Non-Conventional Starch Sources

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. Sneh Punia Bangar, Ph.D., is a researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA.

Section I: Fruits seeds 1. Avocado seed starch- Structure, functionality, and applications 2. Litchi seed starch-Isolation, modification, and characterization 3. Jackfruit kernel starch-composition, structure, properties and modifications 4. Longan seed starch- Structure, functionality, and applications

Section II: Cereals and millets 5. Sorghum starch- Functionality and potential applications 6. Physicochemical, structural, and functional properties of native and modified Proso-millet starch 7. Foxmillet starch-structure, functionality, and applications 8. Composition, structure and functionality of starch isolated from Kodo millet

Section III: Pseudo-cereals 9. Amaranth starch- Physiochemical, functional, and nutritional properties 10. Quinoa starch- Functionality and potential applications

Section IV: Seeds 11. Lotus seed starch: Modification, structure, digestive properties, and probiotics 12. Bamboo seed starch- Structure, functionality, and applications

Section V: Rhizome 13. Turmeric starch- Structure, functionality, and applications

Section VI: Legumes 14. Faba-bean starch- Structure, functionality, and applications 15. Kidney bean starch- composition, structure, properties, and modifications 16. Jack Bean Starch-Properties, functionality and modification 17. Pea starch- Functionality and potential applications