Download or read book Amylose written by Himjyoti Dutta and published by . This book was released on 2020-02-25 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Amylose is the linear polymeric fraction of starch which has its unique characteristics leading to its specific role in the application of starches and its own. Amylose forms a significant proportion of the macromolecular structure of starch. Written by a selected team of international authors, including academicians and researchers with special expertise on starch chemistry, technology and functions, the book âAmylose: Properties, Structure and Functions' is a unique approach to the multifaceted trends of amylose chemistry, properties, functionality and applications. Under the collaborative editorial guidance of Dr Himjyoti Dutta and Dr Sanjib Kr Paul, who are experienced in researches on starch, starch-based composite materials and other biomaterials, the book provides an overview of all the scientific and technological approaches on amylose. Traditional and recent analytical methods for amylose purification and characterization have been thoroughly discussed in this book. The role of amylose in major starch sources suggesting specific usage in food and other complex edible and non-edible matrices have been covered. Recent findings on its peculiar properties, directing it to the ever growing world of functional biopolymers have been discussed. Amylose polymorphism and complex formation with non-starch components have been elaborated for optimum knowledge dissemination on its potential use as nano-scale material for food, drug, nutraceutical and pharmaceutical industries. The editorial team, with the collaboration of authors throughout the globe, executed the idea of bringing a reference book on amylose in the name of âAmylose: Properties, Structure and Functions'. The editors emphasized to include all the present day aspects of amylose to address the need of students, researchers and industry experts in a global perspective.
Download or read book Studies of the Corn Amyloses written by Willet Lawrence Eccles and published by . This book was released on 1927 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book On a phosphorus free Amylose from Potato Starch written by Mabel Evelyn Baldwin and published by . This book was released on 1928 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Studies of the Corn Amyloses written by James Herbert Werntz and published by . This book was released on 1926 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Separation of the Amyloses in Some Common Starches written by Harold Augustus Iddles and published by . This book was released on 1925 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Studies on the Corn Amyloses V written by Charles Otto Beckmann and published by . This book was released on 1928 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tropical Agriculture written by and published by . This book was released on 1926 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Starch Chemistry and Technology written by Roy L. Whistler and published by Academic Press. This book was released on 2012-12-02 with total page 743 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.
Download or read book Industrial Engineering Chemistry written by and published by . This book was released on 1926 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Rice Quality written by Kshirod R Bhattacharya and published by Elsevier. This book was released on 2011-06-27 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice. - Examines the physical properties of rice, such as grain appearance and density and friction - Investigates the ageing of rice and its cooking and eating quality - The product making and nutritional aspects of rice are also considered
Download or read book Starch in Food written by Malin Sjöö and published by Woodhead Publishing. This book was released on 2017-11-25 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed 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. Part Three looks at starch as an ingredient and how it is used in the food industry, with 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 analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. - Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch - 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
Download or read book Advances in the Engineering of Polysaccharide Materials written by Jun-ichi Kadokawa and published by CRC Press. This book was released on 2013-04-17 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polysaccharides and their related compounds are attracting much attention due to their potential as new functional materials in many research fields such as medicine, pharmaceutics, foods, and cosmetics. Therefore, precision synthesis of new polysaccharides with well-defined structure is increasingly important. For this purpose, enzymatic method is a very powerful tool because the reaction proceeds in a manner that is highly stereo- and region-controlled. This book focuses on advances in the practical synthesis of polysaccharides by phosphorylase-catalyzed chain-elongation from the perspective of polysaccharide engineering.
Download or read book Starch in Food written by Ann-Charlotte Eliasson and published by CRC Press. This book was released on 2004-09-20 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. 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. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
Download or read book Journal of the Chemical Society written by Chemical Society (Great Britain) and published by . This book was released on 1907 with total page 1398 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Titles of chemical papers in British and foreign journals" included in Quarterly journal, v. 1-12.
Download or read book Journal of the Chemical Society written by and published by . This book was released on 1916 with total page 1056 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemical Abstracts written by and published by . This book was released on 1916 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yearbook of Agriculture written by and published by . This book was released on 1950 with total page 978 pages. Available in PDF, EPUB and Kindle. Book excerpt:
