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Author Starch 2000: Structure and Function (2000 : Churchill College)

Title Starch : advances in structure and function / edited by T. L. Barsby, A. M. Donald, P. J. Frazier
Published Cambridge, UK : Royal Society of Chemistry, [2001]


Location Call no. Vol. Availability
 MELB  664.2 Bar/Sai  AVAILABLE
Description viii, 223 pages : illustrations ; 25 cm
Series Special publication ; no. 271
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 271
Contents Starch structure/function relationships : achievements and challenges -- Modelling of starch extrusion and damage in industrial forming processes -- Processing-structure-rheology relationships of microphase separated starch/non-starch polysaccharide mixtures -- Macromolecular degradation of extruded starches measured by HPSEC-MALLS -- The impact of internal granule structure on processing and properties -- PFG-NMR applied to measure the difference in local moisture content between gelatinised and non-gelatinised region in a heated starch/water system -- Retrogradation kinetics of mixtures of rice starch with other types of starches -- Effects of sugars on gelatinisation and retrogradation of corn starch -- Implications of genetic changes in starch granular structure to gelatinisation behaviour -- Starch ethers obtained by microwave radiation-structure and functionality -- Amylopectin crystallisation in starch -- An approach to structural analysis of granules using genetically modified starches -- Mechanisms of the action of porcine pancreatic [alpha]-amylase on native and heat treated starches from various botanical sources -- Health-promoting function of wheat or potato resistant starch preparations obtained by physico-biochemical process -- Starch biosynthesis in the small grained cereals : wheat and barley -- Transport of metabolites into amyloplasts during starch synthesis -- The synthesis and degradation of starch in Arabidopsis leaves : the role of disproportionating enzyme -- The synthesis of amylose -- Null alleles at the waxy loci in wheat and oats : origin, distribution and exploitation -- Effect of inter-and intra-allelic variation on starch granular structure
Summary This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists
Notes "The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso
" ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Pref
Bibliography Includes bibliographical references and indexes
Notes Also available via the World Wide Web
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat
Subject Food -- Composition -- Congresses.
Starch -- Congresses.
Genre/Form Conference papers and proceedings.
Author Barsby, T. L. (Tina L.)
Donald, A. M. (Athene Margaret), 1953-
Frazier, P. J.
Royal Society of Chemistry (Great Britain). Food Chemistry Group.
LC no. 2005432672
ISBN 085404860X