Starch: Chemistry and TechnologyJames N. BeMiller, Roy L. Whistler 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 |
Contents
1 | |
11 | |
23 | |
83 | |
149 | |
Chapter 6 Structural Features of Starch Granules II | 193 |
Chapter 7 Enzymes and Their Action on Starch | 237 |
Chapter 8 Structural Transitions and Related Physical Properties of Starch | 293 |
Production and Properties | 569 |
Chapter 14 Rye Starch | 579 |
Chapter 15 Oat Starch | 589 |
Production Properties Modification and Uses | 601 |
Chapter 17 Modification of Starches | 629 |
Chapter 18 Starch in the Paper Industry | 657 |
Chapter 19 Starch in Polymer Compositions | 715 |
Chapter 20 Starch Use in Foods | 745 |
Production | 373 |
Production Properties Modification and Uses | 441 |
Production Modifications and Uses | 511 |
Production and Use | 541 |
797 | |
Properties and Applications | 833 |
853 | |
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Common terms and phrases
3PGA activity ADPGlc PPase amorphous amylopectin amyloplasts amylose amylose content B-type barley starches Biochem Biol branching enzyme Carbohydr cationic starch cells Cereal Chem Cereal Sci chain length chemical coating complex concentration containing cooking corn starch crosslinked crystalline crystallization cyclodextrin dextrins dispersion double helices endosperm fiber Figure flour Food fraction gelatinization glucose glucosyl glucosyl units gluten grain granular starch heating high-amylose Hizukuri hydrolysis hydrolyzed increased isoamylase kernels lipids maize maltodextrins modified modified starches moisture molecular weight molecules mutant normal oat starch oxidation paper Patent phosphate phytoglycogen Plant Physiol plastics Polym polysaccharide potato starch Preiss properties protein reaction reduced residues retrogradation rice starch shear slurry soluble sorghum stability starch granules starch production starch synthase Starch/Stärke steeping structure sugar sulfur dioxide surface swelling synthesis syrup Table tapioca tapioca starch temperature tion tuber viscosity waxy maize starch wet-milling wheat starch