Handbook of Starch Hydrolysis Products and their DerivativesM.W. Kearsley, S.Z. Dziedzic Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. 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. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes. |
Contents
Contents | 1 |
Bibliography | 25 |
Maltodextrins | 65 |
Analysis of glucose syrups | 83 |
References | 127 |
Polyols from starch | 155 |
P A Gouy Roquette Freres F62136 Lestrem France | 174 |
Other editions - View all
Handbook of Starch Hydrolysis Products and their Derivatives S.Z. Dziedzic,M.W. Kearsley Limited preview - 2012 |
Handbook of Starch Hydrolysis Products and their Derivatives S.Z. Dziedzic,M.W. Kearsley No preview available - 2012 |
Handbook of Starch Hydrolysis Products and Their Derivatives S. Z. Dziedzic,M. W. Kearsley No preview available - 1995 |
Common terms and phrases
absorbed absorption acid activity added addition alcohols amylase amylopectin analysis applications Association carbohydrate chemical chocolate chromatography colon colour column compared composition concentration confectionery consumed consumption containing Corn crystalline depends detection determination developed dextrose dose effect energy enzyme et al example exchange fermentation Figure final fructose functional give glucose syrup higher HPLC hydrogenated hydrolysis important increase industry ingestion intestine isomalt lactitol levels lower maize maltitol maltodextrins maltose mannitol manufacture material means measured method moisture molecular weight normally obtained occur polyols possible potato prevent properties protein pullulanase range reaction reduced Refiners removed replace result saccharification sample separation shown shows solids solution sorbitol specific stability standard starch subjects substance sucrose sugar sweeteners sweetness symptoms Table techniques temperature typical usually viscosity xylitol