Chemistry and Technology 3rd Revised edition
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Starch by James N. BeMiller
Book DescriptionThe 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. It includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches. It covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. It explores the genetics, biochemistry, and physical structure of starches. It presents current and emerging application trends for starch.
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Book DetailsISBN: 9780127462752
(246mm x 189mm x 38mm)
Imprint: Academic Press Inc
Publisher: Elsevier Science Publishing Co Inc
Publish Date: 23-Feb-2005
Country of Publication: United States
Books By Author James N. BeMiller
Methods in Carbohydrate Chemistry, Hardback (March 1993)» View all books by James N. BeMiller
Part of a continuing serial publication which contains brief articles pertaining to areas and methods of carbohydrate research. This particular volume covers lipopolysaccharides, glycoproteins, separations and analysis.
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Author Biography - James N. BeMiller
James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.
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