CHAPTER 5: Starch Properties and Modification in Grains and Grain Products

Agriculture & Biology

• grain products 100%
• starch 56%
• foods 12%
• texture 11%
• primary energy 10%
• salt content 8%
• temperature profiles 7%
• food processing 7%
• functional foods 7%
• chemistry 6%
• case studies 6%
• digestibility 5%
• rice 4%
• genetic variation 4%
• corn 4%
• diet 3%
• enzymes 3%

Chemical Compounds

• Starch 72%
• Modification 43%
• Food 27%
• Crystalline Texture 15%
• Molecule 5%
• Chemistry 4%
• Energy 3%
• pH Value 3%

Medicine & Life Sciences

• Starch 88%
• Food 14%
• Food Handling 9%
• Functional Food 8%
• Zea mays 8%
• Oryza 8%
• Genetic Variation 6%
• Salts 6%
• Hot Temperature 5%
• Diet 4%
• Enzymes 3%