A Comprehensive Survey of Starch Chemistry ... PDF Download
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Author: Robert Petrie Walton
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 616
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Book Description
Author: Robert Petrie Walton
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 616
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Book Description
Author: James N. BeMiller
Publisher: Academic Press
ISBN: 008092655X
Category : Science
Languages : en
Pages : 900
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Book Description
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
Author: Robert Petrie Walton
Publisher:
ISBN:
Category : Dextrins
Languages : en
Pages : 600
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Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 586
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Book Description
Author: Roy L. Whistler
Publisher: Academic Press
ISBN: 0323139507
Category : Technology & Engineering
Languages : en
Pages : 743
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Book Description
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.
Author:
Publisher:
ISBN:
Category : Chemistry, Physical and theoretical
Languages : en
Pages : 980
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Author:
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 796
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Book Description
Vols. for 1877- include Proceedings of the Society for Analytical Chemistry.
Author:
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 914
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Book Description
Author: N.A. Michael Eskin
Publisher: Academic Press
ISBN: 0080918085
Category : Technology & Engineering
Languages : en
Pages : 572
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Book Description
Biochemistry of Foods
Author: Richard E. Wallace
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 250
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Book Description
