Starch

Starch

• Author : James N. BeMiller
• Publisher : Academic Press
• Release Date : 2009-04-06
• Genre: Technology & Engineering
• Pages : 894
• ISBN 10 : 008092655X
• Total Read : 67
• File Size : 19,9 Mb

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

Starch

• Author : Tina L. Barsby
• Publisher : Royal Society of Chemistry
• Release Date : 2001
• Genre: Cooking
• Pages : 240
• ISBN 10 : 085404860X
• Total Read : 85
• File Size : 6,8 Mb

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 reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

Starch in Food

• Author : Ann-Charlotte Eliasson
• Publisher : CRC Press
• Release Date : 2004-09-20
• Genre: Technology & Engineering
• Pages : 628
• ISBN 10 : 0849325552
• Total Read : 62
• File Size : 12,5 Mb

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

Industrial Uses of Starch and its Derivatives

• Author : R.W. Radley
• Publisher : Springer Science & Business Media
• Release Date : 1976-09-30
• Genre: Technology & Engineering
• Pages : 288
• ISBN 10 : 0853346917
• Total Read : 75
• File Size : 10,5 Mb

The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.

Starches

• Author : Andrea Bertolini
• Publisher : CRC Press
• Release Date : 2009-12-07
• Genre: Technology & Engineering
• Pages : 288
• ISBN 10 : 1420080245
• Total Read : 96
• File Size : 12,8 Mb

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production. The book provides an up-to-date overview of starch applications in the food, textiles, pharmaceuticals, chemical, agricultural, and plastic industries when used as a substitute for synthetic polymers. Starch nanocomposites properties and starch-based blends biodegradability are also discussed. The book covers the recent advances made in starch characterization using techniques such as atomic force microscopy and nuclear magnetic resonance. It discusses the main modified starches applications and enzymes used on starch industry. It also addresses starch characterization at the granular, macromolecular, and rheological levels. Under the editorial guidance of renowned food scientist, Andréa Curiacos Bertolini, this book to address starch characterization, applications and biodegradation of starch blends, making it an ideal resource for researchers and product developers interested in starch characterization, nanocomposites, and biopolymer degradation.

Starch Fundamental aspects

• Author : Roy Lester Whistler
• Publisher : Unknown
• Release Date : 1967
• Genre: Starch
• Pages : 758
• ISBN 10 : PSU:000030682016
• Total Read : 95
• File Size : 11,5 Mb

The Structure of the Starch Grain

• Author : Olenus Lee Sponsler
• Publisher : Unknown
• Release Date : 1922
• Genre: Starch
• Pages : 1
• ISBN 10 : STANFORD:36105046588013
• Total Read : 60
• File Size : 8,7 Mb

Starch Chemistry and Technology

• Author : Roy L. Whistler
• Publisher : Academic Press
• Release Date : 2012-12-02
• Genre: Technology & Engineering
• Pages : 589
• ISBN 10 : 9780323139502
• Total Read : 71
• File Size : 16,5 Mb

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.