Download Starch Ebook PDF

Starch

Starch
Chemistry and Technology

by James N. BeMiller,Roy L. Whistler

  • Publisher : Academic Press
  • Release : 2009-04-06
  • Pages : 894
  • ISBN : 9780080926551
  • Language : En, Es, Fr & De
GET BOOK

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

Papers on starch

Papers on starch
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1860
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Applied Chemistry: Manufacture of glass. Starch. Tanning. Caoutchouc; its properties and applications. Borax and the boracic lagoons. Soap. Sulphur and sulphuric acid. Soda manufacture

Applied Chemistry: Manufacture of glass. Starch. Tanning. Caoutchouc; its properties and applications. Borax and the boracic lagoons. Soap. Sulphur and sulphuric acid. Soda manufacture
A Book

by Edward Andrew Parnell

  • Publisher : Unknown Publisher
  • Release : 1844
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

C14 Uniformly Labeled Starch and Glucose

C14 Uniformly Labeled Starch and Glucose
A Book

by Martin Gibbs,Frances Archer

  • Publisher : Unknown Publisher
  • Release : 1950
  • Pages : 3
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Starch in Food

Starch in Food
Structure, Function and Applications

by Ann-Charlotte Eliasson

  • Publisher : CRC Press
  • Release : 2004-09-20
  • Pages : 605
  • ISBN : 9780849325557
  • Language : En, Es, Fr & De
GET BOOK

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.

Instructions for Officers who Survey Starch-makers in the Country

Instructions for Officers who Survey Starch-makers in the Country
A Book

by Great Britain. Commissioners of Excise

  • Publisher : Unknown Publisher
  • Release : 1734
  • Pages : 31
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Starch

Starch
Advances in Structure and Function

by T L Barsby,A M Donald,P J Frazier

  • Publisher : Royal Society of Chemistry
  • Release : 2007-10-31
  • Pages : 232
  • ISBN : 1847551912
  • Language : En, Es, Fr & De
GET BOOK

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.

Starch

Starch
From Polysaccharides to Granules, Simple and Mixture Gels

by Vladimir P. Yuryev,Piotr Tomasik,Heiz Ruck

  • Publisher : Nova Publishers
  • Release : 2004
  • Pages : 262
  • ISBN : 9781594540134
  • Language : En, Es, Fr & De
GET BOOK

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: Chemistry and Technology

Starch: Chemistry and Technology
A Book

by Roy L. Whistler,James N. BeMiller,Eugene F. Paschall

  • Publisher : Academic Press
  • Release : 2012-12-02
  • Pages : 589
  • ISBN : 0323139507
  • Language : En, Es, Fr & De
GET BOOK

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

Starch
Recent Progress in Biopolymer and Enzyme Technology ; [International Starch Convention Kraków - Moscow, ISC XVI]

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 307
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Starch

Starch
Metabolism and Structure

by Yasunori Nakamura

  • Publisher : Springer
  • Release : 2015-05-07
  • Pages : 451
  • ISBN : 4431554955
  • Language : En, Es, Fr & De
GET BOOK

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.

Starches

Starches
Characterization, Properties, and Applications

by Andrea Bertolini

  • Publisher : CRC Press
  • Release : 2009-12-07
  • Pages : 288
  • ISBN : 9781420080247
  • Language : En, Es, Fr & De
GET BOOK

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.

Functional Starch and Applications in Food

Functional Starch and Applications in Food
A Book

by Zhengyu Jin

  • Publisher : Springer
  • Release : 2018-09-19
  • Pages : 226
  • ISBN : 9811310777
  • Language : En, Es, Fr & De
GET BOOK

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.

The Complete Technology Book on Starch and Its Derivatives

The Complete Technology Book on Starch and Its Derivatives
A Book

by H. Panda

  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release : 2004-01-02
  • Pages : 540
  • ISBN : 8178330733
  • Language : En, Es, Fr & De
GET BOOK

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

Starch
Properties and Potential

by T. Galliard

  • Publisher : John Wiley & Sons Incorporated
  • Release : 1987-04-15
  • Pages : 151
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Provides a much-needed update of the standard reference material on starch and its derivatives. Focuses on starch and its derivatives in the context of edible products, though many of the important properties of starch are relevant to both food and non-food applications and, where appropriate, reference to the wider uses of starch is included in these articles. Discusses the many areas of application of starch, and recent advances in our understanding of the physical chemistry of starches--advancing the earlier and elegant carbohydrate research. Also covers the changes in the research and the commercial applications of starch due to the current trend away from ``chemicals'' in food towards more ``natural'' products.

Transactions of the Iowa State Horticultural Society for ...

Transactions of the Iowa State Horticultural Society for ...
A Book

by Iowa State Horticultural Society

  • Publisher : Unknown Publisher
  • Release : 1894
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Hand-book of Chemistry

Hand-book of Chemistry
A Book

by Leopold Gmelin

  • Publisher : Unknown Publisher
  • Release : 1862
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Starch in Food

Starch in Food
Structure, Function and Applications

by Malin Sjöö,Lars Nilsson

  • Publisher : Woodhead Publishing
  • Release : 2017-11-25
  • Pages : 916
  • ISBN : 0081008961
  • Language : En, Es, Fr & De
GET BOOK

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

Penny Cyclopaedia of the Society for the Diffusion of Useful Knowledge

Penny Cyclopaedia of the Society for the Diffusion of Useful Knowledge
Supplement

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1851
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Chemical Properties of Starch

Chemical Properties of Starch
A Book

by Anonim

  • Publisher : BoD – Books on Demand
  • Release : 2020-03-11
  • Pages : 164
  • ISBN : 1838801154
  • Language : En, Es, Fr & De
GET BOOK

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.