Starch : Structure, Properties and New Technologies

Structure, Properties and New Technologies

By: Eric Bertoft (Editor), Vladimir Yuryev (Editor), Piotr Tomasik (Editor)

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Hardcover | 1 December 2005

At a Glance

Hardcover
315 Pages

Dimensions(cm)
26.6 x 18.9 x 2.7

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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 yet entirely understood.

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You Can Find This Book In

Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Science Chemistry Biology, Life Sciences Life Sciences in General Genetics excluding Medical Biochemistry

Influence of different GBSS I and GWD combinations on the amylose localization within wheat and potato starch granules	p. 1
Variation in the chain-length distribution profiles of endosperm starch from Triticum-Aegilops species	p. 49
Structural and physicochemical characteristics of endosperm starches of rice cultivars recently bred in Japan	p. 65
Structure of limit dextrins from storage polysaccharides : a comparison between amylopectin and glycogen	p. 87
Polysaccharide - polysaccharide hydrocolloids interactions	p. 107
Trapping and retention of ligand in starch-based food matrices	p. 127
Lipid microencapsulation in starch granules	p. 135
Illumination of sago starch with linearly polarised visible light	p. 147
Reduction of starch hydrophilicity by grafting lignin derivatives under EB irradiation : a study of model compounds	p. 167
Effect of high pressure, time of treatment and polysaccharide composition on the physico-chemical properties of Hylon VII and waxy maize starch	p. 179
Structure and properties of resistant starches (RS III) in gels and in bread produced from high-amylose wheat flour	p. 229
Thermomechanical behavior of a crumb during chilling and freezing : potential impact on crust flaking and interaction with formulation using selected enzymes	p. 247
Parboiling : a process that deeply changes the properties of rice thermoanalytical approach	p. 257
Complexes of single-wall carbon nanotubes with dextrans and agarose	p. 271
Interactions of cereal starches with selected polysaccharide hydrocolloids	p. 277
Application of hydrocolloids and oat hydrolysate in mayonnaise production	p. 291
Table of Contents provided by Blackwell. All Rights Reserved.

Starch : Structure, Properties and New Technologies

Structure, Properties and New Technologies

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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