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Starches
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Book Synopsis Starch: Chemistry and Technology by : Roy L. Whistler
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 589 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.
Download or read book Starch in Food written by Lars Nilsson and published by Elsevier. This book was released on 2024-05-31 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods Offers insight into how starch-related formulation challenges can be addressed
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 894 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
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 624 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
Book Synopsis The Starch Solution by : John McDougall
Download or read book The Starch Solution written by John McDougall and published by Rodale Books. This book was released on 2013-06-04 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pick up that bread! This doctor-approved method lets you keep the carbs and lose the pounds! “The Starch Solution is one of the most important books ever written on healthy eating.”—John P. Mackey, co-CEO and director of Whole Foods Market, Inc. Fear of the almighty carb has taken over the diet industry for the past few decades—from Atkins to Dukan—even the mere mention of a starch-heavy food is enough to trigger an avalanche of shame and longing. But the truth is, carbs are not the enemy! Bestselling author John A. McDougall and his kitchen-savvy wife, Mary, prove that a starch-rich diet can actually help you attain your weight loss goals, prevent a variety of ills, and even cure common diseases. By fueling your body primarily with carbohydrates rather than proteins and fats, you will feel satisfied, boost energy, and look and feel your best. Based on the latest scientific research, this easy-to-follow plan teaches you what to eat and what to avoid, how to make healthy swaps for your favorite foods, and smart choices when dining out. Including a 7-Day Sure-Start Plan, helpful weekly menu planner, and nearly 100 delicious, affordable recipes, The Starch Solution is a groundbreaking program that will help you shed pounds, improve your health, save money, and change your life.
Book Synopsis Starch in Food by : Ann-Charlotte Eliasson
Download or read book Starch in Food written by Ann-Charlotte Eliasson and published by CRC Press. This book was released on 2004-09-20 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Starch written by T L Barsby and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Industrial Uses of Starch and its Derivatives by : R.W. Radley
Download or read book Industrial Uses of Starch and its Derivatives written by R.W. Radley and published by Springer Science & Business Media. This book was released on 1976-09-30 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.
Download or read book Starch written by Vladimir P. Yuryev and published by Nova Publishers. This book was released on 2004 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Starch-Based Polymeric Materials and Nanocomposites by : Jasim Ahmed
Download or read book Starch-Based Polymeric Materials and Nanocomposites written by Jasim Ahmed and published by CRC Press. This book was released on 2012-04-04 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications
Download or read book Starch in Food written by Malin Sjöö and published by Woodhead Publishing. This book was released on 2017-11-25 with total page 916 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Functional Starch and Applications in Food by : Zhengyu Jin
Download or read book Functional Starch and Applications in Food written by Zhengyu Jin and published by Springer. This book was released on 2018-09-19 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Handbook of Starch Hydrolysis Products and their Derivatives by : M.W. Kearsley
Download or read book Handbook of Starch Hydrolysis Products and their Derivatives written by M.W. Kearsley and published by Springer Science & Business Media. This book was released on 1995-12-31 with total page 296 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.
Download or read book Starch Polymers written by P. Halley and published by Newnes. This book was released on 2014-03-08 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and applications. This books topic is in a cutting edge and emerging technology area of biomaterials, nanomaterials and renewable materials, and will involve international experts in diverse fields from genetic engineering to applications. Focuses on cutting edge applications of starch polymers, including starch genetics and Rheology Contains working examples and provides real problems and solutions in the area of biomaterials, nanomaterials, and renewable materials Provides systematic and in-depth coverage and critical assessment of all starch properties and applications from top scientists in the industry
Book Synopsis Commercial Organic Analysis: Introduction. Alcohols, neutral alcoholic derivatives, sugars, starch and its isomers, vegetable acids, etc. 3d ed. with revisions and addenda by author and Henry Leffmann. 1898 by : Alfred Henry Allen
Download or read book Commercial Organic Analysis: Introduction. Alcohols, neutral alcoholic derivatives, sugars, starch and its isomers, vegetable acids, etc. 3d ed. with revisions and addenda by author and Henry Leffmann. 1898 written by Alfred Henry Allen and published by . This book was released on 1898 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Starch and Starchy Food Products by : Luis A. Bello-Pérez
Download or read book Starch and Starchy Food Products written by Luis A. Bello-Pérez and published by CRC Press. This book was released on 2022-09-20 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods
Book Synopsis Physical Modifications of Starch by : Zhongquan Sui
Download or read book Physical Modifications of Starch written by Zhongquan Sui and published by Springer. This book was released on 2018-09-19 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.
