Non-Conventional Starch Sources
eBook - ePub

Non-Conventional Starch Sources

Properties, Functionality, and Applications

  1. 564 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Non-Conventional Starch Sources

Properties, Functionality, and Applications

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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Yes, you can access Non-Conventional Starch Sources by Jose Manuel Lorenzo,Sneh Punia Bangar,José Manuel Lorenzo in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Non-Conventional Starch Sources
  2. Chapter 1 Avocado seed starch: structure, functionality, and applications
  3. Chapter 2 Litchi seed starch-isolation, modification, and characterization
  4. Chapter 3 Jackfruit kernel starch-composition, structure, properties and modifications
  5. Chapter 4 Longan seed starch: structure, functionality and applications
  6. Chapter 5 Sorghum starch: functionality and potential applications
  7. Chapter 6 Physicochemical, structural, and functional properties of native and modified proso millet starch
  8. Chapter 7 Black rice starch: physicochemical characterization and nutritional properties
  9. Chapter 8 Foxtail millet starch: structure, functionality, and applications
  10. Chapter 9 Composition, structure and functionality of starch isolated from Kodo millet
  11. Chapter 10 Amaranth starch: physicochemical, functional, and nutritional properties
  12. Chapter 11 Quinoa starch: extraction, physicochemical properties, functionality and potential applications
  13. Chapter 12 Lotus seed starch: modification, structure, digestive properties, and probiotics
  14. Chapter 13 Turmeric starch: structure, functionality, and applications
  15. Chapter 14 Faba bean starch: structure, functionality, and applications
  16. Chapter 15 Kidney bean starch: composition, structure, properties, and modifications
  17. Chapter 16 Jack bean starch: properties, functionality, and modification
  18. Chapter 17 Pea starch: functionality and potential applications
  19. Index