Tropical Roots and Tubers: Production, Processing and Technology

Front Cover
Harish K. Sharma, Nicolas Y. Njintang, Rekha S. Singhal, Pragati Kaushal
John Wiley & Sons, Nov 14, 2016 - Technology & Engineering - 648 pages

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.

 

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Contents

CONTENTS
23
Taxonomy Anatomy Physiology and Nutritional Aspects
34
Impact on Environment Biochemical Molecular
138
Good Agricultural Practices in Tropical Root and Tuber Crops
183
Fermented Foods and Beverages from Tropical Roots and Tubers
225
Storage Techniques and Commercialization
253
Good Manufacturing Practices for Processing of Tropical Roots and Tubers
281
An HACCP
301
Technological Interventions
325
Technological Interventions
414
Technological Interventions
478
Technological Interventions
558
Technological Interventions
591
Index
613
Copyright

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About the Editors
Harish K. Sharma Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India

Nicolas Y. Njintang Department of Biological Sciences, Faculty of Sciences; and National School of Agro Industrial Sciences (ENSAI), University of Ngaoundere, Cameroon

Rekha S. Singhal Food Engineering and Technology Department, Institute of Chemical Technology, India

Pragati Kaushal Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India

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