José Manuel Lorenzo,
José Manuel Manuel Lorenzo Lorenzo,
Sneh Punia Bangar
Elsevier Science
e druk, 2023
9780443189814
Non-Conventional Starch Sources
Properties, Functionality, and Applications
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2023
ISBN13: 9780443189814
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>Section I: Fruits seeds<br>1. Avocado seed starch- Structure, functionality, and applications<br>2. Litchi seed starch-Isolation, modification, and characterization<br>3. Jackfruit kernel starch-composition, structure, properties and modifications<br>4. Longan seed starch- Structure, functionality, and applications</p> <p>Section II: Cereals and millets<br>5. Sorghum starch- Functionality and potential applications<br>6. Physicochemical, structural, and functional properties of native and modified Proso-millet starch<br>7. Foxmillet starch-structure, functionality, and applications<br>8. Composition, structure and functionality of starch isolated from Kodo millet</p> <p>Section III: Pseudo-cereals<br>9. Amaranth starch- Physiochemical, functional, and nutritional properties<br>10. Quinoa starch- Functionality and potential applications</p> <p>Section IV: Seeds<br>11. Lotus seed starch: Modification, structure, digestive properties, and probiotics<br>12. Bamboo seed starch- Structure, functionality, and applications</p> <p>Section V: Rhizome<br>13. Turmeric starch- Structure, functionality, and applications</p> <p>Section VI: Legumes<br>14. Faba-bean starch- Structure, functionality, and applications<br>15. Kidney bean starch- composition, structure, properties, and modifications<br>16. Jack Bean Starch-Properties, functionality and modification<br>17. Pea starch- Functionality and potential applications</p>