{"product_id":"9781118992692","title":"Tropical Roots and Tubers Production, Processing and Technology","description":"\u003ch3\u003eIFST Advances in Food Science\u003c\/h3\u003e\u003ch1\u003eTropical Roots and Tubers\u003c\/h1\u003e\u003ch2\u003eProduction, Processing and Technology\u003c\/h2\u003e\u003ch3\u003eHarish K. Sharma | Nicolas Y. Njintang | Rekha S. Singhal | Pragati Kaushal\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cp\u003eRoots 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. \u003cbr\u003eThis 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.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003eAbout the Editors\u003cbr\u003e\u003cb\u003eHarish K. Sharma\u003c\/b\u003e Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eNicolas Y. Njintang\u003c\/b\u003e Department of Biological Sciences, Faculty of Sciences; and National School of Agro Industrial Sciences (ENSAI), University of Ngaoundere, Cameroon.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eRekha S. Singhal\u003c\/b\u003e Food Engineering and Technology Department, Institute of Chemical Technology, India.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePragati Kaushal\u003c\/b\u003e Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e21 November 2016\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781118992692\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e648\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e43.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44379977842828,"sku":"9781118992692","price":215.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781118992692.jpg?v=1780195247","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781118992692","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}