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

Readership

'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'

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

Details

No. of pages:
894
Language:
English
Copyright:
© 2009
Published:
Imprint:
Academic Press
eBook ISBN:
9780080926551
Print ISBN:
9780127462752

About the editors

James BeMiller

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.

Affiliations and Expertise

Purdue University, West Lafayette, IN, USA

Roy Whistler

Affiliations and Expertise

Purdue University, West Lafayette, IN, USA

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