Starch: Chemistry and Technology (Food Science and Technology) - Hardcover

Hardcover

ISBN 10: 0127462759 ISBN 13: 9780127462752

Publisher: Academic Press, 2009

Synopsis

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

About this title

Review:

The bestselling resource on Starch now fully revised and updated!

From the Back Cover:

Now fully revised and updated, Starch: Chemistry and Technology 3rd edition continues its legacy of providing current and important information on the science of starch -- its structure, function, applications, and future. 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.

KEY FEATURES:

* 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

|

Now fully revised and updated, Starch: Chemistry and Technology 3rd edition continues its legacy of providing current and important information on the science of starch -- its structure, function, applications, and future. 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.

KEY FEATURES:

* 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

About this edition

• Publisher: Academic Press
• Publication date: 2009
• ISBN 10: 0127462759
• ISBN 13: 9780127462752
• Binding: Hardcover
• Edition number: 3
• Number of pages: 894
• Editor: BeMiller James N., Whistler Roy L.