- 894 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
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.
- 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
Frequently asked questions
Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn more here.
Perlego offers two plans: Essential and Complete
- Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
- Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Starch by James N. BeMiller,Roy L. Whistler in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biochemistry. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Brief Table of Contents
- Table of Contents
- Copyright Page
- Preface to the Third Edition
- List of Contributors
- Chapter 1. History and Future of Starch
- BibliographyV. References
- Chapter 2. Economic Growth and Organization of the US Corn Starch Industry
- BibliographyXI. References
- Chapter 3. Genetics and Physiology of Starch Development
- BibliographyIX. References
- Chapter 4. Biochemistry and Molecular Biology of Starch Biosynthesis
- BibliographyVI. References
- Chapter 5. Structural Features of Starch Granules I
- BibliographyIX. References
- Chapter 6. Structural Features of Starch Granules II
- BibliographyVI. References
- Chapter 7. Enzymes and Their Action on Starch
- BibliographyIX. References
- Chapter 8. Structural Transitions and Related Physical Properties of Starch
- BibliographyIV. References
- Chapter 9. Corn and Sorghum Starches
- BibliographyVII. References
- Chapter 10. Wheat Starch
- BibliographyVII. References
- Chapter 11. Potato Starch
- BibliographyVIII. References
- Chapter 12. Tapioca/Cassava Starch
- BibliographyVIII. References
- Chapter 13. Rice Starches
- BibliographyVII. References
- Chapter 14. Rye Starch
- BibliographyVI. References
- Chapter 15. Oat Starch
- BibliographyVI. References
- Chapter 16. Barley Starch
- BibliographyVII.References
- Chapter 17. Modification of Starches
- BibliographyX. References
- Chapter 18. Starch in the Paper Industry
- BibliographyXIV. References
- Chapter 19. Starch in Polymer Compositions[1]1 Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name USDA implies no approval of the product to the exclusion of others that may also be available.
- BibliographyVIII. References
- Chapter 20. Starch Use in Foods
- BibliographyIX. References
- Chapter 21. Sweeteners from Starch
- BibliographyIV. References
- Chapter 22. Cyclodextrins
- BibliographyVIII. References
- Bibliography
- Index