Starch

Chemistry and Technology

Edited by

  • James BeMiller, Purdue University, West Lafayette, IN, USA
  • Roy Whistler, Purdue University, West Lafayette, IN, USA

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.
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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'

 

Book information

  • Published: March 2009
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-746275-2

Reviews

"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




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