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Author: Bill Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2018-06-26
Total Pages: 479
ISBN-13: 1948436027
DOWNLOAD EBOOKThe world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 108 photographs and illustrations - many color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2019-07-01
Total Pages: 1978
ISBN-13: 1948436094
DOWNLOAD EBOOKThe world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2019-02-17
Total Pages: 2611
ISBN-13: 194843606X
DOWNLOAD EBOOKThe world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2021-12-11
Total Pages: 869
ISBN-13: 1948436612
DOWNLOAD EBOOKThe world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 124 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2020-08-17
Total Pages: 501
ISBN-13: 1948436248
DOWNLOAD EBOOKThe world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 91 photographs and illustrations - many in color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2020-08-07
Total Pages: 1005
ISBN-13: 194843623X
DOWNLOAD EBOOKThe world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 189 photographs and illustrations, many in color. Free of charge in digital PDF format on Google Books.
Author: Roy L. Whistler
Publisher: Academic Press
Published: 2012-12-02
Total Pages: 743
ISBN-13: 0323139507
DOWNLOAD EBOOKStarch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2020-06-08
Total Pages: 119
ISBN-13: 1948436191
DOWNLOAD EBOOKThe world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 25 photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author: Steven K. Ashby
Publisher: University of Illinois Press
Published: 2009-03-13
Total Pages: 386
ISBN-13: 0252076400
DOWNLOAD EBOOKThis on-the-ground labor history focuses on the bitterly contested labor conflict in the early 1990s at the A. E. Staley corn processing plant in Decatur, Illinois, where workers waged one of the most hard-fought struggles in recent labor history. Originally family-owned, A. E. Staley was bought out by the multinational conglomerate Tate & Lyle, which immediately launched a full-scale assault on its union workforce. Allied Industrial Workers Local 837 responded by educating and mobilizing its members, organizing strong support from the religious and black communities, building a national and international solidarity movement, and engaging in nonviolent civil disobedience at the plant gates. Drawing on seventy-five interviews, videotapes of every union meeting, and their own active involvement organizing with the Staley workers, Steven K. Ashby and C. J. Hawking bring the workers' voices to the fore and reveal their innovative tactics, such as work-to-rule and solidarity committees, that inform and strengthen today's labor movement.
Author: Peter Hull
Publisher: John Wiley & Sons
Published: 2011-09-23
Total Pages: 392
ISBN-13: 1444314750
DOWNLOAD EBOOKGlucose syrups (commonly known as corn syrups in North America) arederived from starch sources such as maize, wheat and potatoes.Offering alternative functional properties to sugar as well aseconomic benefits, glucose syrups are extremely versatilesweeteners, and are widely used in food manufacturing and otherindustries. They are a key ingredient in confectionery products,beer, soft drinks, sports drinks, jams, sauces and ice creams, aswell as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on themanufacture and use of glucose syrups. Drawing on fortyyears’ experience in the international glucose industry, theauthor provides a valuable reference for all those involved in theprocessing and buying of these syrups, and for scientists involvedin the manufacture of a full range of food (and some non-food)products in which the syrups are ingredients. The emphasis is onpractical information - recipes are included where relevant in theapplications chapters, and appendices offer commonly-usedcalculations and useful data. Food technologists can use the bookto make choices about the most suitable glucose syrup to use in aparticular application, and also to adapt recipes in order toreplace sugar (sucrose) or other ingredients. A glossary of termsreflecting the international terminology of the industry completesthe book.
