Chemistry and Technology

3rd Edition - March 30, 2009

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  • Editors: James BeMiller, Roy Whistler
  • eBook ISBN: 9780080926551
  • Hardcover ISBN: 9780127462752

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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


'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

    21-Sweeteners from Starches: Production, Properties and Uses

    Larry Hobbs

    22-Cyclodextrins: Properties and Applications

    Allen R. Hedges

Product details

  • No. of pages: 894
  • Language: English
  • Copyright: © Academic Press 2009
  • Published: March 30, 2009
  • Imprint: Academic Press
  • eBook ISBN: 9780080926551
  • Hardcover 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

Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research

Roy Whistler

Affiliations and Expertise

Purdue University, West Lafayette, IN, USA

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  • JudithMiller Fri Feb 22 2019

    Most complete book on

    Most complete book on

  • MagdalenaBergh Thu Jun 28 2018


    A broad informative book, also with detailed facts.