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Author : S. Z. Dziedzic
Publisher :
ISBN 13 : 9781461521600
Total Pages : 296 pages
Book Rating : 4.5/5 (216 download)
Download or read book Handbook of Starch Hydrolysis Products and Their Derivatives written by S. Z. Dziedzic and published by . This book was released on 1995-12-01 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : S.Z. Dziedzic
Publisher : Springer Science & Business Media
ISBN 13 : 1461521599
Total Pages : 288 pages
Book Rating : 4.4/5 (615 download)
Download or read book Handbook of Starch Hydrolysis Products and their Derivatives written by S.Z. Dziedzic and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.
Author : Fred W. Schenck
Publisher : New York : VCH
ISBN 13 : 9783527281503
Total Pages : 650 pages
Book Rating : 4.2/5 (815 download)
Download or read book Starch Hydrolysis Products written by Fred W. Schenck and published by New York : VCH. This book was released on 1992-01-01 with total page 650 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fred W. Schenck
Publisher : Wiley
ISBN 13 : 9780471187967
Total Pages : 650 pages
Book Rating : 4.1/5 (879 download)
Download or read book Starch Hydrolysis Products written by Fred W. Schenck and published by Wiley. This book was released on 1992-04-07 with total page 650 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is complete, up-to-date coverage of all aspects of hydrolysis products, the largest end use of starches - production, technology, and applications worldwide; factory design and construction; product applications, analysis, quality control, and waste treatment; legal aspects; metabolism and industry economics. Also included is an international list of 200 starch hydrolysate producers, a list of fructose-bearing syrup manufacturers (with estimated tonnage), and a directory of suppliers of equipment, ingredients, and technology.
Author : A-C Eliasson
Publisher : Elsevier
ISBN 13 : 1855739097
Total Pages : 622 pages
Book Rating : 4.8/5 (557 download)
Download or read book Starch in Food written by A-C Eliasson and published by Elsevier. This book was released on 2004-08-01 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch is both a major component of plant foods and an important ingredient for the food industry. 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.Part one illustrates how plant starch can be analysed 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. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are 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 analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. 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
Author : H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330733
Total Pages : 540 pages
Book Rating : 4.1/5 (783 download)
Download or read book The Complete Technology Book on Starch and Its Derivatives written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2004-01-02 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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 : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer Science & Business Media
ISBN 13 : 0387288015
Total Pages : 777 pages
Book Rating : 4.3/5 (872 download)
Download or read book Microorganisms in Foods 6 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer Science & Business Media. This book was released on 2006-06-18 with total page 777 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Author : Barbara M. Lund
Publisher : Springer Science & Business Media
ISBN 13 : 9780834213234
Total Pages : 1080 pages
Book Rating : 4.2/5 (132 download)
Download or read book Microbiological Safety and Quality of Food written by Barbara M. Lund and published by Springer Science & Business Media. This book was released on 2000 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Author : M.S.J. Hashmi
Publisher : Trans Tech Publications Ltd
ISBN 13 : 3038134171
Total Pages : 1360 pages
Book Rating : 4.0/5 (381 download)
Download or read book Advances in Materials and Processing Technologies written by M.S.J. Hashmi and published by Trans Tech Publications Ltd. This book was released on 2009-12-21 with total page 1360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Materials and Processing are important areas of research in Engineering Science and Technology, and require a critical focus on bridging the gap between researchers and engineers. Advanced materials and processing play an increasingly important role in the global economy and in daily life. Researchers and engineers strive to develop new devices and processes, using mathematical and analytical tools to create technologies to handle the rapidly expanding range of materials and manufacturing processes. The Advances in Materials and Processing Technologies conference series creates a stimulating environment for the research collaboration of scholars at the local, national and international levels, contributes to the collective development of a knowledge-based society and economy.
