Starches

Softcover  100 pages (approx.), illustrated  ISBN 1891127012      £67.00

This is the fifth title in the Eagan Press Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language. The unique style and format of the Eagan Press Handbook Series includes diagrams, illustrations, tables, fast facts, and troubleshooting guides. These tools provide the information needed to make Eagan Press Handbooks timesavers on the job, in the classroom, or at the bench.

Starches is a complete, hands-on reference for anyone who works with starches or is looking for an answer to a question related to a specific starch application. It covers Starch Structure; Starch Analysis Methods; Gelatinization, Pasting, and Retrogradation; Starch Modifications; Matching Starches to Applications; Confections and Dairy Products; Grain-Based Products; Sauces, Dressings, and Other Applications; and Special Topics. These Handbooks are valuable reference tools for a wide range of professionals, including: New Product Developers, Quality Assurance Staff, Purchasing Agents, Production Personnel, Plant Managers and Supervisors, Teachers, Students, Suppliers, Technical Sales Representatives, Engineers and Food Scientists. The contents of the book, that was prepared with the financial support of Cerestar USA Inc, National Starch and Chemical Company (US) and A. E. Staley Manufacturing Company, are as follows:

• Starch Structure
• Starch Analysis Methods
• Gelatinization, Pasting, and Retrogradation
• Starch Modifications
• Matching Starches to Applications
• Sauces, Gravies, Soups, and Dressings
• Bakery Products, Snacks, and Cereals
• Confections and Batters and Breadings
• Meats and Dairy Products
• Additional Functionality

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Eagan Press : analytical methods : biochemistry : carbohydrates : cereals : chemistry : confectionary : dairy products : food & beverage products : food science : handbooks : process engineering : starch