Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of t…
This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modifica…
'Starches for Food Application: Chemical, Technological and Health Properties' examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the lin…
"The search for altenative, renewable sources of fuel and energy from plants, algae, and waste materials has catalyzed in recent years. With the growing interest in bioenergy development and production there has been increasing demand for a broad ranging introductory text in the…