9780127462707-0127462708-Starch: Chemistry and Technology (Food Science and Technology)

Starch: Chemistry and Technology (Food Science and Technology)

ISBN-13: 9780127462707
ISBN-10: 0127462708
Edition: 2
Publication date: 1984
Publisher: Academic Press
Format: Hardcover 589 pages
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Book details

ISBN-13: 9780127462707
ISBN-10: 0127462708
Edition: 2
Publication date: 1984
Publisher: Academic Press
Format: Hardcover 589 pages

Summary

Acknowledged author wrote Starch: Chemistry and Technology (Food Science and Technology) comprising 589 pages back in 1984. Textbook and eTextbook are published under ISBN 0127462708 and 9780127462707. Since then Starch: Chemistry and Technology (Food Science and Technology) textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

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.

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