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Starch = chemistry and technology /

BeMiller, James N.

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Starch = chemistry and technology /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Starch/ edited by James N. BeMiller, Roy L. Whistler.{me_controlnum}
其他題名:	chemistry and technology /
其他作者:	BeMiller, James N.
出版者:	London :Academic, : c2009.,
面頁冊數:	1 online resource (xx, 879 p.) :ill.
附註:	Previous ed.: 1984.
內容註:	1-History and Future of Starch -- 2-Economic Growth and Organization of the Starch Industry -- 3-Genetics and Physiology of Starch Development -- 4-The Biochemistry and Molecular Biology of Starch Biosynthesis -- 5-Structural Features of Starch Granules I -- 6- Structural Features of Starch Granules II -- 7-Enzymes and Their Action on Starch -- 8-Structural Transitions and Related Physical Properties of Starch -- 9-Corn and Sorghum Starches: Production -- 10-Wheat Starch: Production, Properties, Modification, and Uses -- 11-Potato Starch: Production, Properties, Modification, and Uses -- 12-Tapioca/Cassava Starch: Production and Use -- 13-Rice Starches: Production and Properties -- 14-Rye Starch -- 15-Oat Starch -- 16-Barley Starch: Production, Properties, Modification, and Uses -- 17-Starch Modification -- 18-Starch in the Paper Industry -- 19-Starch in Polymer Composition -- 20-Starch Use in Foods -- 21-Sweeteners from Starches: Production, Properties and Uses -- 22-Cyclodextrins: Properties and Applications.
標題:	Starch. -
電子資源:	http://www.sciencedirect.com/science/book/9780127462752
ISBN:	9780127462752

Starch = chemistry and technology /
Starchchemistry and technology /[electronic resource] :edited by James N. BeMiller, Roy L. Whistler.{me_controlnum} - 3rd ed. - London :Academic,c2009. - 1 online resource (xx, 879 p.) :ill. - Food science and technology. - Food science and technology..

Previous ed.: 1984.

1-History and Future of Starch -- 2-Economic Growth and Organization of the Starch Industry -- 3-Genetics and Physiology of Starch Development -- 4-The Biochemistry and Molecular Biology of Starch Biosynthesis -- 5-Structural Features of Starch Granules I -- 6- Structural Features of Starch Granules II -- 7-Enzymes and Their Action on Starch -- 8-Structural Transitions and Related Physical Properties of Starch -- 9-Corn and Sorghum Starches: Production -- 10-Wheat Starch: Production, Properties, Modification, and Uses -- 11-Potato Starch: Production, Properties, Modification, and Uses -- 12-Tapioca/Cassava Starch: Production and Use -- 13-Rice Starches: Production and Properties -- 14-Rye Starch -- 15-Oat Starch -- 16-Barley Starch: Production, Properties, Modification, and Uses -- 17-Starch Modification -- 18-Starch in the Paper Industry -- 19-Starch in Polymer Composition -- 20-Starch Use in Foods -- 21-Sweeteners from Starches: Production, Properties and Uses -- 22-Cyclodextrins: Properties and Applications.

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. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for starch.

ISBN: 9780127462752

Source: 80666:80666Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

842854
Starch.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: QD321 / .W43 2009

Dewey Class. No.: 664.2

National Agricultural Library Call No.: TP248.S7 / S72 2009

Starch = chemistry and technology /
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037 $a 80666:80666 $b Elsevier Science & Technology $n http://www.sciencedirect.com
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070 $a TP248.S7 $b S72 2009
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245 0 0 $a Starch $h [electronic resource] : $b chemistry and technology / $c edited by James N. BeMiller, Roy L. Whistler.{me_controlnum}
250 $a 3rd ed.
260 $a London : $b Academic, $c c2009.
300 $a 1 online resource (xx, 879 p.) : $b ill.
490 1 $a Food science and technology
500 $a Previous ed.: 1984.
505 0 $a 1-History and Future of Starch -- 2-Economic Growth and Organization of the Starch Industry -- 3-Genetics and Physiology of Starch Development -- 4-The Biochemistry and Molecular Biology of Starch Biosynthesis -- 5-Structural Features of Starch Granules I -- 6- Structural Features of Starch Granules II -- 7-Enzymes and Their Action on Starch -- 8-Structural Transitions and Related Physical Properties of Starch -- 9-Corn and Sorghum Starches: Production -- 10-Wheat Starch: Production, Properties, Modification, and Uses -- 11-Potato Starch: Production, Properties, Modification, and Uses -- 12-Tapioca/Cassava Starch: Production and Use -- 13-Rice Starches: Production and Properties -- 14-Rye Starch -- 15-Oat Starch -- 16-Barley Starch: Production, Properties, Modification, and Uses -- 17-Starch Modification -- 18-Starch in the Paper Industry -- 19-Starch in Polymer Composition -- 20-Starch Use in Foods -- 21-Sweeteners from Starches: Production, Properties and Uses -- 22-Cyclodextrins: Properties and Applications.
520 $a 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. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for starch.
588 $a Description based on print version record.
650 0 $a Starch. $3 842854
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a BeMiller, James N. $3 1458457
700 1 $a Whistler, Roy Lester. $3 1458458
776 0 8 $i Print version: $t Starch. $b 3rd ed. $d London : Academic, c2009 $z 9780127462752 $z 0127462759 $w (OCoLC)288986644
830 0 $a Food science and technology. $3 1458459
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780127462752
994 $a C0 $b TEF