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Starch

Starch Book
Author : James N. BeMiller,Roy L. Whistler
Publisher : Academic Press
Release : 2009-04-06
ISBN : 9780080926551
Language : En, Es, Fr & De

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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

Handbook of Starch Hydrolysis Products and their Derivatives

Handbook of Starch Hydrolysis Products and their Derivatives Book
Author : M.W. Kearsley,S.Z. Dziedzic
Publisher : Springer Science & Business Media
Release : 1995-12-31
ISBN : 9780751402698
Language : En, Es, Fr & De

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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.

Starch in Food

Starch in Food Book
Author : Malin Sjöö,Lars Nilsson
Publisher : Woodhead Publishing
Release : 2017-11-25
ISBN : 0081008961
Language : En, Es, Fr & De

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Book Description :

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

Functional Starch and Applications in Food

Functional Starch and Applications in Food Book
Author : Zhengyu Jin
Publisher : Springer
Release : 2018-09-19
ISBN : 9811310777
Language : En, Es, Fr & De

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Book Description :

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.

Starch

Starch Book
Author : Yasunori Nakamura
Publisher : Springer
Release : 2015-05-07
ISBN : 4431554955
Language : En, Es, Fr & De

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Book Description :

This book provides a detailed overview of the current understanding of the metabolic system of starch biosynthesis and degradation in plants. The focus is on new topics regarding the functional interaction between multiple enzymes and the initiation process of starch biosynthesis, which are essential for further understanding of related metabolic features. The book also explains and discusses the distinct structures of amylopectin and amylose and the crystalline structure of starch granules. At the same time, readers will be made aware of areas where further research remains to be done, such as the regulation of starch metabolism, the fine structure of starch molecules, and the manipulation of the structure and functional properties of starch by genetic and molecular technology. Also described are aspects of the biosynthetic machinery of starch, the structure and metabolism of which have developed and been refined during the process of plant evolution. In addition, recent approaches to producing novel starches with distinct physicochemical and functional properties in gene-modified mutants and transgenic plants for industrial applications are introduced. Finally, the book elaborates on the unresolved topics, necessary approaches and future prospects to achieve a complete understanding of the regulation of starch metabolism. This volume is of great value for general scientists, students and anyone wishing to understand the specific and complicated events of starch metabolism and biotechnology. It will be especially useful for food scientists and engineers in academia and industry.

The Complete Technology Book on Starch and Its Derivatives

The Complete Technology Book on Starch and Its Derivatives Book
Author : H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Release : 2004-01-02
ISBN : 8178330733
Language : En, Es, Fr & De

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Book Description :

Starch is a group of poly saccharides, composed of glucopyranose units joined together by glucosidric linkages. Starch is also metabolized for energy in plants and animals, and is used to produce a large number of industrial products. Starch is processed to produce many of the sugars in processed foods. The biggest industrial non food use of starch is as adhesive in the paper making process. Other important fields of starch application are textiles, cosmetic and pharmaceutical uses. Starch can be obtained from maize, sorghum, roots and tubers such as tapioca, arrow root, potatoes etc. Starch truly serves as a multifunctional ingredient in the food industry. Starch is one of the most present biomaterials has witnessed significant developments over the years. By products are obtained in the manufacture of different types of starch such as maize gluten has a number of interesting possible uses in industry, zein (by product of corn processing) is used in the preparation of stable glass like plastics, modification of zien is used as adhesives and in the preparation of coating compositions for paper, the most important by product from wheat starch manufacture is gluten which is used in preparing diabetic foods, for feeding cattle, thickening agent in textile printing and so on. The Global starch market is likely to get respite from deceleration in its market growth, with growth poised to receive a new lease of life in the next few years. This book basically illustrates about the properties, structures, manufacturing process explained with flowcharts and diagrams, applications of starch and its derivatives etc. The major contents of the book are structure and chemical properties of starch, chemical composition, molecular structure, starch granule properties, water sorption and granule swelling as a function of relative humidity, factors affecting starch paste properties, the oxidation of starch etc. This is a unique book, concise, up to date resource offering a valuable presentation of the subject. This book contains processes of starch and its derivatives. This book is an invaluable resource for new entrepreneurs, industrialists, consultants, libraries.

