書籍詳細

書籍詳細




洋書

サツマイモの化学・加工・栄養

Sweet Potato : Chemistry, Processing and Nutrition

Mu, Taihua (EDT)   Singh, Jaspreet (EDT)

Academic Pr 2019/05
448 p. 24 cm   
装丁: Pap   
版表示など: pap.    装丁について
テキストの言語: ENG    出版国: US
ISBN: 9780128136379
KCN: 1033921007
紀伊國屋書店 選定タイトル
標準価格:¥33,907(本体 ¥30,825)   
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納期について
DDC: 631
KDC: G360 食品科学一般
関連書リスト: SB3089B 環境・農業 関連書 特集 2019-2020
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Annotation

Explains how to maximize sweet potato crops and their by-products for improved food security, nutrition and non-food applications.

Full Description

Sweet Potato: Chemistry, Processing, and Nutrition presents foundational information, including identification, analysis, and use of chemical components from sweet potato in a variety of food and nonfood uses. Sweet potatoes can be easily propagated, are rich source of carbohydrates and functional components, and are highly productive, which makes them most suitable for production of staple and functional foods. With the increasing population and the challenges of providing healthy food to the world, there is an increasing consumer demand for new and better sweet potato products, particularly for those in developing countries. Providing a brief description of the specific sweet potato components, their role during processing and strategies for quality optimization, this book also explores novel methods of sweet potato starch, protein, and pectin modification providing students, researchers, and technologists working in the area of food science and others with the most recent information and state-of-the-art technology for developing new and beneficial uses of sweet potato.

Table of Contents

1. Sweet potato: chemistry, processing, and nutrition-an introduction 2. Sweet potato: origin and production 3. Sweet potato starch 4. Sweet potato protein and its hydrolysates 5. Sweet potato dietary fiber 6. Sweet potato lipids 7. Sweet potato polyphenols 8. Sweet potato carotenoids 9. Sweet potato microstructure, starch digestion, and glycemic index 10. Sweet potato staple foods 11. Sweet potato snack foods 12. Sweet potato fermentation food (sweet potato shochu) 13. Quality evaluation of sweet potato products 14. Global market trends, challenges, and the future of the sweet potato processing industry