Author : S. Z. Dziedzic
Publisher : Elsevier Applied Science
ISBN 13 : 9780853342991
Total Pages : 276 pages
Book Rating : 4.3/5 (429 download)
Download or read book Glucose Syrups written by S. Z. Dziedzic and published by Elsevier Applied Science. This book was released on 1984 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jeremiah Benjamin Frueauf
Publisher :
ISBN 13 :
Total Pages : 212 pages
Book Rating : 4.3/5 (129 download)
Download or read book From Regulation to Catalysis written by Jeremiah Benjamin Frueauf and published by . This book was released on 2001 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jasper (Joe) Oyvind Hardesty
Publisher :
ISBN 13 :
Total Pages : 232 pages
Book Rating : 4.F/5 ( download)
Download or read book Biocatalysis at the Solid-liquid Interface written by Jasper (Joe) Oyvind Hardesty and published by . This book was released on 2008 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : The Amylase Research Society The Amylase Research Society o
Publisher : Elsevier
ISBN 13 : 1483299392
Total Pages : 289 pages
Book Rating : 4.4/5 (832 download)
Download or read book Handbook of Amylases and Related Enzymes written by The Amylase Research Society The Amylase Research Society o and published by Elsevier. This book was released on 2014-06-28 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook, published to mark the 20th anniversary of The Amylase Research Society of Japan, presents a concise account of the properties and applications of amylases and related enzymes. Enzymes are discussed with reference to their source, isolation method, properties, inhibition, kinetics and protein structure. This information is then applied in the description and interpretation of their use in industry. As well as amylases, other enzymes capable of catalyzing reactions with starch and glycogen, and the further conversion of amylase reaction products for industrial applications are discussed. The text is supported by numerous explanatory figures and tables, and each section is fully referenced.
Author : Chung Ling Ma
Publisher :
ISBN 13 :
Total Pages : 322 pages
Book Rating : 4.E/5 ( download)
Download or read book Preparation and Characterization of Resistant Starches written by Chung Ling Ma and published by . This book was released on 1997 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Raphael Ikan
Publisher : Elsevier
ISBN 13 : 0080512429
Total Pages : 316 pages
Book Rating : 4.0/5 (85 download)
Download or read book Natural Products written by Raphael Ikan and published by Elsevier. This book was released on 2013-10-22 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition has been updated to include the following: The use of biomarkers (organic compounds in the geospherical record with carbon skeletons) reflecting the upsurge in geoporphyrin research primarily due to MS, yeast RNA nucleic acid studies: reversed-phase HPLC of amino acids; brewing industry applications (HPLC evaluation of carotenoids in orange juice and of "debittered" citrus); HPTLC of carbohydrates; synthesis of a sweetening agent from citrus peels, synthesis and degradation of alkaloids and of sterols, GC/MS uses with sterols, petroleum products, and aromatic constituents of wine and grape juice, flash chromatography of essential oils, optical purity of enantiomers affecting flavors, fragrances, and pheromones, as well as studies of lattice inclusion compounds 1H- and 13C-NMR, MS, IR and UV data are presented for most natural products. Biomarkers—organic compounds in the geospherical record with carbon skeletons—reflecting the upsurge in geoporphyrin research primarily due to MS Yeast RNA nucleic acid studies Reversed-phase HPLC of amino acids, citrus juice components, and HPLC in brewing industry application HPTLC of carbohydrates 1H- and 13C-NMR: Sweetness evaluation and synthesis of a sweetening agent from citrus peels; seed oil sesamolin; alkaloids (strychnine, piperine, caffeine); and sterol analyses GC/MS: sterols, petroleum studies, aromatic constituents of wine and grapejuice Flash chromatography of essential oils Optical purity of enantiomers affecting flavors, fragrances, and pheromones Materials science studies of lattice inclusion compounds
Author :
Publisher :
ISBN 13 :
Total Pages : 462 pages
Book Rating : 4.E/5 ( download)
Download or read book Indian Journal of Dairy Science written by and published by . This book was released on 1997 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt:
