Angol
Technological Processes and Starch Industries: Industrialization and Innovative Products in Food and Nutrition is the third 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 presents starch extraction and its food and non-food uses, using large and small industrial processes. These technologies are analyzed in details of processes and equipment, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving the processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with the same equipment’s, comparable to those in China, Thailand and Vietnam. This title also explores the small extractors of canna starch, sweet potato and arrowroot from South China, which do not sell starch but transform it into food paste in small extruders. 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. Includes information on modified starches, considered the most valued products in the commercial starch portfolio Thoroughly explores small extractors of canna starch, sweet potato and arrowroot from South China, which do not sell starch but transform it into food paste in small extruders Describes the small cassava starch fermentation companies that are found in almost all South American countries