Starch Fundamental aspects

Starch  Fundamental aspects Book
Author : Roy Lester Whistler,Eugee F. Paschall
Publisher : Unknown
Release : 1967
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Starch Fundamental aspects book written by Roy Lester Whistler,Eugee F. Paschall, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Maltose Metabolism During Transitory Starch Degradation

Maltose Metabolism During Transitory Starch Degradation Book
Author : Yan Lu
Publisher : Unknown
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Maltose Metabolism During Transitory Starch Degradation book written by Yan Lu, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starch and Flour Quality

Starch and Flour Quality Book
Author : Carl Alsberg
Publisher : Unknown
Release : 1935
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Starch and Flour Quality book written by Carl Alsberg, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starches

Starches Book
Author : Andrea Bertolini
Publisher : CRC Press
Release : 2009-12-07
ISBN : 9781420080247
Language : En, Es, Fr & De

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Book Description :

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.

Starch

Starch Book
Author : Vladimir P. Yuryev,Piotr Tomasik,Heiz Ruck
Publisher : Nova Publishers
Release : 2004
ISBN : 9781594540141
Language : En, Es, Fr & De

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Book Description :

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.

Physical Modifications of Starch

Physical Modifications of Starch Book
Author : Zhongquan Sui,Xiangli Kong
Publisher : Springer
Release : 2018-09-19
ISBN : 9811307253
Language : En, Es, Fr & De

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Book Description :

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.

The Role of PH and Temperature in the Retrogradation of Starch Sols

The Role of PH and Temperature in the Retrogradation of Starch Sols Book
Author : Aaron Joseph Kalb
Publisher : Unknown
Release : 1961
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Role of PH and Temperature in the Retrogradation of Starch Sols book written by Aaron Joseph Kalb, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starchless and Starch deficient Mutants of Arabidopsis Thaliana

Starchless and Starch deficient Mutants of Arabidopsis Thaliana Book
Author : Timothy Caspar
Publisher : Unknown
Release : 1988
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Starchless and Starch deficient Mutants of Arabidopsis Thaliana book written by Timothy Caspar, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Effect of Fatty Adjuncts on Starch Fractions in Dilute Acqueous sic Solutions

The Effect of Fatty Adjuncts on Starch Fractions in Dilute Acqueous  sic  Solutions Book
Author : Susan Carroll Goldman
Publisher : Unknown
Release : 1970
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Effect of Fatty Adjuncts on Starch Fractions in Dilute Acqueous sic Solutions book written by Susan Carroll Goldman, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starch Liquefaction by Thermostable Alpha amylase During Reactive Extrusion

Starch Liquefaction by Thermostable Alpha amylase During Reactive Extrusion Book
Author : Vanee Komolprasert
Publisher : Unknown
Release : 1989
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Starch Liquefaction by Thermostable Alpha amylase During Reactive Extrusion book written by Vanee Komolprasert, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

On a phosphorus free Amylose from Potato Starch

On a  phosphorus free  Amylose from Potato Starch Book
Author : Mabel Evelyn Baldwin
Publisher : Unknown
Release : 1928
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download On a phosphorus free Amylose from Potato Starch book written by Mabel Evelyn Baldwin, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

A Study of the Hydrolysis of Starch by Commercial Pancreatin

A Study of the Hydrolysis of Starch by Commercial Pancreatin Book
Author : Harry Robert Dittmar
Publisher : Unknown
Release : 1926
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download A Study of the Hydrolysis of Starch by Commercial Pancreatin book written by Harry Robert Dittmar, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

A Quantitative Accounting of the Starch Fraction in Plant Analysis

A Quantitative Accounting of the Starch Fraction in Plant Analysis Book
Author : Henry Otterson
Publisher : Unknown
Release : 1929
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download A Quantitative Accounting of the Starch Fraction in Plant Analysis book written by Henry Otterson, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.