Traditional Starch Food Products

Application and Processing
Herausgeber: Pascoli Cereda, Marney; Francois Vilpoux, Olivier

• Broschiertes Buch

Produktbeschreibung

Traditional Starch Food Products: Application and Processing is the fourth 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 describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value. The book’s comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation. Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 430
• Erscheinungstermin: 24. September 2024
• Englisch
• Abmessung: 234mm x 191mm
• Gewicht: 450g
• ISBN-13: 9780323908443
• ISBN-10: 0323908446
• Artikelnr.: 68503919

Inhaltsangabe

1. Introduction-underground starchy crops in food use Part 1: General Themes 2. Cooking of cassava roots: problems and solutions 3. Food application of starch in complex media 4. Roots and tubers processing for cooking purposes: ready-to-eat
vacuum and frozen products
French fries
and chips Part 2: Traditional foods in lowland regions 5. Roots and tubers in Colombia’s culinary and food traditions 6. Traditional Amerindian cassava-based foods and drinks in the Amazon region 7. Traditional cassava foods in the Brazilian state of Para´: tucupi
tacaca´
manic¸oba
and others 8. Brazilians’ cassava flours and derivates 9. Etanol
spirits and beer produced from underground starchy raw materials 10. Use of arrowroot (Maranta arundinacea L.) and canna (Canna edulis Ker) for the formulation of products
including baked and confectionery staple goods 11. Traditional uses
processing
and markets: the case of sweetpotato (Ipomoea batatas (L.) Lam.) Part 3: Traditional foods in andean region 12. Traditional uses
processes
and markets: the case of Mashua (Tropaeolum tuberosum Rui´z & Pav.) 13. Traditional uses
processes
and markets: the case of mauka (Mirabilis expansa [Rui´z & Pav.] Standl.) 14. Traditional uses
processes
and markets: the case of maca (Lepidium meyenii Walp.) 15. Traditional uses
processes
and markets: the case of Yacon (Smallanthus sonchifolius [Poepp.] H.Rob.) 16. Traditional uses
processes
and markets: the case of arracacha (Arracacia xanthorrhiza Bancroft) 17. Traditional uses
processes
and markets of native potatoes (Solanum spp.) 18. Ajipa (Pachyrhizus ahipa [Wedd.] Parodi): traditional use
process
marketplace
issues
and outlook 19. Traditional uses
processes
and markets: the case of oca (Oxalis tuberosa Molina) 20. Traditional uses
processes
and markets of ulluco (Ullucus tuberosus Caldas) 21. Traditional uses
processes
and markets: the case of achira (Canna indica L.) 22. Traditional uses
processes
and markets: the case of cassava (Manihot esculenta Crantz)