Gazelle Book Services Limited.
White Cross Mills, Hightown, LANCASTER LA1 4XS, United Kingdom.
Telephone: +44(0)1524 68765
Fax: +44(0)1524 63232
Email: sales@gazellebooks.co.uk
Web: www.gazellebooks.co.uk
| Title: | Starch
: From Starch Containing Sources to Isolation of Starches & Their Applications |
| Author: | Vladimir P Yuryev, Piotr Tomasik & Heiz Ruck (eds) |
| ISBN: | 1594540144 : 9781594540141 |
| Illustrations: | b/w illus & tables |
| Format: | Hardback |
| Size: | 180x260mm |
| Pages: | 243 |
| Weight: | .674 Kg. |
| Published: | Nova Science Publishers - June 2004 |
| List Price: | 162.5 Pounds Sterling |
| Availability: | In Print |
| Subjects: | CHEMISTRY |
The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions (temperature, water content, pressure) during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve further study because they are not yetentirely understood. With this purpose in mind, scientists from different countries continue to discuss the problems of starch science.
PARTIAL CONTENTS: Preface; Maize starch quality improvement by using a biochemical effect of genes of endosperm structure; Biosensor assay of starch using a glucose oxidase electrode and glucoamylase; Tendencies in a development of food starch products market in Poland; Thermal and molecular properties of waxy corn and potato starches after illumination with polarized light; Mutarotation of (-irradiated d) glucoses; Properties of modified soluble starch; Direct hydrolysis of starch sources; Degree of substitution of cross-linked starches vs. functionality in food products; Role of water displacements in starch gelatinisation and gluten reticulation in breadmaking: review of a research; Potato starch properties within the botanical structure; The starch as a functional addition in meat batters; Combinations potato starch -- xanthan gum and modified starches -- xanthan gum as thickeners of sweet and sour sauces; Thickening of sauces without additives; Combinations potato starch -- xanthan gum and modified starches -- xanthan gum as thickeners of sweet and sour sauces; Thickening and stabilizing of sauces with vegetables; Studies on converting polysaccharide waste into biodegradable plastics; An influence of the monomer diffusion on the rate of graft polymerisation of vinyl monomers onto starch; Reaction of starch with hydroxy acids and properties of resulting dextrins; Index.
