|Author:||S.Z. Dziedzic,M. W. Kearsley|
|Publisher:||Elsevier Applied Science (December 1, 1984)|
|Category:||Engineering and Transport|
|Other formats:||doc lrf lrf doc|
This book covers all aspects of starch production, from its hydrolysis to the analysis of the . The Technology of Starch Production: Glucose syrups. Enzymatic Production of Glucose Syrups: Enzymes for Starch Modification.
This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly, pharmaceutical industries are detailed. Processing and Enzymology.
Select Format: Hardcover. ISBN13:9780853342991.
The enzymatic production of glucose syrups, in: Dziedzic . (Ed., Glucose syrups, Science and Technology, Elsevier Applied Science, London, 65–115 (1984). Reeve . Starch hydrolysis: processes and equipment, in: Schenck ., Starch hydrolysis products, worldwide technology, production and applications, VCH Publishers, New York, 79-120 (1992).
Dziedzic, S. Kearsley, M. W. (1984). Glucose Syrups: Science and Technology. Starch Hydrolysis Products: Worldwide Technology, Production, and Applications. VCH Publishers, Inc. New York. Elsevier Applied Science Publishers.
The Technology of Starch Production. Enzymatic Production of Glucose Syrups. Analysis of Glucose Syrups
The Technology of Starch Production. Analysis of Glucose Syrups. Physical and Chemical Properties of Glucose Groups. Physiology, Metabolism and Tolerance of Disgestible and Low Digestible Carbohydrates. Glucose Syrups in the Fermentation Industry.
Dziedzic(Author), M. Kearsley(Author).
eds) (1984) Glucose Syrups: Science and Technology, Elsevier Applied Science Publishers. 1979) Stärke 31, 38. rossRefGoogle Scholar. Glasstone, S. and Lewis, D. (1965) Elements of Physical Chemistry, 2nd e. Macmillan. Cite this chapter as: Kearsley . 1995) Physical and chemical properties of glucose syrups. eds) Handbook of Starch Hydrolysis Products and their Derivatives. Springer, Boston, MA.
Glucose syrups (commonly known as corn syrups in North America) are derived from . Food Science and Technology, 27 November 2012).
Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries.
The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging.