Table of contents

  1. Front Matter
    Pages i-xv
  2. S. Z. Dziedzic, M. W. Kearsley
    Pages 1-25
  3. H. S. Olsen
    Pages 26-64
  4. J. F. Kennedy, C. J. Knill, D. W. Taylor
    Pages 65-82
  5. J. A. Wilson, G. A. Mitchell, D. S. J. Spruyt, M. J. P. Vanderbist
    Pages 83-128
  6. M. W. Kearsley, S. Z. Dziedzic
    Pages 129-154
  7. Y. Le Bot, P. A. Gouy
    Pages 155-177
  8. D. Wood, T. O’Rourke
    Pages 230-244
  9. E. B. Jackson
    Pages 245-268
  10. Back Matter
    Pages 269-275

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.


carbohydrate hydrolysis metabolism nutrition physiology processing

Editors and affiliations

  • M. W. Kearsley
    • 1
  • S. Z. Dziedzic
    • 1
  1. 1.British Sugar Technical CenterNorwichUK

Bibliographic information