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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

Starch

Starch Book
Author : Vladimir P. Yuryev
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.

Starch

Starch Book
Author : T L Barsby,A M Donald,P J Frazier
Publisher : Royal Society of Chemistry
Release : 2007-10-31
ISBN : 1847551912
Language : En, Es, Fr & De

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Book Description :

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

Aminofunctional Starch Derivatives Synthesis Analysis and Application

Aminofunctional Starch Derivatives  Synthesis  Analysis  and Application Book
Author : Antje Gonera
Publisher : Cuvillier Verlag
Release : 2004
ISBN : 3865371736
Language : En, Es, Fr & De

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Book Description :

Download Aminofunctional Starch Derivatives Synthesis Analysis and Application book written by Antje Gonera, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Industrial Uses of Starch and its Derivatives

Industrial Uses of Starch and its Derivatives Book
Author : R.W. Radley
Publisher : Springer Science & Business Media
Release : 1976-09-30
ISBN : 9780853346913
Language : En, Es, Fr & De

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Book Description :

The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.

Starch in Food

Starch in Food Book
Author : Ann-Charlotte Eliasson
Publisher : CRC Press
Release : 2004-09-20
ISBN : 9780849325557
Language : En, Es, Fr & De

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Book Description :

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

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 : 0751402699
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

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.

Starch Polymers

Starch Polymers Book
Author : P. Halley,L. Averous
Publisher : Newnes
Release : 2014-03-08
ISBN : 0444537317
Language : En, Es, Fr & De

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Book Description :

This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and applications. This books topic is in a cutting edge and emerging technology area of biomaterials, nanomaterials and renewable materials, and will involve international experts in diverse fields from genetic engineering to applications. Focuses on cutting edge applications of starch polymers, including starch genetics and Rheology Contains working examples and provides real problems and solutions in the area of biomaterials, nanomaterials, and renewable materials Provides systematic and in-depth coverage and critical assessment of all starch properties and applications from top scientists in the industry

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

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.

Starch Chemistry and Technology

Starch  Chemistry and Technology Book
Author : Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
Publisher : Academic Press
Release : 2012-12-02
ISBN : 0323139507
Language : En, Es, Fr & De

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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.

Starch based Blends Composites and Nanocomposites

Starch based Blends  Composites and Nanocomposites Book
Author : Visakh P. M.,Long Yu
Publisher : Royal Society of Chemistry
Release : 2022-05-26
ISBN : 184973979X
Language : En, Es, Fr & De

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Book Description :

Download Starch based Blends Composites and Nanocomposites book written by Visakh P. M.,Long Yu, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starch Based Polymeric Materials and Nanocomposites

Starch Based Polymeric Materials and Nanocomposites Book
Author : Jasim Ahmed,Brijesh K. Tiwari,Syed H. Imam,M.A. Rao
Publisher : CRC Press
Release : 2012-04-04
ISBN : 1439851174
Language : En, Es, Fr & De

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Book Description :

In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Starch Structure Functionality and Application in Foods

Starch Structure  Functionality and Application in Foods Book
Author : Shujun Wang
Publisher : Springer Nature
Release : 2020-08-30
ISBN : 9811506221
Language : En, Es, Fr & De

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Book Description :

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..

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.

Drug Delivery Applications of Starch Biopolymer Derivatives

Drug Delivery Applications of Starch Biopolymer Derivatives Book
Author : Jin Chen,Ling Chen,Fengwei Xie,Xiaoxi Li
Publisher : Springer
Release : 2019-01-31
ISBN : 9811336571
Language : En, Es, Fr & De

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Book Description :

This book summarizes the recent advances in applications of starch in state-of-the-art drug carriers (hydrogel, micro- and nano-particulate carriers) with stimulus-responsive and target-specific properties. It also highlights the role of starch and its derivatives in transmucosal administration to improve the bioavailability of drugs. Further, it outlines the principles of effective, advanced, starch-based drug delivery systems and illustrates how these principles are key to the development of future drug delivery strategies. This interesting reference resource is useful for students, researchers and engineers in the fields of carbohydrate chemistry, polymer sciences and drug delivery.

Starch in the Bioeconomy

Starch in the Bioeconomy Book
Author : Jean-Luc Wertz,Bénédicte Goffin
Publisher : CRC Press
Release : 2020-12-18
ISBN : 1000288706
Language : En, Es, Fr & De

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Book Description :

Starch is the most widespread and abundant reserve carbohydrate in plants and is unique in that it can be used for the production of food, materials in bio-based products, and energy. Starch in the Bioeconomy covers the structure, biosynthesis, biodegradation, properties, and applications of starch in the context of the bioeconomy. The book Describes the present state of cognition of the starch granule Discusses physicochemical aspects and digestibility Considers physical, chemical, and biochemical processes to yield a variety of starch substrates Examines starch-based products including bioethanol, plastics, and composites and their use in various sectors including food, materials and energy Covers the valorization of starch as a pillar of the bioeconomy The book is aimed at researchers and industry professionals focused on the development of starch science, technology, and economics. Built on a reliable and well-documented base of information, the book presents the paths that remain to be taken to decipher this still mysterious resource that has contributed so much to the rise of humanity.

Cassava flour and starch progress in research and development

Cassava flour and starch  progress in research and development Book
Author : D. Dufour,G. M. O'Brien,Rupert Best
Publisher : CIAT
Release : 1996
ISBN : 9589439888
Language : En, Es, Fr & De

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Book Description :

Download Cassava flour and starch progress in research and development book written by D. Dufour,G. M. O'Brien,Rupert Best, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Digestibility of Starch of Different Sorts as Affected by Cooking

Digestibility of Starch of Different Sorts as Affected by Cooking Book
Author : Edna Daisy Day
Publisher : Unknown
Release : 1908
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Digestibility of Starch of Different Sorts as Affected by Cooking book written by Edna Daisy Day, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.