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Starch Industries

Processes and Innovative Products in Food and Non-Food Uses

  • 1st Edition - October 26, 2023
  • Latest edition
  • Editors: Marney Pascoli Cereda, Olivier Francois Vilpoux
  • Language: English

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organize… Read more

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Description

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses 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. The methods and equipment of these technologies are analyzed in detail, 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 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 equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders.

Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch.

Key features

  • 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 does not sell starch but transforms it into food paste in small extruders
  • Describes the small, cassava starch fermentation companies that are found in almost all South American countries

    Readership

    Specialists in starch and its applications, starch processing and related products, Graduate and Post-graduate students (MBA, MSc and Ph.D. Students), Researchers, Professors and Educators in general and Technicians, Engineers of different specialties who may be interested in designing, building or improving machines designed to reduce physical effort in the concept of appropriate technology, legislators of technical standards in food and packaging, professors and educators in general, Food Technology and Food Science area and Technicians of the starch industry (both research & development and quality control)

    Table of contents

    1. Introduction. Starch, its traditional and news products2. Starch extraction as an industrial process. The foundations for small and large industries3. Starch extraction industries. Comparison of industrial technologies from China, Thailand and Brazil4. Extraction of canna starch, sweet potatoes and arrowroot and extrusion in pasta in small companies in southern China5. Starch hydrolysis: physical, acid and enzymatic process. Commercial syrups6. Commercial modified starches process and applications. Physical, chemical, enzymatic and mixed process7. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation8. Native starches of potatoes landraces with potential for market9. Special application of R&T starches. The case of the flash dryer and encapsulation application as support10. Biodegradable plastics with starch base and its process11. Processes, characterisation, and application of cyclodextrins production from cassava bran12. The case of lactic fermented starches with heat expansion properties in South America. Inovation and patents13. Starch-based pasta. Some traditional process in China14. Traditional Brazilian foods based on gelled starch: sagú, tapioca, and farinha de tapioca15. Practical methods for the evaluation and identification of commercial modified starches16. Starch glues and adhesives17. Introduction. Starch, its traditional and news products18. Starch extraction as an industrial process. The foundations for small and large industries19. Starch extraction industries. Comparison of industrial technologies from China, Thailand and Brazil20. Extraction of canna starch, sweet potatoes and arrowroot and extrusion in pasta in small companies in southern China21. Starch hydrolysis: physical, acid and enzymatic process. Commercial syrups22. Commercial modified starches process and applications. Physical, chemical, enzymatic and mixed process23. Emerging technologies to enhance starch performance: ozone, ultrasound and irradiation24. Native starches of potatoes landraces with potential for market25. Special application of R&T starches. The case of the flash dryer and encapsulation application as support26. Biodegradable plastics with starch base and its process27. Processes, characterisation, and application of cyclodextrins production from cassava bran28. The case of lactic fermented starches with heat expansion properties in South America. Inovation and patents29. Starch-based pasta. Some traditional process in China30. Traditional Brazilian foods based on gelled starch: sagú, tapioca, and farinha de tapioca31. Practical methods for the evaluation and identification of commercial modified starches32. Starch glues and adhesives

    Product details

    • Edition: 1
    • Latest edition
    • Published: October 26, 2023
    • Language: English

    About the editors

    MP

    Marney Pascoli Cereda

    Marney Pascoli Cereda, Ph.D. has graduated in Agronomic Engineering at University of São Paulo, Brazil. She idealized and was the first Director of a Research Centre specialized in tropical starches. For her activities in research, she received in 2000 the Medal of Merit from the São Paulo Government. She also realized post-doctoral internships in Spain, France and England and technical visits in China, Thailand, Japan, India and in most Central and South American countries. Her researches focus mainly in food technology and development. In food technology she works mainly with food security, food safety and the use of agroindustry’s wastes. In rural agroindustry’s, she works in the development of processes in social technology and valorization of family farming products production by innovative technologies. She developed 3 patents and other 6 are in analysis process. From 2018 she remains an independent researcher and coordinates the Agro: Research, Processes and Products Laboratories.
    Affiliations and expertise
    Researcher, Agro: Research, Processes and Products Laboratories, Campo Grande, Brazil

    OF

    Olivier Francois Vilpoux

    Olivier François Vilpoux, Ph.D. has graduated in Agronomic Engineering at “Institut Supérieur D'agriculture” (1991), in France, with a Master’s in Business from the Institut de “Gestion Internationale en Agro Alimentaire” (1992) and a PhD in Business from the “Institut National Polythecnique de Lorraine” (1997), France. From 2004 to 2019 he was a professor at the Catholic University of Campo Grande (UCDB) and Professor of the Master and Doctorate Program in Local Development (UCDB), Brazil. From 2014 to 2019 he has been professor of the Doctorate in business at the Federal University of Mato Grosso do Sul. Currently he is professor of the Master of Management and Environmental Technology at the Federal University of Mato Grosso (UFMT). He works mainly on the following themes: collective action, cooperatives and family farming.
    Affiliations and expertise
    Professor, Federal University of Campo Grande, Mato Grosso do Sul, Brazil

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