Starch: Advances in Structure and FunctionTina L. Barsby, Athene Margaret Donald, P. J. Frazier Royal Society of Chemistry, 2001 - 223 pagine Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists. |
Sommario
Modelling of Starch Extrusion and Damage in Industrial Forming Processes | 8 |
ProcessingStructureRheology Relationships of Microphase Separated | 27 |
Macromolecular Degradation of Extruded Starches Measured | 40 |
PFGNMR Applied to Measure the Difference in Local Moisture Content | 53 |
Effects of Sugars on Gelatinization and Retrogradation of Corn Starch 67 | 67 |
Starch Ethers Obtained by Microwave Radiation Structure and Functionality | 82 |
Amylopectin Crystallisation in Starch | 97 |
Mechanisms of the Action of Porcine Pancreatic αAmylase on Native | 110 |
Wheat and Barley | 129 |
The Role | 144 |
Origin Distribution | 164 |
Poster Abstracts | 179 |
214 | |
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Starch: Advances in Structure and Function T L Barsby,A M Donald,P J Frazier Anteprima limitata - 2007 |
Parole e frasi comuni
A-type A.M. Smith acid activity ADPglucose alpha-amylase amorphous amylopectin amyloplasts amylose and amylopectin amylose content amylose synthesis Arabidopsis assisted reaction product B-type behaviour branching enzyme Carbohydr cationic starches cell Cereal chains characterisation Chem cluster complex components concentration corn starch crystallinity cultivars D-enzyme decrease differential scanning calorimetry double helices dough effect endosperm endotherm Figure Food functional GBSS GBSSI gelatinisation temperature gelatinised starch genes genetic glucose granule structure heating hydrocolloids increase interaction iodine isoamylase isoforms lipid maize material matrix microstructure microwave assisted reaction mixture moisture content molecular weight molecules mutants native starch null alleles obtained peak phase Plant Physiol plastidic polymers polysaccharide potato starch properties protein resistant starch retrogradation rice starch RS-preparations rug3 sample shear showed solubilisation soluble starch biosynthesis starch granules starch synthase storage substrate sucrose sugars suspension reaction product swelling trehalose viscosity waxy maize waxy wheat wheat starch wild type wild-type X-ray
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Food Polysaccharides and Their Applications Alistair M. Stephen,Glyn O. Phillips Anteprima non disponibile - 2016 |
Food Polysaccharides and Their Applications Alistair M. Stephen,Glyn O. Phillips Anteprima non disponibile - 2016 |