Tuber Crop Starches
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Author | : S.N. Moorthy |
Publisher | : CABI |
Total Pages | : 301 |
Release | : 2020-12-22 |
Genre | : Science |
ISBN | : 1786394812 |
This book provides comprehensive and up-to-date knowledge relating to the morphological, structural, and functional characteristics of tuber starches, particularly in relation to their applications in food and industry. In recent years there has been significant progress and extensive research conducted on tropical root starches and especially on some of the lesser known tuber crop starches. There has also been a shift towards using biomaterials in place of synthetic materials in various applications. As researchers investigate the availability of natural products with similar properties, starch has been identified as a reliable alternative to these synthetic materials. The book is a valuable resource for researchers and students, plant breeders, and commercial producers working with, or considering working with, tropical tuber starches.
Author | : S. N. Moorthy |
Publisher | : |
Total Pages | : 40 |
Release | : 1994 |
Genre | : |
ISBN | : |
Tuber crops are quite rich in starch and form a useful source of this carbohydrate. Cassava has the highest starch content, while Dioscorea rotundata is also quite rich in starch. Though Colocasia and Amorphophallus have relatively lower starch contents in them, their starches have their own characteristic features. Examination of the properties of the different tuber starches reveal a wide variability in their properties, which is not found in cereal starches.
Author | : Food and Agriculture Organization of the United Nations |
Publisher | : Food & Agriculture Org. |
Total Pages | : 204 |
Release | : 1990 |
Genre | : Medical |
ISBN | : 9789251028629 |
Author | : Harish K. Sharma |
Publisher | : John Wiley & Sons |
Total Pages | : 648 |
Release | : 2016-08-24 |
Genre | : Technology & Engineering |
ISBN | : 1118992741 |
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
Author | : Mari Sivaswani Palaniswami |
Publisher | : New India Publishing |
Total Pages | : 520 |
Release | : 2008 |
Genre | : Science |
ISBN | : 9788189422530 |
Tuber and root crops are the third important group of food crops after cereals and pulses, feeding about one fifth of the world population. With the burgeoning population coupled with limited land, water and other resources, the future beckons tuber and root crops in fulfilling the country's food requirements. These crops have higher biological efficiency and greater adoption with profound production potential per unit area per unit time. Tuber and root crops are well known from time immemorial as nature's energy bank and famine savior. This book is conceived to have an updated version on the tuber and root crops especially in the Indian context, including information on the history, biodiversity, geographical distribution, botany, neutraceutical and pharmaceutical values, new varieties, production technologies, IPM strategies, starches, post harvest technologies and value added products, bio-processing, biotechnology, ITK and future thrusts. Various aspects of cassava, sweet potato, elephant foot yam, taro, yams, coleus, yam bean and arrow root are elucidated in 17 s and appendices. This book will be of immense use to the policy makers, scientists, post graduate and under graduate students and officials concerned with tuber and root crops research, development and extension.
Author | : Jaspreet Singh |
Publisher | : Academic Press |
Total Pages | : 523 |
Release | : 2009-07-22 |
Genre | : Technology & Engineering |
ISBN | : 0080921914 |
Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. - Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications - Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use - Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure
Author | : Roy L. Whistler |
Publisher | : Academic Press |
Total Pages | : 743 |
Release | : 2012-12-02 |
Genre | : Technology & Engineering |
ISBN | : 0323139507 |
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.
Author | : Robin C. E. Guy |
Publisher | : |
Total Pages | : 155 |
Release | : 2006 |
Genre | : Food industry and trade |
ISBN | : 9780905942865 |
Starch is the base for a wide and flexible range of extremely important food ingredients. As a major natural constituent of cereals and tuber crops, it greatly influences the processing, physical, chemical and nutritional properties of these foods.As an ingredient in its own right it is widely used to tailor the properties and quality of a range of manufactured and processed foods. Its own properties are influenced not only by the crop species and varieties from which it is derived, but also by post-extraction modification through a range of treatments. This handbook provides practical guidance on starches as raw materials, for use by food technologists and other industrialists. Taking a strong practical stance, and containing the type of information that a practicing food technologist is likely to need on a day-to-day basis, it describes what starch is and explains how basic starch materials are made. It then looks at how starch can be treated to modify its properties, describes how these properties can be measured, and examines the performance of starches in a range of liquid, semi-moist and hard foods.
Author | : B.R. Christie |
Publisher | : CRC Press |
Total Pages | : 305 |
Release | : 2023-01-06 |
Genre | : Technology & Engineering |
ISBN | : 1000887871 |
First published in 1987, this two-volume set is an exhaustive compilation of the most recent data on economically important crops. Volume I presents information on genetics, botany and growth of crop plants, while Volume II covers the production of Crops and their utilization.
Author | : J.E. Bradshaw |
Publisher | : Springer Science & Business Media |
Total Pages | : 304 |
Release | : 2010-09-11 |
Genre | : Science |
ISBN | : 0387927654 |
It is important to include Tuber and Root Crops in the Handbook of Plant Breeding. They include starchy staple crops that are of increasing importance for global food security and relief of poverty, important millennium goals for the United Nations. Indeed, 2008 was the UN International Year of the Potato in recognition of this role of the potato as the world’s third most important food crop after wheat and rice. The other major staples are cassava, sweetpotato and yam. Together they occupy about 50 million hectares, with production at 640 million metric tons, of which 70% is in developing countries. In total there are more than 30 species of Root and Tuber Crops grown in the world today. Given the content of other volumes in the series, it makes sense to include sugar and fodder beets; swedes and turnips; and minor root and tuber crops so that the book series is as complete as possible. Like the other volumes in the series, this one will present information on the latest in applied plant breeding using the current advances in the field, from an efficient use of genetic resources to the impact of biotechnology in plant breeding. Seven crop specific chapters are proposed, together with an introduction to this diverse set of plant species. Outstanding scientists for each crop species are proposed as senior authors, who may invite co-authors to contribute part of a chapter. In order to increase the overall acceptance of the volume, balance will be sought with authors from different research groups/countries who will be asked to contribute and collaborate where appropriate. The book should be of interest to researchers in both academic and industrial settings, and in both developed and developing countries, as well as students and teachers of plant breeding. It is currently extremely important to educate and train a new generation of plant breeders given the challenges faced by humankind in producing more food for an expanding global population during a period of environmental (including climate) change.