Starch: Structure and Functionality - Hardcover

Hardcover

ISBN 10: 0854047425 ISBN 13: 9780854047420

Publisher: Royal Society of Chemistry, 1997

Synopsis

Starch is the basis of a huge global industry. Research in this fast moving field is documented in Starch: Structure and Functionality. Focusing on the three key areas of diet and health, physico-chemical aspects of starch and genetic and agronomic questions, this unique book provides discussion of the latest research in a multidisciplinary setting, with the spectrum of contributions ranging from genetic modification to the end use of starch. Following developments in scientists' abilities to manipulate plant genes, and hence enzymatic pathways, it is important that these manipulations improve the structure and functionality of starch, particularly for researchers in the food industry. Starch: Structure and Functionality will broaden the knowledge base in this important area, and will be of great interest to physicists, chemists, biologists and medical experts alike.

About this title

Review

"... an attractive and readable volume ... recommended reading for those interested in current research developments in starch." (International Journal of Food Science and Technology)

"As a guide to current work on ... starch and starch polymers it is invaluable... A valuable addition to the bookshelf." (Chemistry & Industry No 17 September 1998)

Edition details

• Publisher: Royal Society of Chemistry
• Publication date: 1997
• Language: English
• ISBN 10: 0854047425
• ISBN 13: 9780854047420
• Binding: Hardcover
• Edition number: 1
• Number of pages: 277
• Editor: Frazier P.J., Donald A., Richmond P.