Native and modified starches are important raw materials used in the industry. Gelatinization
and rheological properties of starch are primary physicochemical properties to determine its …

Rice starch is one of the major cereal starches with novel functional properties. Significant
progress has been made in recent years on the characterization of rice starches separated …

The major carbohydrate of tuber and root crops is starch, which accounts for 16–24% of their
total weight. In recent years, substantial progress has been made in understanding the …

This reference text describes the breadmaking process at the molecular level, based on
surface and colloidal science and introducing colloidal science with a minimum of theory.; …

Grain legumes occupy an important place in human nutrition, especially in the dietary
pattern of low-income groups of people in developing countries. Legumes, considered as …

The wealth of current knowledge on starch retrogradation is due in large measure to the
wide array of analytical methods at the disposal of food scientists. Since retrogradation is a …

Starch from tubers potato (Solanum tuberosum), taro (Alocassia indica), new cocoyam
(Xanthosoma sagitifolium), true yam (Dioscorea alata), and root cassava,(Manihot …

Physico-chemical properties of starch from wheat, rye, barley (waxy, high-amylose and
normal-amylose), waxy maize, pea and potato (normal-amylose and high-amylopectin) were …

The tropical tuber crops contain starch as the major component and thus act as important
source of starch. Except cassava and to a smaller extent sweet potato, starch from other …

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties
and Applications is a comprehensive, single-source reference on the science of food …