Tropical Roots and Tubers: Production, Processing and Technology (IFST Advances in Food Science) - Hardcover

Hardcover

ISBN 10: 1118992695 ISBN 13: 9781118992692

Verlag: Wiley-Blackwell, 2016

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

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.

Von der hinteren Coverseite

Roots and tubers are a class of plant foods, which are significant components of the human diet in different countries across the world as well as the basis of agrarian subsistence economies in tropical regions. Tropical varieties of roots and tubers mainly discussed included sweet potatoes, yams, cassava, elephant foot yam and taro. As crops for human consumption, roots and tubers are starchy and high in energy content, and have long had an important role to play in ensuring food security in hot or humid climates, since, if stored correctly.

Tropical Roots and Tubers: Production, Processing and Technology details the fundamental aspects to the latest development in the field, with emphasis on the possibilities to further increase roots' and tubers' utility and applications, through a variety of processing techniques and other technological interventions, creating new products such as starch, flour, snacks, bakery products etc.

Topics covered include:

• Anatomy, Taxonomy and Physiology
• Molecular and biochemical characterization
• GAP, GMP, HACCP
• Storage techniques
• The latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam

This book is a valuable reference for students, researchers, functional food specialists and agronomists in food technology and nutrition, especially fruits and vegetable science.

Aus dem Klappentext

Roots and tubers are a class of plant foods, which are significant components of the human diet in different countries across the world as well as the basis of agrarian subsistence economies in tropical regions. Tropical varieties of roots and tubers mainly discussed included sweet potatoes, yams, cassava, elephant foot yam and taro. As crops for human consumption, roots and tubers are starchy and high in energy content, and have long had an important role to play in ensuring food security in hot or humid climates, since, if stored correctly.

Tropical Roots and Tubers: Production, Processing and Technology details the fundamental aspects to the latest development in the field, with emphasis on the possibilities to further increase roots' and tubers' utility and applications, through a variety of processing techniques and other technological interventions, creating new products such as starch, flour, snacks, bakery products etc.

Topics covered include:

• Anatomy, Taxonomy and Physiology
• Molecular and biochemical characterization
• GAP, GMP, HACCP
• Storage techniques 
• The latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam

This book is a valuable reference for students, researchers, functional food specialists and agronomists in food technology and nutrition, especially fruits and vegetable science.

Details zur Ausgabe

• Verlag: Wiley-Blackwell
• Erscheinungsdatum: 2016
• Sprache: Englisch
• ISBN 10: 1118992695
• ISBN 13: 9781118992692
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 648
• Herausgeber: Sharma Harish K., Njintang Nicolas Y., Singhal Rekha S., Kaushal Pragati
• Kontakt zum Hersteller: Wiley-VCH GmbH; product_safety@wiley.com; ; Boschstrasse 12; Weinheim; 69469; Deutschland