Advances in Potato Chemistry and Technology

Other | July 22, 2009

byJaspreet Singh, Jaspreet Singh, Lovedeep Kaur

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Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop.Advances in Potato Chemistry and Technologypresents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products.

* Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications * Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use

*Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

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From the Publisher

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and imp...

Dr. Lovedeep Kauer is a Research Scientist at the Riddett Institute, Massey University, New Zealand. Her research work includes•In vitro digestion of different food proteins and starches.•Physico-chemical, functional and nutritional characterization of starches from different sources; potato tubers and their flours.•Physico-chemical an...

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Format:OtherDimensions:528 pages, 1 × 1 × 1 inPublished:July 22, 2009Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0080921914

ISBN - 13:9780080921914

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Table of Contents

Introduction: Potato Tuber - An Introduction
1. Potato Origin and Production
2. Breeding, Genetics, and Cultivar Development
3. Cell-wall Polysaccharides of Potatoes
4. Structure of Potato Starch
5. Potato Proteins, Lipids and Minerals
6. Analysis of Glycoalkaloids, Phenolic Compounds and Anthocyanins in Potatoes
7. Thermal Processing and Quality Optimization of Potatoes
8. Advanced analytical techniques to evaluate the quality of potato and potato starch
9. Textural and Rheological Characteristics of Raw and Cooked Potatoes
10. Potato Starch and its Modification
11. Fried and Dehydrated Potato Products
12. Postharvest Storage of Potatoes
13. Nutritional Value of Potatoes: Digestibility, Glycemic Index and Glycemic Impact
14. Nutritional Value of Potatoes: Vitamin, Phytonutrient and Mineral Content.
15. Novel Applications and Non-Food Uses of Potato: Future Perspectives in Nanotechnology
16. Novel Applications and Non-Food Uses of Potato: Potatoes in biomedical/pharmaceutical and fermentation applications
17. Potatoes for Human Life Support in Space