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.
Book Features
- 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.
Contents
- 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
Book Details
- Hardcover: 894 pages
- Publisher: Academic Press; 3 edition (March 23, 2009)
- Language: English
- ISBN-10: 0127462759
- ISBN-13: 978-0127462752
- Product Dimensions: 9.8 x 7.3 x 1.6 inches
List Price: $200.00