Starch
Chemistry and Technology
- 3rd Edition - April 6, 2009
- Latest edition
- Editors: James N. BeMiller, Roy L. Whistler
- Language: English
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,… Read more
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.
- 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'
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
"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
- Edition: 3
- Latest edition
- Published: April 6, 2009
- Language: English
JB
James N. 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 ResearchRW
Roy L. Whistler
Affiliations and expertise
Purdue University, West Lafayette, IN, USARead Starch on ScienceDirect