Starch: Advances in Structure and Function

Name: Starch: Advances in Structure and Function
Price: 119.00 USD
Availability: InStock
ISBN: 9780854048601

✍️ Barsby, T L

Reader Score

4.4

(1 review)

$119.00

In stock — ready to ship Ships in 1–2 business days

🔪

Methods & Techniques

📚 EDITORIAL REVIEW

“This volume is strictly for food scientists and industrial formulators, not home cooks. It demands a lab coat and a chemistry degree to interpret the data on granule synthesis and biosynthesis control. If you simply want to make mashed potatoes or thicken a stew without analyzing molecular structures, this book will profoundly disappoint your culinary expectations.

— Editorial Team

Author

Barsby, T L

📚 all books by this author →

🏛 Royal Society of Chemistry 📅 2001 📔 Hardcover ISBN: 9780854048601

📚 This Book in Collections

🎁 Hardcovers worth giving

📝 Description: Starch: Advances in Structure and Function

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

Starch: Advances in Structure and Function provides a deeply academic look at food science, focusing strictly on biosynthesis, structural characterisation, and industrial functionality. This specialized reference does not suit casual home cooks, bakers looking for approachable recipes, or culinary enthusiasts seeking kitchen techniques. Instead, it targets rigorous professionals and academics in chemistry, biology, and food technology who require precise scientific documentation rather than practical home cooking instructions.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This volume is strictly for food scientists and industrial formulators, not home cooks. It demands a lab coat and a chemistry degree to interpret the data on granule synthesis and biosynthesis control. If you simply want to make mashed potatoes or thicken a stew without analyzing molecular…

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Starch: Advances in Structure and Function provides a deeply academic look at food science, focusing strictly on biosynthesis, structural characterisation, and industrial functionality. This specialized reference does not suit casual home cooks, bakers looking for approachable recipes, or culinary enthusiasts seeking kitchen techniques. Instead, it targets rigorous professionals and academics in chemistry, biology, and food technology who require precise scientific documentation rather than practical home cooking instructions.

❓ Frequently asked questions

There are no grocery lists. This book discusses starch biosynthesis and granule synthesis from a biochemical perspective. You will not find shopping instructions for potatoes or corn; instead, you will read about molecular structures and processing behaviors relevant to food technology.

No appetizing photos of meals exist here. The content is a multi-disciplinary academic reference for biologists, chemists, and physicists. It documents research and opinion on starch functionality, offering technical data rather than visual culinary inspiration or step-by-step cooking guides.

📖 Who should read this

📜 Historical context

The text focuses on the scientific analysis of starch as a critical global energy source rather than any specific cultural cuisine or regional tradition. It explores the technical behavior of starch within modern industrial food processing systems. The content is grounded in contemporary research regarding ingredient functionality and structure characterization for manufacturers, devoid of historical narratives or traditional cooking contexts.