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Starch: Chemistry and Technology
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
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.* Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging application trends for starch
Probe
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The Annual Register
Continuation of the reference work that originated with Robert Dodsley, written and published each year, which records and analyzes the year’s major events, developments and trends in Great Britain and throughout the world. From the 1920s volumes of The Annual Register took the essential shape in which they have continued ever since, opening with the history of Britain, then a section on foreign history covering each country or region in turn. Following these are the chronicle of events, brief retrospectives on the year’s cultural and economic developments, a short selection of documents, and obituaries of eminent persons who died in the year.
Business Week
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