Skip to main content
SpringerLink
Log in

Handbook of Starch Hydrolysis Products and their Derivatives

  • Book
  • © 1995

Overview

Editors:
  1. M. W. Kearsley

    1. British Sugar Technical Center, Norwich, UK

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. S. Z. Dziedzic

    1. British Sugar Technical Center, Norwich, UK

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 129.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (9 chapters)

  1. Front Matter

    Pages i-xv
    Download chapter PDF

  2. The technology of starch production

    • S. Z. Dziedzic, M. W. Kearsley
    Pages 1-25

  3. Enzymatic production of glucose syrups

    • H. S. Olsen
    Pages 26-64

  4. Maltodextrins

    • J. F. Kennedy, C. J. Knill, D. W. Taylor
    Pages 65-82

  5. Analysis of glucose syrups

    • J. A. Wilson, G. A. Mitchell, D. S. J. Spruyt, M. J. P. Vanderbist
    Pages 83-128

  6. Physical and chemical properties of glucose syrups

    • M. W. Kearsley, S. Z. Dziedzic
    Pages 129-154

  7. Polyols from starch

    • Y. Le Bot, P. A. Gouy
    Pages 155-177

  8. Physiology, metabolism and tolerance of digestible and low-digestible carbohydrates

    • D. M. Storey, A. Zumbe
    Pages 178-229

  9. Glucose syrups in the fermentation industries

    • D. Wood, T. O’Rourke
    Pages 230-244

  10. Use of glucose syrups in the food industry

    • E. B. Jackson
    Pages 245-268

  11. Back Matter

    Pages 269-275
    Download chapter PDF
Back to top

Keywords

About this book

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.

Editors and Affiliations

  • British Sugar Technical Center, Norwich, UK

    M. W. Kearsley, S. Z. Dziedzic

Bibliographic Information

  • Book Title: Handbook of Starch Hydrolysis Products and their Derivatives

  • Editors: M. W. Kearsley, S. Z. Dziedzic

  • DOI: https://doi.org/10.1007/978-1-4615-2159-4

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1995

  • Hardcover ISBN: 978-0-7514-0269-8Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5902-9Published: 25 September 2012

  • eBook ISBN: 978-1-4615-2159-4Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XV, 275

  • Topics: Food Science, Nutrition

Publish with us

Policies and ethics

Back to top

Search

Navigation