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Starch. Edition No. 3. Food Science and Technology

  • ID: 1763668
  • April 2009
  • 894 Pages
  • Elsevier Science and Technology
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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

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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

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BeMiller, James N.
Whistler, Roy L.

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Note: Product cover images may vary from those shown

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