Non-Conventional Starch Sources

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 will be 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. Most chapters include an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references Covers fruit seeds including those from avocado, litchi, mango, jackfruit, loquat, longan, and tamarind Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, foxmillet 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