Whistler R., BeMiller J., Paschall E. — Starch : Chemistry and Technology :: Электронная библиотека попечительского совета мехмата МГУ

Главная Ex Libris Книги Журналы Статьи Серии Каталог Wanted Загрузка ХудЛит Справка Поиск по индексам Поиск Форум

Авторизация

Поиск по указателям

Whistler R., BeMiller J., Paschall E. — Starch : Chemistry and Technology

Обсудите книгу на научном форуме

Нашли опечатку?
Выделите ее мышкой и нажмите Ctrl+Enter

Название: Starch : Chemistry and Technology

Авторы: Whistler R., BeMiller J., Paschall E.

Аннотация:

Starch: Chemistry and Technology.

Content: Front Cover; CONTRIBUTORS; Starch: Chemistry and Technology; Copyright Page; TABLE OF CONTENTS; LIST OF CONTRIBUTORS; PREFACE; CONTENTS OF PREVIOUS VOLUMES; Chapter I. History and Future Expectation of Starch Use; I. Introduction; II. Early History; III. American Development; IV. Waxy Corn; V. High-Amylose Corn; VI. Future of Starch; VII. References; Chapter II. Economics and Future of the Starch Industry; I. Introduction; II. Statistical Estimation of the Demand for Starch; III. Projected Future Volumes of Corn Likely to Be Used by the Wet-Milling Industry IV. Organization of the Corn Wet-Milling IndustryV. References; Chapter III. Genetics and Physiology of Starch Development; I. Introduction; II. Occurrence; III. Cellular Developmental Gradients; IV. Nonmutant Starch Granule Polysaccharide Composition; V. Nonmutant Starch Granule and Plastid Morphology; VI. Polysaccharide Biosynthesis; VII. Mutant Effects; VIII. Conclusions; IX. References; Chapter IV. Enzymes in the Hydrolysis and Synthesis of Starch; I. Introduction and Classification of Starch Hydrolases; II. Assay Methods for Amylases; III. Structure and Properties of the Amylases IV. Action of AmylasesV. Biosynthesis of Starch; VI. References; Chapter V. Starch Oligosaccharides: Linear, Branched, and Cyclic; I. Introduction; II. Linear and Branched Starch Oligosaccharides; III. Cycloamyloses; IV. Recent Publications Regarding Maltooligosaccharide Preparation and Utilization Not Mentioned in the Text; V. Recent Publications Regarding Cycloamyloses Not Mentioned in the Text; VI. References; Chapter VI. Molecular Structure of Starch; I. General Nature of Starch; II. Fractionation of Starch; III. Methylation Analysis; IV. Maltose, the Repeating Unit V. MaltooligosaccharidesVI. Nature of Amylose; VII. Nature of Amylopectin; VIII. Structural Indications by Periodate Oxidation; IX. Starch Hydrolysis; X. Starch Phosphate Esters; XI. References; Chapter VII. Organization of Starch Granules; I. Introduction; II. Biological and Biochemical Facets of Starch Granule Structure; III. Ordered Structure of Starch Granules; IV. Amorphous or Gel Phase of Starch Granules; V. Role of Water in Starch Granules; VI. Granule Swelling and Gelatinization; VII. References; Chapter VIII. Fractionation of Starch; I. Introduction; II. Molecular Weight of Fractions III. Chromatographie SeparationIV. Aqueous Leaching of Gelatinized Granules; V. Dispersion of the Granule and Fractionation with Complexing Agents; VI. Fractional Precipitation; VII. Fractionation by Retrogradation and Controlled Polymer Crystallization; VIII. Conformation of Amylose in Dilute Solution; IX. Solution Properties of Amylose; X. Solution Properties of Amylopectin; XI. Amylose Films; XII. Uses for Amylose and Amylopectin; XIII. References; Chapter IX. Gelatinization of Starch and Mechanical Properties of Starch Pastes; I. Introduction; II. Granule Composition and Structure
Abstract: Starch: Chemistry and Technology

Язык:

Рубрика: Разное/

Статус предметного указателя: Неизвестно

ed2k: ed2k stats

Год издания: 1984

Количество страниц: 743

Добавлена в каталог: 09.09.2017

Операции: Положить на полку | Скопировать ссылку для форума | Скопировать ID

Предметный указатель

О проекте