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

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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.

De la contraportada

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 included 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 had an important role to play in ensuring food security in hot or humid climates, since, if stored correctly.

Tropical Roots and Tubers: Production, Processing and Technology details the fundamental aspects to the latest development in the field, with emphasis on the possibilities to further increase roots' and tubers' utility and applications, through a variety of processing techniques and other technological interventions, creating new products such as starch, flour, snacks, bakery products etc.

Topics covered include:

• Anatomy, Taxonomy and Physiology
• Molecular and biochemical characterization
• GAP, GMP, HACCP
• Storage techniques
• The latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam

This book is a valuable reference for students, researchers, functional food specialists and agronomists in food technology and nutrition, especially fruits and vegetable science.