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Author : Robert Petrie Walton
Publisher :
ISBN 13 :
Total Pages : 616 pages
Book Rating : 4.3/5 (91 download)
Download or read book A Comprehensive Survey of Starch Chemistry ... written by Robert Petrie Walton and published by . This book was released on 1928 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : James N. BeMiller
Publisher : Academic Press
ISBN 13 : 008092655X
Total Pages : 900 pages
Book Rating : 4.0/5 (89 download)
Download or read book Starch written by James N. BeMiller and published by Academic Press. This book was released on 2009-04-06 with total page 900 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Robert Petrie Walton
Publisher :
ISBN 13 :
Total Pages : 600 pages
Book Rating : 4.:/5 (11 download)
Download or read book A Comprehensive Survey of Starch Chemistry written by Robert Petrie Walton and published by . This book was released on 1928 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Roy L. Whistler
Publisher : Academic Press
ISBN 13 : 0323139507
Total Pages : 743 pages
Book Rating : 4.3/5 (231 download)
Download or read book Starch: Chemistry and Technology written by Roy L. Whistler and published by Academic Press. This book was released on 2012-12-02 with total page 743 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author :
Publisher :
ISBN 13 :
Total Pages : 1516 pages
Book Rating : 4.3/5 ( download)
Download or read book Chemistry and Industry Review written by and published by . This book was released on 1928 with total page 1516 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 796 pages
Book Rating : 4.:/5 (4 download)
Download or read book The Analyst written by and published by . This book was released on 1928 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. for 1877- include Proceedings of the Society for Analytical Chemistry.
Author : Richardson
Publisher : Springer Science & Business Media
ISBN 13 : 9401710163
Total Pages : 520 pages
Book Rating : 4.4/5 (17 download)
Download or read book Chemical Changes in Food During Processing written by Richardson and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
Author : Institute of Brewing (Great Britain)
Publisher :
ISBN 13 :
Total Pages : 386 pages
Book Rating : 4.:/5 (28 download)
Download or read book Journal of the Federated Institutes of Brewing written by Institute of Brewing (Great Britain) and published by . This book was released on 1928 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 582 pages
Book Rating : 4.:/5 (319 download)
Download or read book The American Journal of Science written by and published by . This book was released on 1928 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kurt A. Rosentrater
Publisher : Woodhead Publishing
ISBN 13 : 0081005326
Total Pages : 926 pages
Book Rating : 4.0/5 (81 download)
Download or read book Kent's Technology of Cereals written by Kurt A. Rosentrater and published by Woodhead Publishing. This book was released on 2017-09-21 with total page 926 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. - Provides readers with a leader in cereal science literature - Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies - Useful for students, researchers and industrial practitioners alike
Author :
Publisher : Academic Press
ISBN 13 : 0080920799
Total Pages : 285 pages
Book Rating : 4.0/5 (89 download)
Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 2008-10-14 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. The latest in important information for food scientists and nutritionists Articles are peer-reviewed by a panel of respected scientists The go-to series since 1948
Author :
Publisher :
ISBN 13 :
Total Pages : 914 pages
Book Rating : 4.3/5 (121 download)
Download or read book Bulletin written by and published by . This book was released on 1924 with total page 914 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Findley Geddes
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.3/5 ( download)
Download or read book The Role of Starch in Bread Staling written by William Findley Geddes and published by . This book was released on 1946 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Margaret Smith Furry
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (31 download)
Download or read book Some Physical Properties of Starch Pastes which Affect Their Stiffening Power on Fabrics written by Margaret Smith Furry and published by . This book was released on 1932 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Armed Forces Food and Container Institute, Chicago. Library Branch
Publisher :
ISBN 13 :
Total Pages : 98 pages
Book Rating : 4.:/5 (89 download)
Download or read book Causes of Flavor and Off-flavor in Fresh and Preserved Foods (in General). written by United States. Armed Forces Food and Container Institute, Chicago. Library Branch and published by . This book was released on 1952 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 98 pages
Book Rating : 4.:/5 (319 download)
Download or read book Bibliographic Series written by and published by . This book was released on 1953 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Persis Subramaniam
Publisher : Elsevier
ISBN 13 : 1855736586
Total Pages : 353 pages
Book Rating : 4.8/5 (557 download)
Download or read book The Stability and Shelf-Life of Food written by Persis Subramaniam and published by Elsevier. This book was released on 2000-08-24 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
