Starch: Advances in Structure and Function
Advances in Structure and Function
Published on 26. November 2001
Book
Hardback
VII, 214 pages
978-0-85404-860-1 (ISBN)
Description
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 behaviour 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 characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.
More details
Language
English
Place of publication
Cambridge
United Kingdom
Target group
College/higher education
Professional and scholarly
Research
Product notice
Unsewn / adhesive bound
Dimensions
Height: 241 mm
Width: 165 mm
Thickness: 25 mm
Weight
458 gr
ISBN-13
978-0-85404-860-1 (9780854048601)
Schweitzer Classification
Other editions
Additional editions
E-Book
10/2007
1st Edition
Royal Society of Chemistry
€118.99
Available for download
Content
Starch Structure/Function Relationships: Achievements and Challenges;
Modelling of Starch Extrusion and Damage in Industrial Forming Processes;
Processing-Structure-Rheology Relationships of Microphase Separated Starch/Non-Starch Polysaccharide Mixtures;
Macromolecular Degradation of Extruded Starches Measured By HPSEC-MALLS;
The Impact of Internal Granule Structure on Processing and Properties;
PFG-NMR Applied to Measure the Difference in Local Moisture Content Between Gelatinized and Non-Gelatinized Region in a Heated Starch/Water System;
Retrogradation Kinetics of Mixtures of Rice Starch with Other Types of Starches;
Effects of Sugars on Gelatinization and Retrogradation of Corn Starch;
Implications of Genetic Changes in Starch Granular Structure to Gelatinisation Behaviour;
Starch Ethers Obtained by Microwave Radiation-Structure and Functionality;
Amylopectin Crystallisation in Starch;
An Approach to Structural Analysis of Granules Using Genetically Modified Starches;
Mechanisms of the Action of Porcine Pancreatic ?-Amylase on Native and Heat Treated Starches From Various Botanical Sources;
Health-Promoting Function of Wheat or Potato Resistant Starch Preparations Obtained by Physico-Biochemical Process;
Starch Biosynthesis in the Small Grained Cereals: Wheat and Barley;
Transport of Metabolites into Amyloplasts During Starch Synthesis;
The Synthesis and Degradation of Starch Arabidopsis Leaves: The Role of Disproportionating Enzyme;
The Synthesis of Amylose;
Null Alleles at the Waxy Loci in Wheat and Oats: Origin, Distribution and Exploitation;
Effect of Inter- and Intra-Allelic Variation on Starch Granular Structure;
Poster Abstracts;
Subject Index.
Modelling of Starch Extrusion and Damage in Industrial Forming Processes;
Processing-Structure-Rheology Relationships of Microphase Separated Starch/Non-Starch Polysaccharide Mixtures;
Macromolecular Degradation of Extruded Starches Measured By HPSEC-MALLS;
The Impact of Internal Granule Structure on Processing and Properties;
PFG-NMR Applied to Measure the Difference in Local Moisture Content Between Gelatinized and Non-Gelatinized Region in a Heated Starch/Water System;
Retrogradation Kinetics of Mixtures of Rice Starch with Other Types of Starches;
Effects of Sugars on Gelatinization and Retrogradation of Corn Starch;
Implications of Genetic Changes in Starch Granular Structure to Gelatinisation Behaviour;
Starch Ethers Obtained by Microwave Radiation-Structure and Functionality;
Amylopectin Crystallisation in Starch;
An Approach to Structural Analysis of Granules Using Genetically Modified Starches;
Mechanisms of the Action of Porcine Pancreatic ?-Amylase on Native and Heat Treated Starches From Various Botanical Sources;
Health-Promoting Function of Wheat or Potato Resistant Starch Preparations Obtained by Physico-Biochemical Process;
Starch Biosynthesis in the Small Grained Cereals: Wheat and Barley;
Transport of Metabolites into Amyloplasts During Starch Synthesis;
The Synthesis and Degradation of Starch Arabidopsis Leaves: The Role of Disproportionating Enzyme;
The Synthesis of Amylose;
Null Alleles at the Waxy Loci in Wheat and Oats: Origin, Distribution and Exploitation;
Effect of Inter- and Intra-Allelic Variation on Starch Granular Structure;
Poster Abstracts;
Subject Index.