Handbook of Starch Hydrolysis Products and Their Derivatives

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.

Author: S. Z. Dziedzic, M. W. Kearsley
Publisher: Springer
Published: 12/31/1995
Pages: 275
Binding Type: Hardcover
Weight: 1.22lbs
Size: 9.10h x 6.90w x 0.88d
ISBN: 9780751402698

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