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
Author: James N. BeMiller, Roy L. Whistler, Eugene F. Paschall
Publication date: 1984
Publisher: Academic Press
Format: Hardcover 589 pages
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Book details

ISBN-13: 9780127462707
ISBN-10: 0127462708
Edition: 2
Author: James N. BeMiller, Roy L. Whistler, Eugene F. Paschall
Publication date: 1984
Publisher: Academic Press
Format: Hardcover 589 pages

Summary

Starch: Chemistry and Technology (Food Science and Technology) (ISBN-13: 9780127462707 and ISBN-10: 0127462708), written by authors James N. BeMiller, Roy L. Whistler, Eugene F. Paschall, was published by Academic Press in 1984. With an overall rating of 4.0 stars, it's a notable title among other Chemical (Engineering) books. You can easily purchase or rent Starch: Chemistry and Technology (Food Science and Technology) (Hardcover) from BooksRun, along with many other new and used Chemical books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.2.

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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