Starch Book

Starch


  • Author : James N. BeMiller
  • Publisher : Academic Press
  • Release Date : 2009-04-06
  • Genre: Technology & Engineering
  • Pages : 894
  • ISBN 10 : 008092655X

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Starch Excerpt :

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

Handbook of Starch Hydrolysis Products and their Derivatives Book
Score: 5
From 1 Ratings

Handbook of Starch Hydrolysis Products and their Derivatives


  • Author : M.W. Kearsley
  • Publisher : Springer Science & Business Media
  • Release Date : 1995-12-31
  • Genre: Science
  • Pages : 275
  • ISBN 10 : 9780751402698

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Handbook of Starch Hydrolysis Products and their Derivatives Excerpt :

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.

Starch Book

Starch


  • Author : Vladimir P. Yuryev
  • Publisher : Nova Publishers
  • Release Date : 2004
  • Genre: Science
  • Pages : 243
  • ISBN 10 : 1594540144

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Starch Excerpt :

The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions (temperature, water content, pressure) during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve further study because they are not yetentirely understood. With this purpose in mind, scientists from different countries continue to discuss the problems of starch science.

Starch Book

Starch


  • Author : T L Barsby
  • Publisher : Royal Society of Chemistry
  • Release Date : 2007-10-31
  • Genre: Technology & Engineering
  • Pages : 232
  • ISBN 10 : 9781847551917

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Starch Excerpt :

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

Industrial Uses of Starch and its Derivatives Book

Industrial Uses of Starch and its Derivatives


  • Author : R.W. Radley
  • Publisher : Springer Science & Business Media
  • Release Date : 1976-09-30
  • Genre: Technology & Engineering
  • Pages : 268
  • ISBN 10 : 0853346917

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Industrial Uses of Starch and its Derivatives Excerpt :

The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.

Starch in Food Book

Starch in Food


  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release Date : 2004-09-20
  • Genre: Technology & Engineering
  • Pages : 605
  • ISBN 10 : 0849325552

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Starch in Food Excerpt :

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

Starch Polymers Book

Starch Polymers


  • Author : P. Halley
  • Publisher : Newnes
  • Release Date : 2014-03-08
  • Genre: Science
  • Pages : 484
  • ISBN 10 : 9780444537317

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Starch Polymers Excerpt :

This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and applications. This books topic is in a cutting edge and emerging technology area of biomaterials, nanomaterials and renewable materials, and will involve international experts in diverse fields from genetic engineering to applications. Focuses on cutting edge applications of starch polymers, including starch genetics and Rheology Contains working examples and provides real problems and solutions in the area of biomaterials, nanomaterials, and renewable materials Provides systematic and in-depth coverage and critical assessment of all starch properties and applications from top scientists in the industry

Starch in Food Book

Starch in Food


  • Author : Malin Sjöö
  • Publisher : Woodhead Publishing
  • Release Date : 2017-11-25
  • Genre: Technology & Engineering
  • Pages : 916
  • ISBN 10 : 9780081008966

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Starch in Food Excerpt :

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Starches Book
Score: 5
From 1 Ratings

Starches


  • Author : Andrea Bertolini
  • Publisher : CRC Press
  • Release Date : 2009-12-07
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 1420080245

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Starches Excerpt :

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production. The book provides an up-to-date overview of starch applications in the food, textiles, pharmaceuticals, chemical, agricultural, and plastic industries when used as a substitute for synthetic polymers. Starch nanocomposites properties and starch-based blends biodegradability are also discussed. The book covers the recent advances made in starch characterization using techniques such as atomic force microscopy and nuclear magnetic resonance. It discusses the main modified starches applications and enzymes used on starch industry. It also addresses starch characterization at the granular, macromolecular, and rheological levels. Under the editorial guidance of renowned food scientist, Andréa Curiacos Bertolini, this book to address starch characterization, applications and biodegradation of starch blends, making it an ideal resource for researchers and product developers interested in starch characterization, nanocomposites, and biopolymer degradation.

Physical Modifications of Starch Book

Physical Modifications of Starch


  • Author : Zhongquan Sui
  • Publisher : Springer
  • Release Date : 2018-09-19
  • Genre: Science
  • Pages : 174
  • ISBN 10 : 9789811307256

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Physical Modifications of Starch Excerpt :

This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.

Starch  Chemistry and Technology Book

Starch Chemistry and Technology


  • Author : Roy L. Whistler
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 589
  • ISBN 10 : 9780323139502

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Starch Chemistry and Technology Excerpt :

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

The Starch Solution Book
Score: 5
From 11 Ratings

The Starch Solution


  • Author : John McDougall
  • Publisher : Rodale Books
  • Release Date : 2013-06-04
  • Genre: Health & Fitness
  • Pages : 368
  • ISBN 10 : 9781609613945

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The Starch Solution Excerpt :

A bestselling author's groundbreaking eating plan that challenges the notion that starch is unhealthy From Atkins to Dukan, the fear-mongering about carbs over the past few decades has reached a fever pitch; the mere mention of a starch-heavy food is enough to trigger a cavalcade of shame and longing. In The Starch Solution, bestselling diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, turn the notion that starch is bad for you on its head. The Starch Solution is based on a simple swap: fueling your body primarily with carbohydrates rather than proteins and fats. This will help you lose weight and prevent a variety of ills. Fad diets come and go, but Dr. McDougall has been a proponent of the plant-based diet for decades, and his medical credibility is unassailable. He is one of the mainstay experts cited in the bestselling and now seminal China Study—called the "Grand Prix of epidemiology" by the New York Times. But what The China Study lacks is a plan. Dr. McDougall grounds The Starch Solution in rigorous scientific fact and research, giving readers easy tools to implement these changes into their lifestyle with a 7-Day Quick Start Plan and 100 delicious recipes. This book includes testimonials from among the hundreds Dr. McDougall has received, including people who have lost more than 125 pounds in mere months as well as patients who have conquered lifethreatening illnesses such as diabetes and cardiac ailments.

Starch based Blends  Composites and Nanocomposites Book
Score: 5
From 1 Ratings

Starch based Blends Composites and Nanocomposites


  • Author : Visakh P. M.
  • Publisher : Royal Society of Chemistry
  • Release Date : 2022-06-24
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : 9781849739795

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Starch based Blends Composites and Nanocomposites Excerpt :

Functional Starch and Applications in Food Book

Functional Starch and Applications in Food


  • Author : Zhengyu Jin
  • Publisher : Springer
  • Release Date : 2018-09-19
  • Genre: Technology & Engineering
  • Pages : 226
  • ISBN 10 : 9789811310775

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Functional Starch and Applications in Food Excerpt :

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.