Starch: Chemistry and Technology (Food Science and Technology)

Starch: Chemistry and Technology (Food Science and Technology)

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 "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 The bestselling resource on Starch now fully revised and updated! Now fully revised and updated, Starch: Chemistry and Technology 3rd edition continues its legacy of providing current and important information on the science of starch -- its structure, function, applications, and future. Written by leading experts and including new chapters on biochemistry and molecular biology, the structural and physical properties of starch, and additional starch sources, this book is the go-to reference for those interested in the production, properties and use of starch and its 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 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.