Starch: Advances in Structure and Function
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.
Cosa dicono le persone - Scrivi una recensione
Nessuna recensione trovata nei soliti posti.
Modelling of Starch Extrusion and Damage in Industrial Forming Processes
ProcessingStructureRheology Relationships of Microphase Separated
Macromolecular Degradation of Extruded Starches Measured
PFGNMR Applied to Measure the Difference in Local Moisture Content
Effects of Sugars on Gelatinization and Retrogradation of Corn Starch
Starch Ethers Obtained by Microwave Radiation Structure and Functionality
Amylopectin Crystallisation in Starch
Altre edizioni - Visualizza tutto
A-type A.M. Smith acid activity ADPglucose alpha-amylase amorphous amylopectin amyloplasts amylose and amylopectin amylose content amylose synthesis Arabidopsis 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 increase interaction iodine isoamylase isoforms John Innes Centre lipid locus maize material matrix 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 gels 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