Starch : chemistry and technology
Starch stärkelse tärkkelys tärkkelysteollisuus tärkkelysvalmisteet sähkökirjat
Academic
2009
3rd ed.
EISBN 9780080926551
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. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for 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. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for starch.
