This book chapter outlines food applications (i.e. dextrins, sweeteners and syrups, health and functional foods, edible coatings), and non-food applications of starch.

This chapter focuses on crop production, food supply, origin and distribution, primary product, and starch content of tuber crops including cassava, sweet potatoes, yams and taro, among others.

This book chapter outlines the extraction and purification (i.e. determination of starch in roots, water requirements, industrial-grade tapioca starch manufacture, semi-mechanized tapioca starch manufacture, modern methods of tapioca starch manufacture), physiochemical properties (i.e. biochemical...

This book chapter outlines the extraction and purification, physiochemical properties (i.e. biochemical characteristics, amylose and amylopectin content), structural properties (i.e. granule morphology, XRD and starch crystallinity, structure of amylose and amylopectin), functional properties (i.e. ...

This book chapter outlines the extraction and purification, physiochemical composition (i.e. biochemical content, amylose and amylopectin content), structural properties (i.e. granular morphology, XRD and starch crystallinity, amylose and amylopectin structure), functional properties (i.e. swelling ...

This chapter discusses the extraction of starch from different yam (Dioscorea) species. The physiochemical (biochemical property, amylose and amylopectin content), structural (granular morphology, X-ray diffraction pattern, starch crystallinity, and amylose and amylopectin structure), functional...

This chapter discusses the extraction, physiochemical (chemical composition, amylose and amylopectin content), structural (granular morphology, X-ray diffraction pattern, starch crystallinity, and amylose and amylopectin structure), functional (swelling pattern, solubility, viscosity, rheological...

This chapter outlines the modification of tuber starches, the properties of modified starches, and the possible areas of application. The nature of modifications (physical, chemical, enzymatic, dual/triple modifications, graft polymerization) and their influence on the functional properties and...

This chapter discusses the food and non-food applications of native and modified cassava, sweet potato, aroid, yam and other (arrowroot, Curcuma, Canna edulis [Canna indica], arracacha [Arracacia xanthorrhiza]) starches. Their applications in sago production, pasta/noodles, bread, infant foods,...

This chapter describes the general method for isolation of starch from tuber crops, the separation of amylose and amylopectin, and the determination of starch content. The methods for the determination of the physical, granular, chemical, structural, rheological and thermal properties of starch, in ...