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Starch: Chemistry and Technology, Third Edition
Starch: Chemistry and Technology, Third Edition

"The third edition ofStarch: Chemistry and Technology continues its comprehensive coverage and excellence...anyone interested in starch chemistry and technology should own a copy of this book."
—Joint Institute for Food Safety and Applied Nutrition, University of Maryland

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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.

Key Features

  • 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

Starch: Chemistry and Technology, Third Edition


Chapter 1

History and Future of Starch

Roy L. Whistler & Deborah Schwartz


Chapter 2

Economic Growth and Organization of the Starch Industry

Paul L. Farris


Chapter 3

Genetics and Physiology of Starch Development

Jack C. Shannon, Douglas L. Garwood, and Charles D. Boyer


Chapter 4

The Biochemistry and Molecular Biology of Starch Biosynthesis

Jack Preiss


Chapter 5

Structural Features of Starch Granules I

Serge Perez, Paul M. Baldwin, and Daniel J. Gallant


Chapter 6

Structural Features of Starch Granules II

Jay-lin Jane


Chapter 7

Enzymes and Their Action on Starch

John F. Robyt


Chapter 8

Structural Transitions and Related Physical Properties of Starch

Costas G. Biliaderis


Chapter 9

Corn and Sorghum Starches: Production

Stanley A. Watson and Steven R. Eckhoff


Chapter 10

Wheat Starch: Production, Properties, Modification, and Uses

C.C. Maningat, S.D. Bassi, K.S. Woo, G.D. Lasater, and P.A. Seib


Chapter 11

Potato Starch: Production, Properties, Modification, and Uses

Heilko E. Grommers and Do A. Van der Krogt


Chapter 12

Tapioca/Cassava Starch: Production and Use

Klanarong Sriroth, Kuakoon Piyachomkwan, and William F. Breuninger


Chapter 13

Rice Starches: Production and Properties

Cheryl R. Mitchell


Chapter 14

Rye Starch

Ann-Charlotte Eliasson and Karin Autio


Chapter 15

Oat Starch

Karin Autio and Ann-Charlotte Eliasson


Chapter 16

Barley Starch: Production, Properties, Modification, and Uses

Thava Vasanthan and Ratnajothi Hoover


Chapter 17

Starch Modification

Chung-wai Chiu and Daniel Solarek


Chapter 18

Starch in the Paper Industry

Hans W. Maurer


Chapter 19

Starch in Polymer Composition

J.L. Willett


Chapter 20

Starch Use in Foods

William R. Mason


Chapter 21

Sweeteners from Starches: Production, Properties and Uses

Larry Hobbs


Chapter 22

Cyclodextrins: Properties and Applications

Allen R. Hedges

"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."
—Joint Institute for Food Safety and Applied Nutrition, University of Maryland

Publish Date: 2009
Format: 7.5" x 10" hardcover
Pages: 894
Publication Weight: 4 lbs

Edited By James N. BeMiller & Roy L. Whistler

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