Non-Conventional Starch Sources: Properties, Functionality, and Applications

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 INDICE: Section I: Fruits seeds 1. Avocado seed starch- Structure, functionality, and applications 2. Litchi seed starch-Isolation, modification, and characterization 3. Jackfruit kernel starch-composition, structure, properties and modifications 4. Longan seed starch- Structure, functionality, and applications Section II: Cereals and millets 5. Sorghum starch- Functionality and potential applications 6. Physicochemical, structural, and functional properties of native and modified Proso-millet starch 7. Foxmillet starch-structure, functionality, and applications 8. Composition, structure and functionality of starch isolated from Kodo millet Section III: Pseudo-cereals 9. Amaranth starch- Physiochemical, functional, and nutritional properties 10. Quinoa starch- Functionality and potential applications Section IV: Seeds 11. Lotus seed starch: Modification, structure, digestive properties, and probiotics 12. Bamboo seed starch- Structure, functionality, and applications Section V: Rhizome 13. Turmeric starch- Structure, functionality, and applications Section VI: Legumes 14. Faba-bean starch- Structure, functionality, and applications 15. Kidney bean starch- composition, structure, properties, and modifications 16. Jack Bean Starch-Properties, functionality and modification 17. Pea starch- Functionality and potential applications

• ISBN: 978-0-443-18981-4
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 564
• Fecha Publicación: 26/09/2023
• Nº Volúmenes: 1
• Idioma: Inglés