Traditional Products and Their Processes

Traditional Products and Their Processes 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 American ready-to-use chips and snacks from starchy R&T. Edited by a team of experts with solid background on starch extraction research, these 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 processes and innovation in conservation of fresh roots and tubers.Examines nutrients and antinutrients in starchy roots, tubers and rhizomesIncludes traditional as well as innovative food processing technologies through cooking and freezin INDICE: 1. Introduction. Traditional post-harvest and innovation in conservation of fresh roots and tubers 2. Nutrients and antinutrients in starchy roots, tubers and rhizomes 3. Tradition and innovation in food processing by cooking, freezing and ready-to-eat fries. ready-to-eat fries 4. Starchy products for healthy foods 5. Processing of cassava as a detoxification mechanism for linamarin 6. South America Ready to use chips and snacks from starchy R&T 7. Guyana Valorisation of by-products. The case of the cassareep and casaba (cassava bread) 8. Andean Highlands / Bolivia / Peru Traditional foods from potato 9. Colombia/Venezuela Traditional products from R&T 10. Amazon region Maniçoba: use of cassava leaves in human food 11. Industrial flour manufacturing processes for human consumption and its Legislation. 12. Brazilians cassava flours as a low humidity food for long storage. Innovative products as farofa and food in bars 13. A special cassava flour. The case of farinha d ' água in the Amazonian region of Brazil and Guiana. 14. Inovation in traditional products. The case of food in bar based on flours to mimic cereal bars 15. Fermentation for softening the cassava roots: the case of carimã flour. 16. Alcoholic fermentation for beverage and energy 17. Tiqura? liquor. A case study of scale up in industrial .fermentation. 18. Tucupi. A study case of valorisation of wastewater from cassava flour in Para, Brazil

• ISBN: 978-0-323-90844-3
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 344
• Fecha Publicación: 01/09/2024
• Nº Volúmenes: 1
• Idioma: Inglés