Tropical Roots and Tubers: Production, Processing and Technology (IFST Advances in Food Science)

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam. get.pdf (p.1-19) 1 get (1).pdf (p.20-52) 20 get (2).pdf (p.53-156) 53 get (3).pdf (p.157-201) 157 get (4).pdf (p.202-243) 202 get (5).pdf (p.244-271) 244 get (6).pdf (p.272-299) 272 get (7).pdf (p.300-319) 300 get (8).pdf (p.320-343) 320 get (9).pdf (p.344) 344 get (10).pdf (p.345-380) 345 get (11).pdf (p.381-413) 381 get (12).pdf (p.414-432) 414 get (13).pdf (p.433) 433 get (14).pdf (p.434-469) 434 get (15).pdf (p.470-496) 470 get (16).pdf (p.497) 497 get (17).pdf (p.498-525) 498 get (18).pdf (p.526-550) 526 get (19).pdf (p.551-576) 551 get (20).pdf (p.577-609) 577 get (21).pdf (p.610-631) 610 get (22).pdf (p.632-641) 632 Roots and tubers are a class of plant foods, which are significant components of the human diet in different countries across the world, as well as the basis of agrarian subsistence economies in tropical regions. Tropical varieties of roots and tubers mainly discussed include sweet potatoes, yams, cassava, elephant foot yam and taro. As crops for human consumption, roots and tubers are starchy and high in energy content, and have long played an important role in ensuring food security in hot or humid climates, if stored correctly Tropical Roots and Tubers: Production, Processing and Technology details the fundamental aspects to the latest developments in the field, with emphasis on the possibilities to further increase utility and applications of roots and tubers, through a variety of processing techniques and other technological interventions, creating new products such as starch, flour, snacks, bakery products, etc This book is a valuable reference for students, researchers, functional food specialists and agronomists in food technology and nutrition, especially fruits and vegetable science Nicolas Y. Njintang Department of Biological Sciences, Faculty of Sciences; and National School of Agro Industrial Sciences (ENSAI), University of Ngaoundere, Cameroon Pragati Kaushal Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India --Book Jacket Harish K. Sharma Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India Rekha S. Singhal Food Engineering and Technology Department, Institute of Chemical Technology, India