Starch: Advances in Structure and Function

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Tina L. Barsby, Athene Margaret Donald, P. J. Frazier
Royal Society of Chemistry, 2001 - 223 pagine
1 Recensione
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.
 

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Indice

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
Starch Ethers Obtained by Microwave Radiation Structure and Functionality
82
Amylopectin Crystallisation in Starch
97
Mechanisms of the Action of Porcine Pancreatic aAmylase on Native
110
Wheat and Barley
129
The Role
145
Origin Distribution
164
Subject Index
214
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