Non-Conventional Starch Sources

Properties, Functionality, and Applications

Häftad, Engelska, 2023

Av Jos� Manuel Lorenzo, Sneh Punia Bangar, José Manuel Lorenzo, Spain) Lorenzo, Jose Manuel (Associate Professor, University of Vigo, United States) Bangar, Sneh Punia, Ph.D. (Rochester Institute of Technology, New York

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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

Produktinformation

Utgivningsdatum2023-09-26
Mått191 x 235 x 30 mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor564
FörlagElsevier Science
ISBN9780443189814

Tillhör följande kategorier

Agronomi och lantbruk inom Naturvetenskap och teknik

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. Sneh Punia Bangar is an Assistant Professor at the Department of Packaging and Graphic Media Science at Rochester Institute of Technology, New York, United States . Her research interests include the extraction and functional characterization of cereal starches, modified starches, biopolymers, and coatings. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. She has also worked on coloured cereals such as black rice and successfully published her work in an international peer-reviewed journal. She has presented her research in various national and international conferences and has published more than 50 research papers/book chapters in national and international journals/books. She has published two edited and two authored books with CRC Taylor and Francis Group. She also serves as the reviewer for various international journals. To date, she has authored or co-authored more than 63 publications (published/accepted), one book series, 2 authored books, 2 edited books, one reference book, 34 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues.

Section I: Fruits seeds1. Avocado seed starch- Structure, functionality, and applications2. Litchi seed starch-Isolation, modification, and characterization3. Jackfruit kernel starch-composition, structure, properties and modifications4. Longan seed starch- Structure, functionality, and applicationsSection II: Cereals and millets5. Sorghum starch- Functionality and potential applications6. Physicochemical, structural, and functional properties of native and modified Proso-millet starch7. Foxmillet starch-structure, functionality, and applications8. Composition, structure and functionality of starch isolated from Kodo milletSection III: Pseudo-cereals9. Amaranth starch- Physiochemical, functional, and nutritional properties10. Quinoa starch- Functionality and potential applicationsSection IV: Seeds11. Lotus seed starch: Modification, structure, digestive properties, and probiotics12. Bamboo seed starch- Structure, functionality, and applicationsSection V: Rhizome13. Turmeric starch- Structure, functionality, and applicationsSection VI: Legumes14. Faba-bean starch- Structure, functionality, and applications15. Kidney bean starch- composition, structure, properties, and modifications16. Jack Bean Starch-Properties, functionality and modification17. Pea starch- Functionality and potential applications