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· 분류 : 외국도서 > 경제경영 > 산업 > 식품
· ISBN : 9781032683690
· 쪽수 : 382쪽
· 출판일 : 2025-03-31
목차
Editors
Preface
List of Contributors
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Chapter 01 An overview of starch Ming Miao
James N. BeMiller
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Chapter 02 Biochemistry and molecular biology of starch synthesis
Ardha Apriyanto, Joerg Fettke
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Chapter 03 Starch biosynthesis in cereal endosperms
Ian J. Tetlow, Victoria Butler
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Chapter 04 Source of Starch
Andreas Blennow
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Chapter 05 Methods for Starch Extraction
Les Copeland
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Chapter 06 Amylose
Jovin Hasjim, Kai Wang, Francisco Vilaplana, and Robert G. Gilbert
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Chapter 07 Amylopectin
Yasunori Nakamura
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Chapter 08 Phytoglycogen
Carley Miki, John R. Dutcher
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Chapter 09 Chemical and Physical Structures of Starch
Hongxin Jiang, Jay-lin Jane
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Chapter 10 Functional Properties of Starch
Wenmeng Liu, David Julian McClements, Zhengyu Jin, and Long Chen
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Chapter 11 Techniques for Measuring Starch
Yuanhui Chen, David Julian McClement, Hao Cheng, Zhengyu Jin, and Long Chen
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Chapter 12 Modification of Starch
James N. BeMiller
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Chapter 13 Starch Bioconversion Products
Yong Wang, Sang-Ho Yoo
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Chapter 14 Starch Dextrins
Marie Sofie Møller, Birte Svensson
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Chapter 15 Starch Inclusion Complexes
Yongfeng Ai
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Chapter 16 Starch Plastification
Gregory M. Glenn, Randal L. Shogren, and Xing Jin
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Chapter 17 Starch Blends and Composites
Marianne Ayumi Shirai, Juliano Zanela
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Chapter 18 Starch Electrospun Fiber
Razia Rehman, Anjum Hamid Rather, Rumysa Saleem Khan, Muheeb Rafiq, Syed Naeim Raza, Touseef Amna, M Shamshi Hassan, Nisar A Khan, and Faheem A. Sheikh
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Chapter 19 Starch Nanomaterials
Edith Agama-Acevedo, Luis A. Bello-Perez
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Chapter 20 Digestibility and Glycaemic Features of Starches
Abayomi Ajala, Elif Turabi Yolacaner, Rosana Coluss, Lovedeep Kaur, Jaspreet Singh
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Chapter 21 Clean Label Starch
Shinjae Park, Yong-Ro Kim
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Chapter 22 Next Generation of Techniques for Structuring Starch
Ming Miao, James N. BeMiller
