Starch. Chemistry and Technology. Edition No. 3. Food Science and Technology

Table of 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

Authors

James N. BeMiller Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry. Roy L. Whistler Purdue University, West Lafayette, IN, USA.