Traditional Products and Their Process

Technological Processes in Starchy Crop Food Uses is the fourth 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 describes innovations and new products from starchy roots, tubers and rhizomes, such as cassava flour and other types of starchy products for healthy foods. The book also includes fatty substitutes and resistant starches, processing of cassava as a detoxification mechanism for linamarin; and South America ready to use chips and snacks from starchy R&T. 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. Thoroughly explores traditional post-harvest and innovation in conservation of fresh roots and tubersBrings Nutrients and antinutrients in starchy roots, tubers and rhizomesIncludes traditional and innovation food processing technologies by cooking and freezing