عنوان

Starch :

(Number (ISBN

0323139507

(Number (ISBN

9780323139502

Number

b553801

Title Proper

Starch :

General Material Designation

[Book]

Other Title Information

chemistry and technology

First Statement of Responsibility

edited by Roy L. Whistler, James N. BeMiller, Eugene F. Paschall.

Edition Statement

2nd ed

Place of Publication, Distribution, etc.

[Place of publication not identified]

Name of Publisher, Distributor, etc.

Academic Press

Date of Publication, Distribution, etc.

1984

Specific Material Designation and Extent of Item

.

Series Title

Food science and technology (Academic Press)

Text of Note

Front Cover; Starch: Chemistry and Technology; Copyright Page; TABLE OF CONTENTS; CONTRIBUTORS; LIST OF CONTRIBUTORS; PREFACE; CONTENTS OF PREVIOUS VOLUMES; Chapter I. History and Future Expectation of Starch Use; I. Introduction; II. Early History; III. American Development; IV. Waxy Corn; V. High-Amylose Corn; VI. Future of Starch; VII. References; Chapter II. Economics and Future of the Starch Industry; I. Introduction; II. Statistical Estimation of the Demand for Starch; III. Projected Future Volumes of Corn Likely to Be Used by the Wet-Milling Industry. IV. Organization of the Corn Wet-Milling IndustryV. References; Chapter III. Genetics and Physiology of Starch Development; I. Introduction; II. Occurrence; III. Cellular Developmental Gradients; IV. Nonmutant Starch Granule Polysaccharide Composition; V. Nonmutant Starch Granule and Plastid Morphology; VI. Polysaccharide Biosynthesis; VII. Mutant Effects; VIII. Conclusions; IX. References; Chapter IV. Enzymes in the Hydrolysis and Synthesis of Starch; I. Introduction and Classification of Starch Hydrolases; II. Assay Methods for Amylases; III. Structure and Properties of the Amylases. IV. Action of AmylasesV. Biosynthesis of Starch; VI. References; Chapter V. Starch Oligosaccharides: Linear, Branched, and Cyclic; I. Introduction; II. Linear and Branched Starch Oligosaccharides; III. Cycloamyloses; IV. Recent Publications Regarding Maltooligosaccharide Preparation and Utilization Not Mentioned in the Text; V. Recent Publications Regarding Cycloamyloses Not Mentioned in the Text; VI. References; Chapter VI. Molecular Structure of Starch; I. General Nature of Starch; II. Fractionation of Starch; III. Methylation Analysis; IV. Maltose, the Repeating Unit. V. MaltooligosaccharidesVI. Nature of Amylose; VII. Nature of Amylopectin; VIII. Structural Indications by Periodate Oxidation; IX. Starch Hydrolysis; X. Starch Phosphate Esters; XI. References; Chapter VII. Organization of Starch Granules; I. Introduction; II. Biological and Biochemical Facets of Starch Granule Structure; III. Ordered Structure of Starch Granules; IV. Amorphous or Gel Phase of Starch Granules; V. Role of Water in Starch Granules; VI. Granule Swelling and Gelatinization; VII. References; Chapter VIII. Fractionation of Starch; I. Introduction; II. Molecular Weight of Fractions. III. Chromatographie SeparationIV. Aqueous Leaching of Gelatinized Granules; V. Dispersion of the Granule and Fractionation with Complexing Agents; VI. Fractional Precipitation; VII. Fractionation by Retrogradation and Controlled Polymer Crystallization; VIII. Conformation of Amylose in Dilute Solution; IX. Solution Properties of Amylose; X. Solution Properties of Amylopectin; XI. Amylose Films; XII. Uses for Amylose and Amylopectin; XIII. References; Chapter IX. Gelatinization of Starch and Mechanical Properties of Starch Pastes; I. Introduction; II. Granule Composition and Structure.

Text of Note

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 th.

Amidon.

Starch.

Stärke

Class number

Book number

edited by Roy L. Whistler, James N. BeMiller, Eugene F. Paschall.

Eugene F Paschall

James N BeMiller

Roy Lester Whistler

Electronic name

[Book]

Y