eBook - ePub
Non-Conventional Starch Sources
Properties, Functionality, and Applications
Jose Manuel Lorenzo,Sneh Punia Bangar
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- 564 pages
- English
- ePUB (mobile friendly)
- Only available on web
eBook - ePub
Non-Conventional Starch Sources
Properties, Functionality, and Applications
Jose Manuel Lorenzo,Sneh Punia Bangar
Book details
Table of contents
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About This Book
Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources' application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference.
- Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references
- Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind
- Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat
- Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu
- Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas
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Table of contents
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- Section I: Fruits seeds
- Section II: Cereals and millets
- Section III: Pseudo-cereals
- Section IV: Seeds
- Section V: Rhizome
- Section VI: Legumes
- Index