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Starch
This book contains selected conference presentations which cover theoretical and applicative aspects of starch chemistry and technology. Among chapters presenting results of the research in particular laboratories, there are also reviews on the present state of knowledge on structure starch granules, their biosynthesis, effect of starch structure upon its functional properties, chemical modifications of starch.
Learning in Motion
As many as one in 20 children struggles with sensory issues. To address these needs in the classroom, sensory integration has become a staple in early education. This book is sure to be every teacher's bible of sensory activities.
Advances in Food Chemistry
The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
In Search of a Usable Past
"In recent years, the Marshall Plan has been invoked on numerous occasions as a solution for problems domestic and foreign. This study aims to establish the relevance for contemporary postwar reconstruction projects of an experimental foreign policy conceived and executed back in the late 1940s and early 1950s. The monograph clarifies why and how the Marshall Plan was adopted, what its essential features were, and why it succeeded in western Europe, concluding that it had important and mutually reinforcing aspects-- political, psychological, and economics"--Page vii.
