Starch is the basis of a huge global industry. Research in this fast moving field is documented in Starch: Structure and Functionality. Focusing on the three key areas of diet and health, physico-chemical aspects of starch and genetic and agronomic questions, this unique book provides discussion of the latest research in a multidisciplinary setting, with the spectrum of contributions ranging from genetic modification to the end use of starch. Following developments in scientists' abilities to manipulate plant genes, and hence enzymatic pathways, it is important that these manipulations improve the structure and functionality of starch, particularly for researchers in the food industry. Starch: Structure and Functionality will broaden the knowledge base in this important area, and will be of great interest to physicists, chemists, biologists and medical experts alike.
Rezensionen / Stimmen
"As a guide to current work on ... starch and starch polymers it is invaluable... A valuable addition to the bookshelf." * Chemistry & Industry No 17 September 1998 * "... an attractive and readable volume ... recommended reading for those interested in current research developments in starch." * International Journal of Food Science and Technology *
Sprache
Verlagsort
Zielgruppe
Produkt-Hinweis
Illustrationen
Maße
Höhe: 234 mm
Breite: 156 mm
ISBN-13
978-0-85404-742-0 (9780854047420)
DOI
Schweitzer Klassifikation
Structure/Function Relationship of Starches in Food; Starch and Health; Dental Effects of Starch; Starch Functionality in Food Processing; Functional Properties of Cationic Pea Starch; Functional and Physico-Chemical Properties of Sour Cassava Starch; Structural and Polymorphic Transitions of Amylose Induced by Water and Temperature Changes; Molecular Change of Starch Granule with Physical Treatment- Potato Starch by Ball-Mill Treatment; The Role of Molecular Weight in the Conversion of Starch; Diffusion and Reaction in Wheat Grains; The Effects of Water and Sugars Upon the Retrogradation of Amylopectin in the Region (T-Tg) Between 0 and 85|C; Mechanical Properties of Wheat Flakes and Their Components; Deformation Mechanics of Individual Swollen Starch Granules; Modelling and Experiment on the Flow of Native Wheat Starch Granules Concentrated in Water; Analytical Developments: Molecular and Microstructural Characterization; Studies on the Amylolytic Breakdown of Damaged Starch in Cereal and Non-Cereal Flours Using High Performance Liquid Chromatography and Scanning Electron Microscopy; Amylolysis of Starch Granules and ?-Glucan Crystallites; Substitution Patterns in Chemically Modified Starch Studied by Direct Mass Spectrometry; Starch: The Polysaccharide Fractions; Internal Structure of Starch Granules Revealed by Scattering Studies; Plant Biotechnology: Technical Barriers to Starch Improvement; Manipulation of Starch Quality in Peas; Cloning, Characterization and Modification of Genes Encoding Starch Branching Enzymes in Barley; Temperature Dependence of Soluble Starch Synthase in the Storage Tissues of Seeds; Occurrence and Expression of Granule-Bound Starch Synthase Mutants in Hard Winter Wheat; The Mechanism of Amylose Synthesis; The Use of Mutants to Study the Structural and Functional Properties of Pea Starch; Characterization of Starch from Genetically Modified Potato after Transformation with the Bacterial Branching Enzyme of Anacystis Nidulans; Poster Presentations; Subject Index.
