Advances in Potato Chemistry and Technology

Voorkant
Jaspreet Singh, Lovedeep Kaur
Academic Press, 22 jul. 2009 - 528 pagina's
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 Technology presents 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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Inhoudsopgave

Chapter 1 Potato Origin and Production
1
Chapter 2 Breeding Genetics and Cultivar Development
27
Chapter 3 Cellwall Polysaccharides of Potatoes
63
Chapter 4 Structure of Potato Starch
83
Chapter 5 Potato Proteins Lipids and Minerals
99
Chapter 6 Analysis and Biological Activities of Potato Glycoalkaloids Calystegine Alkaloids Phenolic Compounds and Anthocyanins
127
Chapter 7 Thermal Processing and Quality Optimization
163
Chapter 8 Advanced Analytical Techniques to Evaluate the Quality of Potato and Potato Starch
221
Chapter 11 Fried and Dehydrated Potato Products
319
Chapter 12 Postharvest Storage of Potatoes
339
Digestibility Glycemic Index and Glycemic Impact
371
Vitamin Phytonutrient and Mineral Content
395
Future Perspectives in Nanotechnology
425
Potatoes in BiomedicalPharmaceutical and Fermentation Applications
447
Chapter 17 Potatoes for Human Life Support in Space
465
Index
497

Chapter 9 Textural and Rheological Characteristics of Raw and Cooked Potatoes
249
Chapter 10 Potato Starch and its Modification
273

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Over de auteur (2009)

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.

Bibliografische gegevens