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Full Description
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.
Contents
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
