Advances in Sweet Potato Chemistry and Technology presents the chemistry of sweet potato, including identification, analysis and use of chemical components in a variety of food and non-food uses. Sweet potatoes can be easily propagated, are rich source of carbohydrates and functional components and are highly productive, which makes them most suitable for production of staple and functional foods. In this environment of increasing population and the challenges of providing healthful food to the world, there is an increasing consumer demand for new and better sweet potato products, particularly for those in developing countries. Providing a brief description of the specific sweet potato components, their role during processing, and strategies for quality optimization, this book also explores novel methods of sweet potato starch, protein and pectin modification providing students, researchers, and technologists working in the area of food science and others with the most recent information and state-of-the-art technology for developing new and beneficial uses of sweet potato. Includes identification, analysis and use of chemical components of sweet potatoesPresents case studies including problem, factors, proposed solutions and pros and cons of eachAllows readers to identify an appropriate solution efficiently and effectively INDICE: 1. Origin and production2. Functional components of sweet potato3. Sweet potato starch4. Sweet potato protein5. Sweet potato dietary fiber6. Sweet potato pectin7. Postharvest storage of sweet potatoes8. Biochemistry conversion technology from sweet potato9. Snack foods produced by sweet potato10. Next generation of healthy sweet potato products11. Global market trends, challenges and future of the sweet potato processing industry
- ISBN: 978-0-12-813637-9
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 448
- Fecha Publicación: 01/06/2019
- Nº Volúmenes: 1
- Idioma: Inglés