Advances In Potato Chemistry And Technology

Hardcover | February 10, 2016

byJaspreet SinghEditorLovedeep Kaur

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Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization. In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed. Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution Written by a global collection of experts in both food and non-food potato science

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Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information...

Dr. Jaspreet Singh, Senior Research Officer, Riddett Institute, Massey University, New Zealand. Dr. Singh's research focuses on characterising future carbohydrates to develop novel and healthy food products. He leads several research projects on potatoes, starch, cereals and supervises graduate and post graduate students at the Riddet ...

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Format:HardcoverDimensions:752 pages, 9.41 × 7.24 × 0.98 inPublished:February 10, 2016Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128000023

ISBN - 13:9780128000021

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Table of Contents

    1. Potato origin and production
    2. Cell wall polysaccharides of potato
    3. Structure of potato starch
    4. Potato proteins
    5. Potato lipids
    6. Vitamins, phytonutrients, and minerals in potato
    7. Glycoalkaloids and calystegine alkaloids in potatoes
    8. Potato starch and its modification
    9. Colored potatoes
    10. Postharvest storage of potatoes
    11. Organic potatoes
    12. Potato flavour
    13. Microstructure, starch digestion and glycaemic index of potatoes
    14. Thermal processing of potatoes
    15. Fried and dehydrated potato products
    16. Textural characteristics of raw and cooked potatoes
    17. Mechanisms of oil uptake in French fries
    18. Acrylamide in potato products
    19. Advanced analytical techniques for quality evaluation of potato and its products
    20. The role of potatoes in biomedical/pharmaceutical and fermentation applications
    21. Novel applications of potatoes
    22. Potato proteomics: a new approach for potato processing industry
    23. Potatoes and human health