James N. BeMiller,
Roy L. Whistler
Starch
Chemistry and Technology
Gebonden Engels 2009 9780127462752Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
1-History and Future of Starch<br>2-Economic Growth and Organization of the Starch Industry<br>3-Genetics and Physiology of Starch Development<br>4-The Biochemistry and Molecular Biology of Starch Biosynthesis<br>5-Structural Features of Starch Granules I<br>6- Structural Features of Starch Granules II<br>7-Enzymes and Their Action on Starch<br>8-Structural Transitions and Related Physical Properties of Starch<br>9-Corn and Sorghum Starches: Production<br>10-Wheat Starch: Production, Properties, Modification, and Uses<br>11-Potato Starch: Production, Properties, Modification, and Uses<br>12-Tapioca/Cassava Starch: Production and Use<br>13-Rice Starches: Production and Properties<br>14-Rye Starch<br>15-Oat Starch<br>16-Barley Starch: Production, Properties, Modification, and Uses<br>17-Starch Modification<br>18-Starch in the Paper Industry<br>19-Starch in Polymer Composition<br>20-Starch Use in Foods<br>21-Sweeteners from Starches: Production, Properties and Uses<br>22-Cyclodextrins: Properties and Applications
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