Non-Conventional Starch Sources
Properties, Functionality, and Applications
- 1st Edition - September 26, 2023
- Latest edition
- Editors: José Manuel Lorenzo, Sneh Punia Bangar
- Language: English
Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, charac… Read more
Data Mining & ML
Unlock the cutting edge
Up to 20% on trusted resources. Build expertise with data mining, ML methods.
Description
Description
Key features
Key features
- 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
Readership
Readership
Food scientists, technologists, and students and researchers studying related fields
Table of contents
Table of 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
Product details
Product details
- Edition: 1
- Latest edition
- Published: September 29, 2023
- Language: English
About the editors
About the editors
JL
José Manuel Lorenzo
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.
SB