Handbook Of Starch Hydrolysis Products And Their Derivatives
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Handbook Of Starch Hydrolysis Products And Their Derivatives
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Author : M.W. Kearsley
language : en
Publisher: Springer Science & Business Media
Release Date : 1995-12-31
Handbook Of Starch Hydrolysis Products And Their Derivatives written by M.W. Kearsley and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with Science categories.
Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.
Handbook Of Starch Hydrolysis Products And Their Derivatives
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Author : S.Z. Dziedzic
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Handbook Of Starch Hydrolysis Products And Their Derivatives written by S.Z. Dziedzic and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.
Handbook Of Starch Science And Technology
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Author : Ming Miao
language : en
Publisher: CRC Press
Release Date : 2025-04-01
Handbook Of Starch Science And Technology written by Ming Miao and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-04-01 with Technology & Engineering categories.
Fifteen years have passed since the last major treatise on starch was published. Since then, knowledge of the molecular and macromolecular structures of starch; exploration of new sources of commercial starch; modification of the properties of starches via chemical, enzymic, genetic, and physical means; and investigations into potential uses of new products have proliferated. The Handbook of Starch Science and Technology explores new developments in starch science and technologies to achieve new paradigms in the development of natural glucose polymers. New developments of starches with enhanced nutritional and health benefits and specialized starch derivatives are discussed in terms of novel applications for the design of functional products and recent developments for structuring starch that have not been covered in the previous literature. Further, it discusses the uses of starch in the manufacture of starch inclusion complexes and nanoparticles and as a key component in carrier delivery applications. Features: Explores the genetics and physiology of starch biosynthesis Covers the source, isolation, structure, and properties of starches Identifies the structure and behavior of typical components in starch – amylose, amylopectin, and phytoglycogen Includes specific information on the modification and application of starch derivatives Presents current and emerging trends for starch science and technology This timely guide is for scientists and technologists working in the fields of agriculture, biotechnology, food, pharmaceuticals, chemical engineering, nutrition, and human health.
Starch In Food
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Author : A-C Eliasson
language : en
Publisher: Elsevier
Release Date : 2004-08-01
Starch In Food written by A-C Eliasson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-08-01 with Technology & Engineering categories.
Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. - Reviews starch structure and functionality - Extensive coverage of the growing range of starch ingredients - Examines how starch ingredients are used to improve the nutritional and sensory quality of food
Glucose Syrups
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Author : Peter Hull
language : en
Publisher: John Wiley & Sons
Release Date : 2011-09-23
Glucose Syrups written by Peter Hull and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-23 with Technology & Engineering categories.
Glucose syrups (commonly known as corn syrups in North America) arederived from starch sources such as maize, wheat and potatoes.Offering alternative functional properties to sugar as well aseconomic benefits, glucose syrups are extremely versatilesweeteners, and are widely used in food manufacturing and otherindustries. They are a key ingredient in confectionery products,beer, soft drinks, sports drinks, jams, sauces and ice creams, aswell as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on themanufacture and use of glucose syrups. Drawing on fortyyears’ experience in the international glucose industry, theauthor provides a valuable reference for all those involved in theprocessing and buying of these syrups, and for scientists involvedin the manufacture of a full range of food (and some non-food)products in which the syrups are ingredients. The emphasis is onpractical information - recipes are included where relevant in theapplications chapters, and appendices offer commonly-usedcalculations and useful data. Food technologists can use the bookto make choices about the most suitable glucose syrup to use in aparticular application, and also to adapt recipes in order toreplace sugar (sucrose) or other ingredients. A glossary of termsreflecting the international terminology of the industry completesthe book.
Starch Advances In Modifications Technologies And Applications
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Author : Vijay Singh Sharanagat
language : en
Publisher: Springer Nature
Release Date : 2023-08-25
Starch Advances In Modifications Technologies And Applications written by Vijay Singh Sharanagat and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-25 with Technology & Engineering categories.
Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.
Valorization Of Food Processing By Products
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Author : M. Chandrasekaran
language : en
Publisher: CRC Press
Release Date : 2012-08-30
Valorization Of Food Processing By Products written by M. Chandrasekaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-30 with Science categories.
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.
Encyclopedia Of Food Grains
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Author : Colin W Wrigley
language : en
Publisher: Academic Press
Release Date : 2015-12-17
Encyclopedia Of Food Grains written by Colin W Wrigley and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-17 with Technology & Engineering categories.
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Production Of Biofuels And Chemicals From Sustainable Recycling Of Organic Solid Waste
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Author : Zhen Fang
language : en
Publisher: Springer Nature
Release Date : 2022-05-18
Production Of Biofuels And Chemicals From Sustainable Recycling Of Organic Solid Waste written by Zhen Fang and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-18 with Science categories.
This book covers sustainable recycling processes (e.g. physical, biological, chemical, and thermo-chemical) of multiple organic solid wastes, provides methods for material recycle of wastes into value-added products including fuels and commodity chemicals that are able to be directly applied to promote manufacturing processes. Aimed at improving the awareness of effective conversion protocols and for developing innovative biomass conversion processes, this text was conceived as a collection of studies on state-of-art techniques and know-how for production of biofuels and chemicals from sustainable recycling of organic solid wastes. Topics in the text are discussed in terms of addressing recent advances, assessing and highlighting promising new methods or new technological strategies and direct conversion of organic solid wastes to process feeds. Highly-recognized authorities, experts and professionals have contributed individual chapters in selected areas to cover the overall topic in a comprehensive manner.
Principles Of Food Chemistry
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Author : John M. deMan
language : en
Publisher: Springer
Release Date : 2018-02-09
Principles Of Food Chemistry written by John M. deMan and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-09 with Technology & Engineering categories.
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.