Starch: Chemistry and Technology (Food Science and Technology)

ISBN 10: 0127462708 / ISBN 13: 9780127462707

Published by Academic Press, 1984

Former library book; Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0127462708I3N11

Synopsis:

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.

About the Author: James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.

Bibliographic Details

Title: Starch: Chemistry and Technology (Food ...
Publisher: Academic Press
Publication Date: 1984
Binding: Hardcover
Condition: Good
Dust Jacket Condition: No Jacket
Edition: 2nd Edition