Starch : advances in structure and function /: advances in structure and function. (©2001)

• Record Type: Book
• Further Information: Note: Edited by T.L. Barsby, A.M. Donald, P.J. Frazier.
• Other Names: Barsby, T. L (Tina L.); Donald, A. M (Athene Margaret), 1953-; Frazier, P. J; Starch 2000: Structure and Function
• 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.
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2001
• Copyright Date: 2001
• Extent: 1 online resource (viii, 223 pages), illustrations
• Subjects: 664.2; Chemistry; Starch -- Congresses; Food -- Composition -- Congresses; Amido; Food -- Composition -- Congresses; Food -- Composition; Starch -- Congresses; Starch; Chemistry; TECHNOLOGY & ENGINEERING -- Food Science; Science; Food -- Composition; Starch; Food & beverage technology; Electronic books; Conference papers and proceedings
• Languages: English
• ISBNs: 9781847551917; 1847551912
• Related ISBNs: 085404860X; 9780854048601
• Notes: Note: Includes bibliographical references and indexes.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.