James N. BeMiller,
Roy L. Whistler
Elsevier Science
e druk, 2009
9780127462752
Starch
Chemistry and Technology
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2009
ISBN13: 9780127462752
Rubricering
Onderdeel van serie
Food Science and Technology
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
1-History and Future of Starch<br>2-Economic Growth and Organization of the Starch Industry<br>3-Genetics and Physiology of Starch Development<br>4-The Biochemistry and Molecular Biology of Starch Biosynthesis<br>5-Structural Features of Starch Granules I<br>6- Structural Features of Starch Granules II<br>7-Enzymes and Their Action on Starch<br>8-Structural Transitions and Related Physical Properties of Starch<br>9-Corn and Sorghum Starches: Production<br>10-Wheat Starch: Production, Properties, Modification, and Uses<br>11-Potato Starch: Production, Properties, Modification, and Uses<br>12-Tapioca/Cassava Starch: Production and Use<br>13-Rice Starches: Production and Properties<br>14-Rye Starch<br>15-Oat Starch<br>16-Barley Starch: Production, Properties, Modification, and Uses<br>17-Starch Modification<br>18-Starch in the Paper Industry<br>19-Starch in Polymer Composition<br>20-Starch Use in Foods<br>21-Sweeteners from Starches: Production, Properties and Uses<br>22-Cyclodextrins: Properties and Applications