Author: J. A. Radley
Publisher: Springer Science & Business Media
ISBN: 9401013322
Category : Science
Languages : en
Pages : 282
Book Description
The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which make it highly desirable to review these in some depth. The immensity of the subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searches in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. The rewarding techniques of transmission and scanning electron microscopy have been dealt with for the first time in a book of this nature.
Examination and Analysis of Starch and Starch Products
Author: J. A. Radley
Publisher: Springer Science & Business Media
ISBN: 9401013322
Category : Science
Languages : en
Pages : 282
Book Description
The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which make it highly desirable to review these in some depth. The immensity of the subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searches in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. The rewarding techniques of transmission and scanning electron microscopy have been dealt with for the first time in a book of this nature.
Publisher: Springer Science & Business Media
ISBN: 9401013322
Category : Science
Languages : en
Pages : 282
Book Description
The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which make it highly desirable to review these in some depth. The immensity of the subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searches in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. The rewarding techniques of transmission and scanning electron microscopy have been dealt with for the first time in a book of this nature.
Industrial Uses of Starch and its Derivatives
Author: R.W. Radley
Publisher: Springer Science & Business Media
ISBN: 9401013292
Category : Technology & Engineering
Languages : en
Pages : 271
Book Description
The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.
Publisher: Springer Science & Business Media
ISBN: 9401013292
Category : Technology & Engineering
Languages : en
Pages : 271
Book Description
The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searchers in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. Apart from the immense amount of important practical and theoretical detail required to produce and use starch for many applications in a number of important industries, a thorough knowledge is also required of a number of aspects for the successful buying and selling of starch. This book was written and published contemporaneously with two others entitled Starch Production Technology and Examination and Analysis of Starch and Starch Products. The three books together provide a wide coverage of starch technology and chemistry with the self-contained individual volumes providing precise information for specialist readers.
NBS Special Publication
Author:
Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 510
Book Description
Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 510
Book Description
British Standard Methods of Test, Meat and Meat Product
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580105999
Category :
Languages : en
Pages : 8
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Determination of content, Starches, Chemical analysis and testing, Volumetric analysis, Iodometry, Specimen preparation, Testing conditions, Precision, Reproducibility
Publisher:
ISBN: 9780580105999
Category :
Languages : en
Pages : 8
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Determination of content, Starches, Chemical analysis and testing, Volumetric analysis, Iodometry, Specimen preparation, Testing conditions, Precision, Reproducibility
Standard Methods of Chemical Analysis
Author: Wilfred Welday Scott
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1018
Book Description
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1018
Book Description
Paper Markers Monthly Journal
Cereal Grains
Author: Sergio O. Serna-Saldivar
Publisher: CRC Press
ISBN: 1439855668
Category : Medical
Languages : en
Pages : 396
Book Description
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
Publisher: CRC Press
ISBN: 1439855668
Category : Medical
Languages : en
Pages : 396
Book Description
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
Paper
PRACI, Proceedings of the Royal Australian Chemical Institute
Author: Royal Australian Chemical Institute
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 500
Book Description
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 500
Book Description
Dietary Starches and Sugars in Man: A Comparison
Author: John Dobbing
Publisher: Springer Science & Business Media
ISBN: 1447117018
Category : Medical
Languages : en
Pages : 260
Book Description
ILSI Human Nutrition Reviews provide an account of current thought in the field under review and point to problems and questions yet to be elucidated. They are intended to fill the gap between the textbook on the one hand and the specialist publication on the other. They are written by leading international authorities and are reviews for workers in the medical, nutritional and allied sciences rather than the expert. Dietary Starches and Sugar in Man presents the latest thinking of leading research scientists in a unique, multi-authored book. Leading European experts have collaborated to prepare a multi-disciplinary update on the subject. Each chapter was submitted to peer review by every other author, after which the commentaries were either incorporated into a revision of the original text or added at the end of the chapter. In many cases the group discussion raised new points, so that the final product truly represents a complete picture of international expertise. This book thus gives nutrition experts in the medical sciences and the food industry all current information on the latest research, and the critiques of this research, concerning these two groups of carbohydrates.
Publisher: Springer Science & Business Media
ISBN: 1447117018
Category : Medical
Languages : en
Pages : 260
Book Description
ILSI Human Nutrition Reviews provide an account of current thought in the field under review and point to problems and questions yet to be elucidated. They are intended to fill the gap between the textbook on the one hand and the specialist publication on the other. They are written by leading international authorities and are reviews for workers in the medical, nutritional and allied sciences rather than the expert. Dietary Starches and Sugar in Man presents the latest thinking of leading research scientists in a unique, multi-authored book. Leading European experts have collaborated to prepare a multi-disciplinary update on the subject. Each chapter was submitted to peer review by every other author, after which the commentaries were either incorporated into a revision of the original text or added at the end of the chapter. In many cases the group discussion raised new points, so that the final product truly represents a complete picture of international expertise. This book thus gives nutrition experts in the medical sciences and the food industry all current information on the latest research, and the critiques of this research, concerning these two groups of carbohydrates.