Download or read book Handbook of Starch Hydrolysis Products and their Derivatives written by S.Z. Dziedzic and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Glucose Syrups written by S. Z. Dziedzic and published by Elsevier Applied Science. This book was released on 1984 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Inspection and Analysis written by Albert Ernest Leach and published by . This book was released on 1911 with total page 1116 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Methods of Organic Analysis written by Henry Clapp Sherman and published by . This book was released on 1905 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Journal of the Institute of Brewing written by and published by . This book was released on 1902 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt: Containing the transactions of the various sections, together with abstracts of papers published in other journals, etc.

Download or read book Food Oligosaccharides written by F. Javier Moreno and published by John Wiley & Sons. This book was released on 2014-03-26 with total page 1075 pages. Available in PDF, EPUB and Kindle. Book excerpt: A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

Download or read book Journal of the Federated Institutes of Brewing written by and published by . This book was released on 1897 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Containing the transactions of the various institutes, together with abstracts of papers published in other journals.

Download or read book Journal of the Chemical Society written by and published by . This book was released on 1895 with total page 1226 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Starch in Food written by Lars Nilsson and published by Elsevier. This book was released on 2024-05-15 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. - Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications - Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods - Offers insight into how starch-related formulation challenges can be addressed

Download or read book The Chemical News and Journal of Physical Science written by and published by . This book was released on 1895 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The School of Mines Quarterly written by and published by . This book was released on 1905 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book International Review of the Science and Practice of Agriculture written by and published by . This book was released on 1921 with total page 886 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Science Examinations Reports Etc written by and published by . This book was released on 1908 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Chemical News and Journal of Industrial Science written by William Crookes and published by . This book was released on 1895 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Industrial Uses of Starch and its Derivatives written by R.W. Radley and published by Springer Science & Business Media. This book was released on 1976-09-30 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.

Download or read book Journal of the Chemical Society written by Chemical Society (Great Britain) and published by . This book was released on 1899 with total page 1272 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemical news and Journal of physical science written by and published by . This book was released on 1897 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: