Non-Conventional Starch Sources

Properties, Functionality, and Applications

José Manuel Lorenzo, Sneh Punia Bangar (Herausgeber)

Buch | Softcover

564 Seiten

2023
Academic Press Inc (Verlag)
978-0-443-18981-4 (ISBN)

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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.

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. Sneh Punia Bangar is an Assistant Professor at the Department of Packaging and Graphic Media Science at Rochester Institute of Technology, New York, United States . Her research interests include the extraction and functional characterization of cereal starches, modified starches, biopolymers, and coatings. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. She has also worked on coloured cereals such as black rice and successfully published her work in an international peer-reviewed journal. She has presented her research in various national and international conferences and has published more than 50 research papers/book chapters in national and international journals/books. She has published two edited and two authored books with CRC Taylor and Francis Group. She also serves as the reviewer for various international journals. To date, she has authored or co-authored more than 63 publications (published/accepted), one book series, 2 authored books, 2 edited books, one reference book, 34 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues.

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

Erscheinungsdatum	30.09.2023
Verlagsort	San Diego
Sprache	englisch
Maße	191 x 235 mm
Gewicht	450 g
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	0-443-18981-1 / 0443189811
ISBN-13	978-0-443-18981-4 / 9780443189814
Zustand	Neuware