Starch, Third Edition: Chemistry and Technology (Food Science and Technology) [Hardcover]

James N. BeMiller (Editor), Roy L. Whistler (Editor)

Book Description

Publication Date: March 23, 2009 | ISBN-10: 0127462759 | ISBN-13: 978-0127462752 | Edition: 3

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

Editorial Reviews

Review

"The third edition of Starch: Chemistry and Technology continues its comprehensive coverage and excellence...Anyone interested in starch chemistry and technology - should own a copy of this book."

David R. Lineback, Senior Fellow, Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland

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

Product Details

• Hardcover: 894 pages
• Publisher: Academic Press; 3 edition (March 23, 2009)
• Language: English
• ISBN-10: 0127462759
• ISBN-13: 978-0127462752
• Product Dimensions: 9.7 x 7.5 x 1.5 inches
• Shipping Weight: 3.4 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #550,947 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars a must-have reference, January 4, 2012

By 

Peter - See all my reviews

Amazon Verified Purchase

This review is from: Starch, Third Edition: Chemistry and Technology (Food Science and Technology) (Hardcover)

I could not wait reading it all the day upon arrival. I trust it is a must-have reference for corn refiners and an excellent reading for anyone in the starch industry.

5.0 out of 5 stars Good enhancements to second edition, March 29, 2010

By 

James D. Steinke (Cedar Rapids, IA United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Starch, Third Edition: Chemistry and Technology (Food Science and Technology) (Hardcover)

The third edition of this must-have textbook for anyone associated with the starch industry has undergone significant modernization from the previous edition. Although this latest edition is a very desirable book, a lot of the chemistry and basics concerning starch were eliminated. I would recommend having both textbooks available.

5.0 out of 5 stars Excellent reading for anyone in the Starch Industry, May 25, 2009

By 

Robert L. Lawler "Corn grinder" (Chicago, Il USA) - See all my reviews
(REAL NAME)   

This review is from: Starch, Third Edition: Chemistry and Technology (Food Science and Technology) (Hardcover)

Starch, Third Edition: Chemistry and Technology (Food Science and Technology)
This book exceeded my expectations for information about all aspects of starch from the history, characteristics of starch, production from various sources, and the production of modified starches. It should be required reading for any one working in the starch industry.

In addition to excellent written information, each section contains an exhaustive list of references, should the reader desire more information regarding the topic at hand.

Robert Lawler