Starch
Chemistry and Technology

The bestselling resource on Starch now fully revised and updated!

James N. BeMiller (Edited by), Roy L. Whistler (Edited by)

9780127462752, Elsevier Science

Hardback, published 6 April 2009

894 pages
24.6 x 18.7 x 4.4 cm, 1.59 kg

"Now fully revised and updated, this edition continues its legacy of providing current and important information on the science of starch – its structure, function, applications and future…This book is the go-to reference for those interested in the production, properties and use of starch and its derivatives."--FST Magazine, August 2013 "…this edition continues its legacy of providing current and important information on the science of starch…This book is the go-to reference for those interested in the production, properties and use of starch and its derivatives."--FST (South African Food Science and Technology), August 2013 "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

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.

1-History and Future of Starch
2-Economic Growth and Organization of the Starch Industry
3-Genetics and Physiology of Starch Development
4-The Biochemistry and Molecular Biology of Starch Biosynthesis
5-Structural Features of Starch Granules I
6- Structural Features of Starch Granules II
7-Enzymes and Their Action on Starch
8-Structural Transitions and Related Physical Properties of Starch
9-Corn and Sorghum Starches: Production
10-Wheat Starch: Production, Properties, Modification, and Uses
11-Potato Starch: Production, Properties, Modification, and Uses
12-Tapioca/Cassava Starch: Production and Use
13-Rice Starches: Production and Properties
14-Rye Starch
15-Oat Starch
16-Barley Starch: Production, Properties, Modification, and Uses
17-Starch Modification
18-Starch in the Paper Industry
19-Starch in Polymer Composition
20-Starch Use in Foods
21-Sweeteners from Starches: Production, Properties and Uses
22-Cyclodextrins: Properties and Applications

Subject Areas: Food & beverage technology [TDCT], Biochemistry [PSB]