Starch

Starch
Author: James N. BeMiller,Roy L. Whistler
Publsiher: Academic Press
Total Pages: 894
Release: 2009-04-06
ISBN: 9780080926551
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Starch 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

Industrial Uses of Starch and its Derivatives

Industrial Uses of Starch and its Derivatives
Author: R.W. Radley
Publsiher: Springer Science & Business Media
Total Pages: 268
Release: 1976-09-30
ISBN: 9780853346913
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Industrial Uses of Starch and its Derivatives 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.

Starch

Starch
Author: Tina L. Barsby,Athene Margaret Donald,P. J. Frazier
Publsiher: Royal Society of Chemistry
Total Pages: 223
Release: 2001
ISBN: 9780854048601
Category: Cooking
Language: EN, FR, DE, ES & NL

Starch 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.

Starch in Food

Starch in Food
Author: Ann-Charlotte Eliasson
Publsiher: CRC Press
Total Pages: 605
Release: 2004-09-20
ISBN: 9780849325557
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Starch in Food 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.

Starch

Starch
Author: Vladimir P. Yuryev
Publsiher: Nova Publishers
Total Pages: 243
Release: 2004
ISBN: 9781594540141
Category: Science
Language: EN, FR, DE, ES & NL

Starch 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.

Starch Polymers

Starch Polymers
Author: P. Halley,L. Averous
Publsiher: Newnes
Total Pages: 484
Release: 2014-03-08
ISBN: 0444537317
Category: Science
Language: EN, FR, DE, ES & NL

Starch Polymers 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

Starch in Food

Starch in Food
Author: Malin Sjöö,Lars Nilsson
Publsiher: Woodhead Publishing
Total Pages: 916
Release: 2017-11-25
ISBN: 0081008961
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Starch in Food 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

Physical Modifications of Starch

Physical Modifications of Starch
Author: Zhongquan Sui,Xiangli Kong
Publsiher: Springer
Total Pages: 174
Release: 2018-09-19
ISBN: 9811307253
Category: Science
Language: EN, FR, DE, ES & NL

Physical Modifications of Starch 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.

Starch Chemistry and Technology

Starch  Chemistry and Technology
Author: Roy L. Whistler,James N. BeMiller,Eugene F. Paschall
Publsiher: Academic Press
Total Pages: 589
Release: 2012-12-02
ISBN: 0323139507
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Starch Chemistry and Technology 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.

Starch based Blends Composites and Nanocomposites

Starch based Blends  Composites and Nanocomposites
Author: Visakh P M,Long Yu
Publsiher: Royal Society of Chemistry
Total Pages: 458
Release: 2015-10-14
ISBN: 1782622799
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Starch based Blends Composites and Nanocomposites Book Excerpt:

Starch is one of the most widely available natural biomaterials and is commonly used in biodegradable packaging. This book provides a comprehensive overview of recent developments in starch-based materials. The book focuses on the types of starch available from different sources, in particular the various aspects of preparation, structure, processing, morphology, properties and applications of starch materials and their polymer blends, composites and nanocomposites. It is ideal for students and researchers in chemistry, polymer science, materials science, biotechnology and life sciences working in bio-based and biodegradable polymers and composites, well as those interested in its applications.

Starch Based Polymeric Materials and Nanocomposites

Starch Based Polymeric Materials and Nanocomposites
Author: Jasim Ahmed,Brijesh K. Tiwari,Syed H. Imam,M.A. Rao
Publsiher: CRC Press
Total Pages: 416
Release: 2012-04-04
ISBN: 1439851174
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Starch Based Polymeric Materials and Nanocomposites 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

Starch Structure Functionality and Application in Foods

Starch Structure  Functionality and Application in Foods
Author: Shujun Wang
Publsiher: Springer Nature
Total Pages: 179
Release: 2020-08-30
ISBN: 9811506221
Category: Science
Language: EN, FR, DE, ES & NL

Starch Structure Functionality and Application in Foods Book Excerpt:

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..

Functional Starch and Applications in Food

Functional Starch and Applications in Food
Author: Zhengyu Jin
Publsiher: Springer
Total Pages: 226
Release: 2018-09-19
ISBN: 9811310777
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Functional Starch and Applications in Food 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.

Drug Delivery Applications of Starch Biopolymer Derivatives

Drug Delivery Applications of Starch Biopolymer Derivatives
Author: Jin Chen,Ling Chen,Fengwei Xie,Xiaoxi Li
Publsiher: Springer
Total Pages: 141
Release: 2019-01-31
ISBN: 9811336571
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Drug Delivery Applications of Starch Biopolymer Derivatives Book Excerpt:

This book summarizes the recent advances in applications of starch in state-of-the-art drug carriers (hydrogel, micro- and nano-particulate carriers) with stimulus-responsive and target-specific properties. It also highlights the role of starch and its derivatives in transmucosal administration to improve the bioavailability of drugs. Further, it outlines the principles of effective, advanced, starch-based drug delivery systems and illustrates how these principles are key to the development of future drug delivery strategies. This interesting reference resource is useful for students, researchers and engineers in the fields of carbohydrate chemistry, polymer sciences and drug delivery.

Starch Fundamental aspects

Starch  Fundamental aspects
Author: Roy Lester Whistler,Eugee F. Paschall
Publsiher: Unknown
Total Pages: 135
Release: 1967
ISBN: 1928374650XXX
Category: Starch
Language: EN, FR, DE, ES & NL

Starch Fundamental aspects Book Excerpt:

The Structure of the Starch Grain

The Structure of the Starch Grain
Author: Olenus Lee Sponsler
Publsiher: Unknown
Total Pages: 1
Release: 1922
ISBN: 1928374650XXX
Category: Starch
Language: EN, FR, DE, ES & NL

The Structure of the Starch Grain Book Excerpt:

Chemistry and Industry of Starch

Chemistry and Industry of Starch
Author: Ralph Waldo Emerson Kerr
Publsiher: Unknown
Total Pages: 719
Release: 1950
ISBN: 1928374650XXX
Category: Chemistry, Technical
Language: EN, FR, DE, ES & NL

Chemistry and Industry of Starch Book Excerpt:

Effect of Combined Waxy Maize and Regular Corn Starch on Viscosity and Cold Paste Flow of Simple Puddings

Effect of Combined Waxy Maize and Regular Corn Starch on Viscosity and Cold Paste Flow of Simple Puddings
Author: Betty Jo Sullivan
Publsiher: Unknown
Total Pages: 200
Release: 1956
ISBN: 1928374650XXX
Category: Cornstarch
Language: EN, FR, DE, ES & NL

Effect of Combined Waxy Maize and Regular Corn Starch on Viscosity and Cold Paste Flow of Simple Puddings Book Excerpt:

Report of the National Academy of Sciences

Report of the National Academy of Sciences
Author: National Academy of Sciences (U.S.)
Publsiher: Unknown
Total Pages: 135
Release: 1884
ISBN: 1928374650XXX
Category: Science
Language: EN, FR, DE, ES & NL

Report of the National Academy of Sciences Book Excerpt:

Sorghum and Millets

Sorghum and Millets
Author: John Taylor,Kwaku G. Duodu
Publsiher: Elsevier
Total Pages: 468
Release: 2018-10-12
ISBN: 0128115289
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Sorghum and Millets Book Excerpt:

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research Brings together leading experts from across the field via a world leading editorial team Published in partnership with the AACCI - advancing the science and technology of cereals and grains