Starch : chemistry and technology / edited by Roy L. Whistler, James N. BeMiller, Eugene F. Paschall.
Tipo de material:
TextoIdioma: Inglés - [eng] Detalles de publicación: Orlando : Academic Press, 1984.Edición: 2nd edDescripción: xxiii, 718 páginas : ilustraciones ; 24 cmISBN: - 0127462708
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Libros
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Módulo-Campus | CG | 664.2=111 S795 (Browse shelf(Opens below)) | 1 | Sólo sala | 11279 |
Tabla de contenido al principio de la obra.
Índice, página 691.
Referencias al final de cada capítulo.
Chapter I. History and future expectation of starch use.-- Chapter II. Economics and future of the starch industry.-- Chapter III. Genetics and physiology of starch development.-- Chapter IV. Enzymes in the hydrolysis and synthesis of starch.-- Chapter V. Starch oligosaccharides: linear, branched, and cyclic.-- Chapter VI. Molecular structure of starch.-- Chapter VII. Organization of starch granules.-- Chapter VIII. Fractionation of starch.-- Chapter IX. Gelatinization of starch and mechanical properties of starch pastes.-- Chapter X. Starch derivatives: production and uses.-- Chapter XI. Chemicals from starch.-- Chapter XII. Corn and sorghum starches: production.-- Chapter XIII. Tapioca, arrowroot, and sago starches: production.-- Chapter XIV. Potato starch: production and uses.-- Chapter XV. Wheat starch: production, modification, and uses.-- Chapter XVI. Rice starch: production, properties, and uses.-- Chapter XVII. Acid-modified starch: production and uses.-- Chapter XVIII. Starch in the paper industry.-- Chapter XIX. Applications of starches in foods.-- Chapter XX. Starch and dextrins in prepared adhesives.-- Chapter XXI. Glucose- and fructose-containing sweeteners from starch.-- Chapter XXII. Industrial microscopy of starch.-- Chapter XXIII. Photomicrographs of starches.
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