Starch Industries

Processes and Innovative Products in Food and Non-Food Uses
Herausgeber: Pascoli Cereda, Marney; Francois Vilpoux, Olivier

• Broschiertes Buch

Produktbeschreibung

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book presents starch extraction and its food and non-food uses, using large and small industrial processes. The methods and equipment of these technologies are analyzed in detail, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders. Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 406
• Erscheinungstermin: 26. Oktober 2023
• Englisch
• Abmessung: 234mm x 191mm x 27mm
• Gewicht: 830g
• ISBN-13: 9780323908429
• ISBN-10: 032390842X
• Artikelnr.: 67206220

Inhaltsangabe

1. Introduction. Starch, its traditional and news products2. Starch
extraction as an industrial process. The foundations for small and large
industries3. Starch extraction industries. Comparison of industrial
technologies from China, Thailand and Brazil4. Extraction of canna starch,
sweet potatoes and arrowroot and extrusion in pasta in small companies in
southern China5. Starch hydrolysis: physical, acid and enzymatic process.
Commercial syrups6. Commercial modified starches process and applications.
Physical, chemical, enzymatic and mixed process7. Emerging technologies to
enhance starch performance: ozone, ultrasound and irradiation8. Native
starches of potatoes landraces with potential for market9. Special
application of R&T starches. The case of the flash dryer and encapsulation
application as support10. Biodegradable plastics with starch base and its
process11. Processes, characterisation, and application of cyclodextrins
production from cassava bran12. The case of lactic fermented starches with
heat expansion properties in South America. Inovation and patents13.
Starch-based pasta. Some traditional process in China14. Traditional
Brazilian foods based on gelled starch: sagú, tapioca, and farinha de
tapioca15. Practical methods for the evaluation and identification of
commercial modified starches16. Starch glues and adhesives17. Introduction.
Starch, its traditional and news products18. Starch extraction as an
industrial process. The foundations for small and large industries19.
Starch extraction industries. Comparison of industrial technologies from
China, Thailand and Brazil20. Extraction of canna starch, sweet potatoes
and arrowroot and extrusion in pasta in small companies in southern
China21. Starch hydrolysis: physical, acid and enzymatic process.
Commercial syrups22. Commercial modified starches process and applications.
Physical, chemical, enzymatic and mixed process23. Emerging technologies to
enhance starch performance: ozone, ultrasound and irradiation24. Native
starches of potatoes landraces with potential for market25. Special
application of R&T starches. The case of the flash dryer and encapsulation
application as support26. Biodegradable plastics with starch base and its
process27. Processes, characterisation, and application of cyclodextrins
production from cassava bran28. The case of lactic fermented starches with
heat expansion properties in South America. Inovation and patents29.
Starch-based pasta. Some traditional process in China30. Traditional
Brazilian foods based on gelled starch: sagú, tapioca, and farinha de
tapioca31. Practical methods for the evaluation and identification of
commercial modified starches32. Starch glues and adhesives