Sharma / Njintang / Singhal Tropical Roots and Tubers

Production, Processing and Technology
1. Auflage 2016
ISBN: 978-1-118-99275-3
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 648 Seiten, E-Book

Reihe: IFST Advances in Food Science

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena.
This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.

Autoren/Hrsg.

Sharma, Harish K.

Njintang, Nicolas Y.

Singhal, Rekha S.

Kaushal, Pragati

Inhaltsverzeichnis

List of Contributors
Chapter 1 Introduction
Chapter 2 Anatomy, Taxonomy, Physiology and Nutritional aspects
Chapter 3 Tropical roots and tubers: Impact on environment, Molecular, Biochemical characterization of different varieties of tropical roots and tubers
Chapter 4 GAP for tropical roots and tubers production
Chapter 5 Foods and beverages from tropical roots and tubers
Chapter 6 Storage Techniques and commercialisation aspects
Chapter 7 GMP for processing of tropical roots and tubers
Chapter 8 Controlling Food safety hazards in roots and tuber processing: An HACCP Approach
Chapter 9 Taro: Technological interventions
Chapter 9.1 Taro flour, Achu and Starch
Chapter 9.2 Bakery products and Snacks based on taro
Chapter 9.3 Other Taro based products
Chapter 10 Cassava: Technological Interventions
Chapter 10.1 Cassava flour and Starch
Chapter 10.2 Other cassava based products
Chapter 11 Sweet Potato: Technological interventions
Chapter 11.1 Sweet potato flour and Starch
Chapter 11.2 Bakery products and Snacks based on Sweet potato
Chapter 11.3 Other Sweet potato based products
Chapter 12 Yam: Technological interventions
(Flour, dry slices, meal, porridge, starch, extruded products etc.)
Chapter 13 Amorphophallus: Technological interventions
Index

Über Autor(innen)

About the Editors
Harish K. Sharma Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India
Nicolas Y. Njintang Department of Biological Sciences, Faculty of Sciences; and National School of Agro Industrial Sciences (ENSAI), University of Ngaoundere, Cameroon
Rekha S. Singhal Food Engineering and Technology Department, Institute of Chemical Technology, India
Pragati Kaushal Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India