Buch, Englisch, 320 Seiten
Chemistry, Properties and Applications
Buch, Englisch, 320 Seiten
ISBN: 978-1-4051-6325-5
Verlag: Wiley
This comprehensive book will address all aspects of starch chemistry, including extraction and production, chemical composition and structure, functional properties, biosynthesis, modification, nutrition and an exhaustive range of applications such as: pharmaceuticals, paper, personal care products, textiles and detergents. There will be a substantial chapter on food processing applications which will cover dairy, bakery, soups and sauces, processed meats, beverages and confectionery, and others.
Designed as a one-stop source on information on the subject, the book will be of interest to anyone who works on starch, including scientists, technologists and engineers in the food and chemical industries as wells as graduate-level students.
Autoren/Hrsg.
Weitere Infos & Material
1. Starch biosynthesis (Alison Smith, John Innes Centre, Norwich, UK).
2. Starch isolation.
Lab procedures.
Large productions.
3. Starch composition and structure.
Composition - amylose, amylopectin, minor components.
Molecular structure.
Actions of starch-degrading enzymes.
Amylose - lipid complex.
Granular structure - general features, double helices, crystalline structure.
4. Starch functional properties.
Gelatinization.
Methods to measure gelatinization.
Factors affecting gelatinization.
Pasting / Rheological Properties.
Retrogradation.
Methods to measure retrogradation.
Factors affecting retrogradation.
Gelation and Starch Gels.
Interactions with Other Components.
Glass Transition.
Concept.
Measurements.
Significance.
5. Modifications of starch.
Chemical Modifications.
Types of modification.
Uses.
Enzymatic Modifications.
Physical Modifications.
Instant Starch, CWS.
6. Food starch applications.
How is starch used in foods?.
How do other ingredients affect starch?.
How does the process affect starch?.
Review of starch functionality in various applications:.
Cultured dairy products, ice cream.
Processed meats.
Bakery / snacks.
Soups & sauces.
Dressings.
Mouthfeel enhancement.
Fillings & fruit preparations.
Beverage emulsion & encapsulation.
Batters & breadings.
Confections.
7. Nutritional aspects of starches.
8. Starches in pharmaceutical applications.
9. Starches in encapsulation.
Dan Solarek, National Starch and Chemical Company, Bridgewater, New Jersey, USA.
10. Starches in personal care applications.
11. Starches in paper.
12. Starches in corrugating and adhesive applications.
13: Starches in textiles.
14. Biodegradable.
15: Other industrial applications.
Oil drilling.
Construction.
Detergent.
