LEADER 05302nam 2200673Ia 450 001 9910454478403321 005 20200520144314.0 010 $a1-282-16893-2 010 $a9786612168932 010 $a0-08-092655-X 035 $a(CKB)1000000000747030 035 $a(EBL)428579 035 $a(OCoLC)476274231 035 $a(SSID)ssj0000250629 035 $a(PQKBManifestationID)12062885 035 $a(PQKBTitleCode)TC0000250629 035 $a(PQKBWorkID)10232690 035 $a(PQKB)11099777 035 $a(MiAaPQ)EBC428579 035 $a(Au-PeEL)EBL428579 035 $a(CaPaEBR)ebr10305274 035 $a(CaONFJC)MIL216893 035 $a(EXLCZ)991000000000747030 100 $a20081126d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aStarch$b[electronic resource] $echemistry and technology /$fedited by James N. BeMiller, Roy L. Whistler 205 $a3rd ed. 210 $aLondon $cAcademic$dc2009 215 $a1 online resource (900 p.) 225 1 $aFood science and technology 300 $aPrevious ed.: 1984. 311 $a0-12-746275-9 327 $aFront Cover; Starch: Chemistry and Technology; Copyright Page; Contents; Preface to the Third Edition; List of Contributors; Chapter 1 History and Future of Starch; I. History; 1. Early History; 2. 1500-1900; 3. 1900-Present; II. Development of Specialty Starches; 1. Waxy Corn Starch; 2. High-amylose Corn Starch; 3. Chemically Modified Starches; 4. Other Naturally Modified Corn Starches; III. Other Products from Starch; 1. Sweeteners; 2. Ethanol; 3. Polyols; 4. Organic Acids; 5. Amino Acids; IV. Future of Starch; 1. Two New Starches for Industry; 2. Present American Companies; V. References 327 $aChapter 2 Economic Growth and Organization of the US Corn Starch IndustryI. Introduction; II. Extent and Directions of Market Growth; III. High-fructose Syrup Consumption; IV. Fuel Alcohol; V. Technical Progress; VI. Plant Location; VII. Industry Organization; VIII. Effects of Corn Price Variability; IX. International Involvement; X. Future Industry Prospects; XI. References; Chapter 3 Genetics and Physiology of Starch Development; I. Introduction; II. Occurrence; 1. General Distribution; 2. Cytosolic Starch Formation; 3. Starch Formed in Plastids; III. Cellular Developmental Gradients 327 $aIV. Non-mutant Starch Granule Polysaccharide Composition1. Polysaccharide Components; 2. Species and Cultivar Effects on Granule Composition; 3. Developmental Changes in Granule Composition; 4. Environmental Effects on Granule Composition; V. Non-mutant Starch Granule and Plastid Morphology; 1. Description; 2. Species and Cultivar Effects on Granule Morphology; 3. Developmental Changes in Average Starch Granule Size; 4. Formation and Enlargement of Non-mutant Granules; VI. Polysaccharide Biosynthesis; 1. Enzymology 327 $a2. Compartmentation and Regulation of Starch Synthesis and Degradation in Chloroplasts3. Compartmentation and Regulation of Starch Synthesis in Amyloplasts; VII. Mutant Effects; 1. Waxy; 2. Amylose-extender; 3. Sugary; 4. Sugary-2; 5. Dull; 6. Amylose-extender Waxy; 7. Amylose-extender Sugary; 8. Amylose-extender Sugary-2; 9. Amylose-extender Dull; 10. Dull Sugary; 11. Dull Sugary-2; 12. Dull Waxy; 13. Sugary Waxy; 14. Sugary-2 Waxy; 15. Sugary Sugary-2; 16. Amylose-extender Dull Sugary; 17. Amylose-extender Dull Sugary-2; 18. Amylose-extender Dull Waxy; 19. Amylose-extender Sugary Sugary-2 327 $a20. Amylose-extender Sugary Waxy21. Amylose-extender Sugary-2 Waxy; 22. Dull Sugary Sugary-2; 23. Dull Sugary Waxy; 24. Dull Sugary-2 Waxy; 25. Sugary Sugary-2 Waxy; 26. Amylose-extender Dull Sugary Waxy; VIII. Conclusions; IX. References; Chapter 4 Biochemistry and Molecular Biology of Starch Biosynthesis; I. Introduction; II. Starch Synthesis in Plants: Localization; 1. Leaf Starch; 2. Starch in Storage Tissues; III. Enzyme-catalyzed Reactions of Starch Synthesis in Plants and Algae and Glycogen Synthesis in Cyanobacteria; IV. Properties of the Plant 1,4-?-Glucan-Synthesizing Enzymes 327 $a1. ADP-glucose Pyrophosphorylase: Kinetic Properties and Quaternary Structure 330 $aThe third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents curre 410 0$aFood science and technology. 606 $aStarch 606 $aChemistry, Organic 608 $aElectronic books. 615 0$aStarch. 615 0$aChemistry, Organic. 676 $a664.2 701 $aBeMiller$b James N$065645 701 $aWhistler$b Roy Lester$094197 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910454478403321 996 $aStarch$92073930 997 $aUNINA