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eBook Starch: Chemistry and Technology (Food Science and Technology) ePub

eBook Starch: Chemistry and Technology (Food Science and Technology) ePub

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

  • ISBN: 0127462708
  • Category: Engineering
  • Subcategory: Engineering
  • Author: Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
  • Language: English
  • Publisher: Academic Press; 2 edition (May 12, 1984)
  • Pages: 589
  • ePub book: 1915 kb
  • Fb2 book: 1349 kb
  • Other: txt rtf lrf doc
  • Rating: 4.4
  • Votes: 185

Description

Structural Features of. Starch Granules I. Serge Pérez. Incluye bibliografía e índice.

Hardcover ISBN: 9780127462707. eBook ISBN: 9780323139502. 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.

It should be required reading for any one working in the starch industry.

Series: Food Science and Technology. Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are right for them. File: PDF, 2. 5 MB. Читать онлайн. 1. Stenting the Urinary System.

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

Roy L. Whistler, James N. Bemiller, Eugene F. Paschall.

Roy L. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients.

James N. BeMiller, Roy L. Whistler. Published by Academic Press 2009-04-06 (2009)

Written by leading experts and including new chapters on biochemistry and molecular biology, the structural and physical properties of starch, and additional starch sources, this book is the go-to reference for those interested in the production, properties and use of starch and its derivatives. James N. Published by Academic Press 2009-04-06 (2009). ISBN 10: 0127462759 ISBN 13: 9780127462752. Скачать (pdf, . 3 Mb).

Start by marking Starch: Chemistry and Technology (Food Science and Technology) as Want to Read: Want to Read savin. ant to Read.

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.

Comments

Malak Malak
Product in excelent conditions.
Mr Freeman Mr Freeman
The book is an excellent collaborative effort among experts in the field. It brings all their varied experiences together into one source of technical information and experience. The book should be considered to be a Reference work. The material is broken into concise chapters with excellent indexing to topics. The information presented within each chapter is well-referenced to works by others within industry and acedemia.