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Starch: Advances in Structure and Function (Special Publication) [Hardcover]

T.L. Barsby (Editor), A.M. Donald (Editor), P.J. Frazier (Editor)

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Book Description

Publication Date: January 2, 2002 | ISBN-10: 085404860X | ISBN-13: 978-0854048601 | Edition: 1

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 behavior 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 characterization, processing and ingredient functionality, and control of starch biosynthesis. The multidisciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } 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 behavior 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 characterization, processing and ingredient functionality, and control of starch biosynthesis. The multidisciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

Product Details

Hardcover: 224 pages
Publisher: Royal Society of Chemistry; 1 edition (January 2, 2002)
Language: English
ISBN-10: 085404860X
ISBN-13: 978-0854048601
Product Dimensions: 9.5 x 6.5 x 1 inches
Shipping Weight: 12.8 ounces
Amazon Best Sellers Rank: #4,259,421 in Books (See Top 100 in Books)

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Inside This Book (learn more)

First Sentence:
The importance of starch, both biologically and technologically, is well known, as is its central role in the human diet. Read the first page

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Plant Physiol, Cereal Chem, Cereal Sci, New York, Academic Press, North Ryde, Norwich Research Park, Food Sci, Plant Breeding, Sutton Bonington Campus Loughborough, University of Nottingham, Quality Wheat, Cavendish Laboratory, Food Chem, Plant Industry, University of Cambridge, Asher Court, Carbohydrate Research, Colney Lane, Cornell University Press, Food Hydrocolloids, Food Microstructure, Lyncastle Way, Madingley Road, Oxford University Press

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Citations (learn more)

This book cites 14 books:

Principles of Polymer Chemistry (The George Fisher Baker Non-Resident Lectureship in Chemistry at Cornell University) by Paul J. Flory on page 39, page 81, and page 190
Polysaccharide Association Structures in Food (Food Science and Technology) by Walter on page 66, and page 101
Plant Biochemistry by P. M. Dey on page 7, and page 101
Two-Phase Polymer Systems (Progress in Polymer Processing, Hanser Publishers) by L. A. Utracki on page 39
Paste Flow and Extrusion (Oxford Series on Advanced Manufacturing) by John Benbow on page 26

See all 14 books this book cites

2 books cite this book:

Advances in Botanical Research, Vol. 40 by J. A. Callow on page 58, and page 61
Texture in Food: Volume 1: Semi-Solid Foods by Brian M. McKenna on page 104, and page 420

Books on Related Topics (learn more)

Starch in Food by Ann-Charlotte Eliasson

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Handbook of Hydrocolloids by Glyn O. Phillips

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Gums and Stabilisers for the Food Industry 11 by P.A. Williams

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Bread Making by Stanley P Cauvain

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