Starch,
Edition 3 Chemistry and Technology
Edited by James N. BeMiller and Roy L. Whistler

Publication Date: 30 Mar 2009
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Description
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.

Key Features

* Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches

* Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches.

* Explores the genetics, biochemistry, and physical structure of starches

* Presents current and emerging application trends for starch

About the author
Edited by James N. BeMiller, Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research and Roy L. Whistler, Purdue University, West Lafayette, IN, USA
Table of Contents

1-History and Future of Starch

Roy L. Whistler & Deborah Schwartz

2-Economic Growth and Organization of the Starch Industry

Paul L. Farris

3-Genetics and Physiology of Starch Development

Jack C. Shannon, Douglas L. Garwood, and Charles D. Boyer

4-The Biochemistry and Molecular Biology of Starch Biosynthesis

Jack Preiss

5-Structural Features of Starch Granules I

Serge Pérez, Paul M. Baldwin, and Daniel J. Gallant

6- Structural Features of Starch Granules II

Jay-lin Jane

7-Enzymes and Their Action on Starch

John F. Robyt

8-Structural Transitions and Related Physical Properties of Starch

Costas G. Biliaderis

9-Corn and Sorghum Starches: Production

Stanley A. Watson and Steven R. Eckhoff

10-Wheat Starch: Production, Properties, Modification, and Uses

C.C. Maningat, S.D. Bassi, K.S. Woo, G.D. Lasater, and P.A. Seib

11-Potato Starch: Production, Properties, Modification, and Uses

Heilko E. Grommers and Do A. Van der Krogt

12-Tapioca/Cassava Starch: Production and Use

Klanarong Sriroth, Kuakoon Piyachomkwan, and William F. Breuninger

13-Rice Starches: Production and Properties

Cheryl R. Mitchell

14-Rye Starch

Ann-Charlotte Eliasson and Karin Autio

15-Oat Starch

Karin Autio and Ann-Charlotte Eliasson

16-Barley Starch: Production, Properties, Modification, and Uses

Thava Vasanthan and Ratnajothi Hoover

17-Starch Modification

Chung-wai Chiu and Daniel Solarek

18-Starch in the Paper Industry

Hans W. Maurer

19-Starch in Polymer Composition

J.L. Willett

20-Starch Use in Foods

William R. Mason

21-Sweeteners from Starches: Production, Properties and Uses

Larry Hobbs

22-Cyclodextrins: Properties and Applications

Allen R. Hedges

Book details
ISBN: 9780127462752
Page Count: 894
Retail Price : £186.00

ADVANCES IN POTATO CHEMISTRY AND TECHNOLOGY (2009, 978-0-12-374349-7) Singh and Kaur

INDUSTRIAL GUMS: POLYSACCHARIDES AND THEIR DERIVATIVES, THIRD EDITION (1993, 978-0-12-746253-8) Whistler and BeMiller

Audience
'Professionals working with starch/starch derivatives processing; students in areas related to carbohydrates and starch, applied biochemistry and industrial and applied chemistry: food chemists and technologists, chemical engineers, agricultural chemists,Researchers in related industries such as paper, textiles and adhesives'