Starch Industries: Processes and Innovative Products in Food and Non-Food Uses

Technological Processes and Starch Industries: Industrialization and Innovative Products in Food and Nutrition 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. These technologies are analyzed in details of processes and equipment, 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 the 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 the same equipment's, comparable to those in China, Thailand and Vietnam. This title also explores the small extractors of canna starch, sweet potato and arrowroot from South China, which do not sell starch but transform it into food paste in small extruders. Edited by a team of experts with solid background on starch extraction research, the books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch. Includes information on modified starches, considered the most valued products in the commercial starch portfolio Thoroughly explores small extractors of canna starch, sweet potato and arrowroot from South China, which do not sell starch but transform it into food paste in small extruders Describes the small cassava starch fermentation companies that are found in almost all South American countries INDICE: 1. Introduction. Starch, its traditional and news products2. Starch extraction as an industrial process. The foundations for small and large industries3. Starch extraction industries. Comparison of industrial technologies from China, Thailand and Brazil4. Extraction of canna starch, sweet potatoes and arrowroot and extrusion in pasta in small companies in southern China5. Starch hydrolysis: physical, acid and enzymatic process. Commercial syrups6. Commercial modified starches process and applications. Physical, chemical, enzymatic and mixed process7. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation8. Native starches of potatoes landraces with potential for market9. Special application of R&T starches. The case of the flash dryer and encapsulation application as support10. Biodegradable plastics with starch base and its process11. Processes, characterisation, and application of cyclodextrins production from cassava bran12. The case of lactic fermented starches with heat expansion properties in South America. Inovation and patents13. Starch-based pasta. Some traditional process in China14. Traditional Brazilian foods based on gelled starch: sagú, tapioca, and farinha de tapioca15. Practical methods for the evaluation and identification of commercial modified starches16. Starch glues and adhesives17. Introduction. Starch, its traditional and news products18. Starch extraction as an industrial process. The foundations for small and large industries19. Starch extraction industries. Comparison of industrial technologies from China, Thailand and Brazil20. Extraction of canna starch, sweet potatoes and arrowroot and extrusion in pasta in small companies in southern China21. Starch hydrolysis: physical, acid and enzymatic process. Commercial syrups22. Commercial modified starches process and applications. Physical, chemical, enzymatic and mixed process23. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation24. Native starches of potatoes landraces with potential for market25. Special application of R&T starches. The case of the flash dryer and encapsulation application as support26. Biodegradable plastics with starch base and its process27. Processes, characterisation, and application of cyclodextrins production from cassava bran28. The case of lactic fermented starches with heat expansion properties in South America. Inovation and patents29. Starch-based pasta. Some traditional process in China30. Traditional Brazilian foods based on gelled starch: sagú, tapioca, and farinha de tapioca31. Practical methods for the evaluation and identification of commercial modified starches32. Starch glues and adhesives

• ISBN: 978-0-323-90842-9
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 344
• Fecha Publicación: 01/08/2023
• Nº Volúmenes: 1
• Idioma: Inglés