Starch : chemistry and technology
edited by James BeMiller and Roy Whistler
Bok Engelsk 2009
| Medvirkende | |
|---|---|
| Utgitt | Burlington, Mass : Academic , c2009
|
| Omfang | XX, 879 s. : ill.
|
| Utgave | 3rd ed
|
| Opplysninger | Previous ed.: 1984.. - 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. - 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.
|
| Emner | kjemi stivelse teknologi industri
|
| Dewey | |
| ISBN | 9780127462752
|
