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.
1. Chapter 1 Introduction: starch processing and products—between tradition and future - p. 1 2. Chapter 2 Cassava starch processing units: comparison of industrial technologies from China, Thailand, and Brazil - p. 9 3. Chapter 3 Extraction of starch from small industrial units: examples with sour cassava starch and starches from canna (Canna edulis), sweet potatoes (Ipomea batatas), and arrowroot (Maranta arundinacea) - p. 37 4. Chapter 4 Design and evaluation of an equipment for starch release and extraction of underground starchy crops in small processing units - p. 51 5. Chapter 5 Starch hydrolysis: physical, acid, and enzymatic processes - p. 75 6. Chapter 6 Commercial starches modified by physical, chemical, enzymatic and combined methods: processes and applications - p. 115 7. Chapter 7 Sour starch, a lactic fermented starch with heat expansion properties: innovations and patents - p. 155 8. Chapter 8 Starch-based pasta and bakery products for traditional markets and celiac syndrome consumers—examples of the traditional process of noodles in China - p. 191 9. Chapter 9 Traditional Brazilian foods based on partial gelatinization of cassava starch: tapioca pearls (“sagu”), Brazilian tapioca (“tapioquinha”), broken tapioca pearls (“tapioca”), and popped tapioca pearls (“farinha de tapioca”) - p. 211 10. Chapter 10 Starch-phytochemical complex: the case of tropical starchy sources - p. 233 11. Chapter 11 Starch: a natural, safe, and multifunctional ingredient for cosmetic formulations - p. 255 12. Chapter 12 Spray-dryer and microencapsulation—application of starch as a carrier - p. 271 13. Chapter 13 Starch-based packaging and coating polymers for food - p. 295 14. Chapter 14 Biodegradable and biobased plastic materials based on starch - p. 311 15. Chapter 15 Starch glues and adhesives - p. 335 16. Chapter 16 Starch applied for pharmaceutical use - p. 349 17. Index - p. 377 18. Index - Continued - p. 387
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.
1. Chapter 1 Introduction: starch processing and products—between tradition and future - p. 1 2. Chapter 2 Cassava starch processing units: comparison of industrial technologies from China, Thailand, and Brazil - p. 9 3. Chapter 3 Extraction of starch from small industrial units: examples with sour cassava starch and starches from canna (Canna edulis), sweet potatoes (Ipomea batatas), and arrowroot (Maranta arundinacea) - p. 37 4. Chapter 4 Design and evaluation of an equipment for starch release and extraction of underground starchy crops in small processing units - p. 51 5. Chapter 5 Starch hydrolysis: physical, acid, and enzymatic processes - p. 75 6. Chapter 6 Commercial starches modified by physical, chemical, enzymatic and combined methods: processes and applications - p. 115 7. Chapter 7 Sour starch, a lactic fermented starch with heat expansion properties: innovations and patents - p. 155 8. Chapter 8 Starch-based pasta and bakery products for traditional markets and celiac syndrome consumers—examples of the traditional process of noodles in China - p. 191 9. Chapter 9 Traditional Brazilian foods based on partial gelatinization of cassava starch: tapioca pearls (“sagu”), Brazilian tapioca (“tapioquinha”), broken tapioca pearls (“tapioca”), and popped tapioca pearls (“farinha de tapioca”) - p. 211 10. Chapter 10 Starch-phytochemical complex: the case of tropical starchy sources - p. 233 11. Chapter 11 Starch: a natural, safe, and multifunctional ingredient for cosmetic formulations - p. 255 12. Chapter 12 Spray-dryer and microencapsulation—application of starch as a carrier - p. 271 13. Chapter 13 Starch-based packaging and coating polymers for food - p. 295 14. Chapter 14 Biodegradable and biobased plastic materials based on starch - p. 311 15. Chapter 15 Starch glues and adhesives - p. 335 16. Chapter 16 Starch applied for pharmaceutical use - p. 349 17. Index - p. 377 18. Index - Continued - p. 387
