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Starch :advances in structure and function /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Starch :edited by T.L. Barsby, A.M. Donald, P.J. Frazier.
其他題名:	advances in structure and function /
其他作者:	Donald, A. M.
出版者:	Cambridge, UK :Royal Society of Chemistry,©2001.
面頁冊數:	viii, 223 pages :illustrations ;25 cm.
附註:	"The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--Title page verso.
附註:	" ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Preface.
標題:	StarchCongresses.
電子資源:	http://catdir.loc.gov/catdir/enhancements/fy1109/2005432672-t.html
電子資源:	http://catdir.loc.gov/catdir/enhancements/fy1109/2005432672-d.html
電子資源:	http://pubs.rsc.org/en/content/ebook/978-0-85404-860-1#!divbookcontent
ISBN:	085404860X

Starch :advances in structure and function /
Starch :advances in structure and function /edited by T.L. Barsby, A.M. Donald, P.J. Frazier. - Cambridge, UK :Royal Society of Chemistry,©2001. - viii, 223 pages :illustrations ;25 cm. - Special publication ;no. 271. - Special publication (Royal Society of Chemistry (Great Britain)) ;no. 252..

"The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--Title page verso.

Includes bibliographical references and indexes.

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.

Online full text access is restricted to licenced institutions.

This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

ISBN: 085404860X

LCCN: 2005432672

Nat. Bib. No.: GBA1V7711bnbSubjects--Topical Terms:

918483
Starch
--Congresses.Subjects--Index Terms:

starchIndex Terms--Genre/Form:

745672
Conference papers and proceedings.

LC Class. No.: QK898.S67 / S73 2001

Dewey Class. No.: 664.2

National Agricultural Library Call No.: QK898.S67 / S73 2000

National Library of Medicine Call No.: QU83

Starch :advances in structure and function /
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505 0 # $a 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.
506 # $a Online full text access is restricted to licenced institutions.
520 # $a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. $b Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.
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