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.
1. Non-Conventional Starch Sources - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. v 6. List of contributors - p. xvii 7. Preface - p. xxiii 8. Chapter 1 Avocado seed starch: structure, functionality, and applications - p. 3 9. Chapter 2 Litchi seed starch-isolation, modification, and characterization - p. 21 10. Chapter 3 Jackfruit kernel starch-composition, structure, properties and modifications - p. 61 11. Chapter 4 Longan seed starch: structure, functionality and applications - p. 103 12. Chapter 5 Sorghum starch: functionality and potential applications - p. 125 13. Chapter 6 Physicochemical, structural, and functional properties of native and modified proso millet starch - p. 159 14. Chapter 7 Black rice starch: physicochemical characterization and nutritional properties - p. 197 15. Chapter 8 Foxtail millet starch: structure, functionality, and applications - p. 225 16. Chapter 9 Composition, structure and functionality of starch isolated from Kodo millet - p. 253 17. Chapter 10 Amaranth starch: physicochemical, functional, and nutritional properties - p. 281 18. Chapter 11 Quinoa starch: extraction, physicochemical properties, functionality and potential applications - p. 315 19. Chapter 12 Lotus seed starch: modification, structure, digestive properties, and probiotics - p. 347 20. Chapter 13 Turmeric starch: structure, functionality, and applications - p. 377 21. Chapter 14 Faba bean starch: structure, functionality, and applications - p. 409 22. Chapter 15 Kidney bean starch: composition, structure, properties, and modifications - p. 439 23. Chapter 16 Jack bean starch: properties, functionality, and modification - p. 467 24. Chapter 17 Pea starch: functionality and potential applications - p. 495 25. Index - p. 523
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.
1. Non-Conventional Starch Sources - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. v 6. List of contributors - p. xvii 7. Preface - p. xxiii 8. Chapter 1 Avocado seed starch: structure, functionality, and applications - p. 3 9. Chapter 2 Litchi seed starch-isolation, modification, and characterization - p. 21 10. Chapter 3 Jackfruit kernel starch-composition, structure, properties and modifications - p. 61 11. Chapter 4 Longan seed starch: structure, functionality and applications - p. 103 12. Chapter 5 Sorghum starch: functionality and potential applications - p. 125 13. Chapter 6 Physicochemical, structural, and functional properties of native and modified proso millet starch - p. 159 14. Chapter 7 Black rice starch: physicochemical characterization and nutritional properties - p. 197 15. Chapter 8 Foxtail millet starch: structure, functionality, and applications - p. 225 16. Chapter 9 Composition, structure and functionality of starch isolated from Kodo millet - p. 253 17. Chapter 10 Amaranth starch: physicochemical, functional, and nutritional properties - p. 281 18. Chapter 11 Quinoa starch: extraction, physicochemical properties, functionality and potential applications - p. 315 19. Chapter 12 Lotus seed starch: modification, structure, digestive properties, and probiotics - p. 347 20. Chapter 13 Turmeric starch: structure, functionality, and applications - p. 377 21. Chapter 14 Faba bean starch: structure, functionality, and applications - p. 409 22. Chapter 15 Kidney bean starch: composition, structure, properties, and modifications - p. 439 23. Chapter 16 Jack bean starch: properties, functionality, and modification - p. 467 24. Chapter 17 Pea starch: functionality and potential applications - p. 495 25. Index - p. 523
