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Starch and Starch Containing Origins Structure, Properties and New Technologies
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Editors: Yuryev, Vladimir P. (Institute of Biochemical Physics Russian Academy of Sciences, Russia) .; Cesāro, Attilio (University of Trieste, Italy) .; Bergthaller, Wolfgang J. (Federal Centre for Cereal, Potato and Lipid Research, Germany)
Book Description:
This book contains original reviews and research papers presented at the 1st Moscow Conference on "Starch and Starch Origins-Structure, Properties and New Technologies." Specialists in different field of knowledge such as biophysics, genetics, food science, organic and physical chemistry engaged in the discussions devoted to different problems of the chemistry and physics of starch, the processing of starches and starch containing raw materials as well as to the problems of selection of starch origins.
The first two Sections of the book contain papers collected under the themes entitled "From macromolecules to starch granules" and "Starch as polymer and starch gels", respectively. By using different physical and physico-chemical theories, the authors deal with the thermodynamic and structural properties of starch polysaccharides and native starches, with the processes of their structure formation during biosynthesis, as well as with phases and physical states of starch gels and starch containing systems. A close examination of these works shows that the application of different theoretical approaches makes it possible not only to explain existing experimental results but also to predict the behavior of systems in different conditions and mediums.
The last two Sections of the book tackles with "Non-food application of starches" and "Starch containing plants and their processing". A great interest in academy and industry stimulated investigations connected with non-food applications of polysaccharides, including starch. In this part of the book it is possible to observe some triumphs of chemistry, which will give to the reader pleasure. Consideration of the problems of chemistry, physics and processing of starches is unthinkable without knowledge of the problems connected to the cultivation of starch containing plants, opportunities for their deep processing and knowledge of the physico-chemical properties of separate components selected from these plants. Finally, some comments on the state of affairs of Russia membership to WTO are also included.

Table of Contents:
PART 1: FROM MACROMOLECULES TO STARCH GRANULES Amylosics Chains Conformation and Dynamics (A. Cesāro, C. Angioletti and J. R. Ruggiero); Amylosics Chains Conformation and Dynamics (A. Cesāro, C. Angioletti and J. R. Ruggiero); Changes of Structural and Thermodynamic Properties in Low and High Amylose Starches During Biosynthesis (V. P. Yuryev and L. A. Wasserman); Starch Granules as Microcapsules (P. Tomasik, J. Korus and Ch.-yi Lii); Interaction of Native Starches with Low Molecular); Organic Compounds (L.A. Wasserman, T.A. Mischarina, and V.P. Yuryev); Some Structural Properties of Crystalline Lamellas in Starches from Sweet Potato Grown at the Different Soil Temperature (N.K. Genkina, G.I. Koltisheva, L.A. Wasserman, A.V.Krivandin and V.P.Yuryev); Scanning Electron Microscopy With X-Ray Microanalysis for the Investigation of Elemental Composition of Starch Granules of Ukraine Potato Cultivars (I.I. Chemeris, N.S. Kozhushko, N.D. Goncharov, A.M. Kravchenko, P.A. Pavlenko, V.D. Chivanov, A.A. Pidgajetski, S.N. Danilchenko, A.N. Kalinkevic and L.F. Sukhodub); Thermodynamic Properties of Native Potato Starch and Gels With Different Water Content (G.I. Tsereteli, T.V. Belopolskaya, N.A. Grunina and O.L. Vaveliouk); PART 2: STARCH AS POLYMER. STARCH GELS The Influence of Starch Dynamics on Material Properties of Glassy Materials (D. Lourdin, T.R. Noel, R. Parker and S.G. Ring); Temperatures of Glass Transition (Tg) and Viscous-Flow (Tf) in Starch Gels (V. G. Karpov and V.P. Yuryev); Binding of Aroma Compounds by Polysaccharides of Corn Starch Cryotextures (M.B.Terenina, T.A.Misharina, N. I.Krikunova and R.V.Golovnya); Mass Spectrometry Study of Cyclodextrins and Their Interaction With Biologically Active Molecules (A.N. Kalinkevich, I.I. Chemeris, P.A. Pavlenko, V.V. Pilipenko, Y.V. Rogulsky, A.N. Bugai, S.N. Danilchenko and L.F. Sukhodub); PART 3: FUNCTIONAL PROPERTIES OF STARCHES AND THEIR MODIFICATION Classification of Native Starches and Starch Content Raw Materials (N.R. Andreev); Andean Yam Bean Starch – Isolation, Characterization and Selected Functional Properties (W. Bergthaller); Potato Starch - Quality and Analytical Aspects (Lydia Weber, Norbert U. Haase, and Meinolf G. Lindhauer); Enzymatic Production of Maltose Syrups (J. Wilms); Effects of Various Factors on the Process of Hydrolysis of Starch to Maltodextrins (I. Jasutiene and V. Kolodzeiskis); Oxidizing Destruction of Corn Starch by Calcium Hypochlorite (A.I.Zhushman and R.I.Veksler); PART 4: MULTICOMPONENT STARCH CONTAINING SYSTEMS: Thermodynamic Considerations of Starch Functionality in Foods. (V. Tolstoguzov); Phase Separation and Transition Kinetics in Mixed Maltodextrin-Gelatin Aqueous Systems (F. Sussich, F. Cuppo, D. Fabri and A. Cesāro); Water Partition in Starch Products: Thermophysical Methods and Nuclear Magnetic Resonance Applications (A. Schiraldi); Effects of Flour Compositions and Thermal Variables on the Thermodynamic and Kinetic Properties During Gelatinization of Rice Flours (V.M.F. Lai, D. Halim and Ch.-yi Lii); Characteristics of Starch Gels in Milk (D. Leskauskaite and E. Treciokien); PART 5: NON-FOOD APPLICATIONS OF STARCHES Recent Developments on Starch Based Microgels Used for Non-Food Products such as Adhesives, Hydrogels, Colloids and Paper Additives (J.J.G. van Soest, Y. Dziechciarek and A. P. Philipse); Role of Adsorbed Water in Radiation Modification Starches. The Data Analysis. (V.A.Sharpatyi); Mono-, Di-, and Oligosaccharides as Binders and Plasticizers for Micro- and Nano-Colloidal Ceramics (C.H. Schilling, M. Sikora, C.P. Li and P. Tomasik); PART 6: STARCH CONTAINING PLANTS AND THEIR PROCESSING: The Laws of Chemical Mutagenesis and the Trends of its Use in Winter Wheat Selection (N. S. Eiges); Characteristics for the Assessment of Starch Extractability From Wheat (M.G. Lindhauer and W. Bergthaller); SOME CONCLUDING REMARKS: What is the World Trade Organization and Russia Membership (C.J. van Dijk); Index

   Binding: Hardcover
   Pub. Date: 2002
   ISBN: 1-59033-332-2
  
  
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