Handbook of Starch Hydrolysis Products and their Derivatives PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Handbook of Starch Hydrolysis Products and their Derivatives PDF full book. Access full book title Handbook of Starch Hydrolysis Products and their Derivatives by S.Z. Dziedzic. Download full books in PDF and EPUB format.
Author: S.Z. Dziedzic
Publisher: Springer Science & Business Media
ISBN: 1461521599
Category : Technology & Engineering
Languages : en
Pages : 288
Get Book
Book Description
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.
Author: S.Z. Dziedzic
Publisher: Springer Science & Business Media
ISBN: 1461521599
Category : Technology & Engineering
Languages : en
Pages : 288
Get Book
Book Description
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.
Author: Fred W. Schenck
Publisher: New York : VCH
ISBN: 9783527281503
Category : Hydrolysis
Languages : en
Pages : 650
Get Book
Book Description
Author: Fred W. Schenck
Publisher: Wiley
ISBN: 9780471187967
Category : Science
Languages : en
Pages : 650
Get Book
Book Description
Here is complete, up-to-date coverage of all aspects of hydrolysis products, the largest end use of starches - production, technology, and applications worldwide; factory design and construction; product applications, analysis, quality control, and waste treatment; legal aspects; metabolism and industry economics. Also included is an international list of 200 starch hydrolysate producers, a list of fructose-bearing syrup manufacturers (with estimated tonnage), and a directory of suppliers of equipment, ingredients, and technology.
Author: S. Z. Dziedzic
Publisher:
ISBN: 9781461521600
Category :
Languages : en
Pages : 296
Get Book
Book Description
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580231858
Category :
Languages : en
Pages : 16
Get Book
Book Description
Carbohydrates, Hexosans, Starches, Hydrolysis, Redox titrations, Volumetric analysis, Chemical analysis and testing, Specimen preparation, Reproducibility, Paper chromatography, Glucose
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580231872
Category :
Languages : en
Pages : 16
Get Book
Book Description
Starches, Hexosans, Carbohydrates, Hydrolysis, Determination of content, Water content determination, Karl Fischer method, Test equipment, Test specimens, Reproducibility, Chemical analysis and testing, Quantitative analysis
Author:
Publisher: BoD – Books on Demand
ISBN: 1838801154
Category : Science
Languages : en
Pages : 166
Get Book
Book Description
This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.
Author: Robin Lee Conway
Publisher:
ISBN:
Category : Amylases
Languages : en
Pages : 226
Get Book
Book Description
Author: S. Z. Dziedzic
Publisher: Elsevier Applied Science
ISBN: 9780853342991
Category : Technology & Engineering
Languages : en
Pages : 276
Get Book
Book Description
Author: Roy L. Whistler
Publisher: Academic Press
ISBN: 0323139507
Category : Technology & Engineering
Languages : en
Pages : 743
Get Book
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.
