Advances in Potato Chemistry and Technology

Front Cover
Jaspreet Singh, Lovedeep Kaur
Academic Press, Jan 19, 2016 - Business & Economics - 752 pages

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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Contents

1 Potato Origin and Production
1
2 Cell Wall Polysaccharides of Potato
33
3 Structure of Potato Starch
57
Functional Food Ingredients
75
5 Potato Lipids
105
6 Vitamins Phytonutrients and Minerals in Potato
117
7 Glycoalkaloids and Calystegine Alkaloids in Potatoes
167
8 Potato Starch and Its Modification
195
14 Thermal Processing of Potatoes
403
15 Fried and Dehydrated Potato Products
459
16 Textural Characteristics of Raw and Cooked Potatoes
475
17 Mechanisms of Oil Uptake in French Fries
503
18 Acrylamide in Potato Products
527
19 Advanced Analytical Techniques for Quality Evaluation of Potato and Its Products
563
20 The Role of Potatoes in BiomedicalPharmaceutical and Fermentation Applications
603
21 Novel Applications of Potatoes
627

9 Colored Potatoes
249
10 Postharvest Storage of Potatoes
283
11 Organic Potatoes
315
12 Potato Flavor
339
13 Microstructure Starch Digestion and Glycemic Index of Potatoes
369
A New Approach for the Potato Processing Industry
651
23 Potatoes and Human Health
685
Index
705
Back Cover
727
Copyright

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About the author (2016)

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 Institute. He has characterised Taewa (Maori potatoes) of New Zealand to develop new and nutritionally rich food products. Collaboration is a key part of his research and he works in collaboration with food chemists, engineers, nutritionists, and the food industry. He is committed to sharing research with others and has published research papers in international journals, written book chapters and presented his work at international conferences.

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 and functional characterization of different polysaccharide gums.

•Development of novel food structures and exploring ways to alter the existing meat protein structures to change their digestibility profiles.

•Screening of various plant sources for their antidiabetic potential in vitro.

•Effect of kiwifruit proteases on the digestion of different food proteins.

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