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Starch

Editat de Vladimir P. Yuryev, Piotr Tomasik, Eric Bertoft
en Limba Engleză Hardback – 31 mai 2006
The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions (temperature, water content, pressure) during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve further study because they are not yet entirely understood.
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Specificații

ISBN-13: 9781600212277
ISBN-10: 1600212271
Pagini: 315
Ilustrații: tables & charts
Dimensiuni: 189 x 266 x 27 mm
Greutate: 0.9 kg
Editura: Nova Science Publishers Inc

Cuprins

Preface; Influence of different GBSS I and GWD combinations on the amylose localisation within wheat and potato starch granules; Variation in the Chain-length Distribution Profiles of Endosperm Starch from Triticum-Aegilops Species; Structural and Physicochemical Characteristics of Endosperm Starches of Rice Cultivars Recently Bred in Japan; Structure of limit dextrins from storage polysaccharides: a composition between amylopectin and glycogen; Polysaccharide -- polysaccharide hydrocolloids interactions; Trapping and retention of ligand in starch-based food matrices; Lipid Microencapsulation in Starch Granules; Illumination of sage starch with linearly polarized visible light; Reduction of starch hydrophilicity by grafting lignin derivatives under EB irradiation: a study of model compounds; Effect of high pressure, time of treatment and polysaccharide composition on the physico-chemical properties of Hylon VII and waxy maize starch; Structure and properties of resistant starches (RS III) in gels and in bread produced from high-amylose wheat flour; Thermomechanical behaviour of a crumb during chilling and freezing. Potential impact on crust flaking and interaction with formulation using selected enzymes; Parboiling: a process that deeply changes the properties of rice Thermoanalytical Approach; Complexes of single-wall carbon nanotubes with dextrans and agarose; Interactions of Cereal Starches with Selected Polysaccharide Hydrocolloids; Application of Hydrocolloids and Oat Hydrolysate in Mayonnaise Production; Index.