |b .W43 2009 | |
| 070 | |a TP248.S7 |b S72 2009 | ||
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.2 |2 22 |
| 245 | 0 | 0 | |a Starch : |b chemistry and technology / |c edited by James N. BeMiller, Roy L. Whistler. |
| 250 | |a 3rd ed. | ||
| 260 | |a London : |b Academic, |c �2009. | ||
| 300 | |a 1 online resource (xx, 879 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file | ||
| 490 | 1 | |a Food science and technology | |
| 520 | |a 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. | ||
| 505 | 0 | |a 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. | |
| 500 | |a Previous edition: 1984. | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Starch. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Starch. |2 fast |0 (OCoLC)fst01131597 | |
| 650 | 7 | |a Chemie |2 gnd |0 (DE-588)4009816-3 | |
| 650 | 7 | |a Lebensmittel |2 gnd |0 (DE-588)4034870-2 | |
| 650 | 7 | |a Pharmazeutische Technologie |2 gnd |0 (DE-588)4045699-7 | |
| 650 | 7 | |a Pharmazie |2 gnd |0 (DE-588)4045705-9 | |
| 650 | 7 | |a St�arke |2 gnd |0 (DE-588)4182793-4 | |
| 653 | 0 | 0 | |a zetmeel |
| 653 | 0 | 0 | |a starch |
| 653 | 1 | 0 | |a Chemistry of Food Components |
| 653 | 1 | 0 | |a Chemie van voedselcomponenten |
| 700 | 1 | |a BeMiller, James N. | |
| 700 | 1 | |a Whistler, Roy Lester. | |
| 776 | 0 | 8 | |i Print version: |t Starch. |b 3rd ed. |d London : Academic, �2009 |z 9780127462752 |z 0127462759 |w (OCoLC)288986644 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780127462752 |z Texto completo |