Starch by James N Bemiller
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.-
The Nutrition Transition
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Nondestructive Food Evaluation
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Vitamin E
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International Food Safety Handbook
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Transport Properties of Foods
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Freezing Effects on Food Quality
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Polysaccharide Association Structures in Food
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Introduction to Food Engineering 2E
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Computerized Control Systems in the Food Industry
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Handbook of Vegetable Preservation and Processing
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Techniques for Analyzing Food Aroma
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Clostridium Botulinum
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Seafood Enzymes
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Berry Fruit
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Seafood
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Antimicrobials in Food
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Advanced Technologies for Meat Processing
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Handbook of Brewing
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Coloring of Food, Drugs, and Cosmetics
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Kinetic Modeling of Reactions In Foods
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Instrumental Methods for Quality Assurance in Foods
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Handbook of Nutrition and Diet
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Rice Science and Technology
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Cereals in Breadmaking
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The Chemistry and Technology of Pectin
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Principles of Enzymology for the Food Sciences
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Applied Dairy Microbiology
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Milk Proteins
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Trace Minerals in Foods
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Complex Carbohydrates in Foods
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Novel Food Processing Technologies
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Handbook of Fruit Science and Technology
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Vitamins In Foods
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Omega-3 Fatty Acids in Health and Disease
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Risk Management for Food Allergy
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Handbook of Microwave Technology for Food Application
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
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Enzymes in Food Processing
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The Produce Contamination Problem
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Food Texture
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Thermobacteriology in Food Processing
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Polysaccharide Dispersions
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Experimental Food Science
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Physical Chemistry of Foods
Now fully revised and updated, this edition continues its legacy of providing current and important information on the science of starch - its structure, function, applications and future..This book is the go-to reference for those interested in the production, properties and use of starch and its derivatives.--FST Magazine, August 2013 ...this edition continues its legacy of providing current and important information on the science of starch...This book is the go-to reference for those interested in the production, properties and use of starch and its derivatives.--FST (South African Food Science and Technology), August 2013 The third edition of Starch: Chemistry and Technology continues its comprehensive coverage and excellence...Anyone interested in starch chemistry and technology - should own a copy of this book.--David R. Lineback, Senior Fellow, Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland
James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.
| SKU | Unavailable |
| ISBN 13 | 9780127462752 |
| ISBN 10 | 0127462759 |
| Title | Starch |
| Author | James N Bemiller |
| Series | Food Science And Technology |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Elsevier Science Publishing Co Inc |
| Year published | 2009-04-06 |
| Number of pages | 894 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |