Advertisement

Starches in Food

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)

Keywords

Starch Granule Resistant Starch Modify Starch Starch Molecule Starch Retrogradation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Freeland-Graves JH, Peckham GC. Foundations of Food Preparation. New York: Macmillian, 1987.Google Scholar
  2. 2.
    American Maize-Products Company. Hammond, IN.Google Scholar
  3. 3.
    Feinkost Ingredient Company. Lodi, OH.Google Scholar
  4. 4.
    National Starch and Chemical Company—Food Products Division. Bridgewater, NJ.Google Scholar
  5. 5.
    Zhao J, Whistler RL. Spherical aggregates of starch granules as flavor carriers. Food Technology. 1994; 48(7): 104–105.Google Scholar
  6. 6.
    Ener-G Foods, Inc. Seattle, WA.Google Scholar
  7. A. E. Staley Manufacturing Co. Decatur, ILGoogle Scholar
  8. Bennion M. The Science of Food. New York: Harper and Row Publishers, 1980.Google Scholar
  9. Cargill Foods. Eddyville, IA.Google Scholar
  10. Luallen, TE. Starch as a functional ingredient. Food Technology. 1985; 39(1): 59–63.Google Scholar
  11. Whistler RL, BeMiller JN, Paschall EF. Starch: Chemistry and Technology, 2nd ed. Orlando, FL: Academic Press, 1984.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

Personalised recommendations