Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology, 1st Edition

Advances in Potato Chemistry and Technology, 1st Edition,Jaspreet Singh,Lovedeep Kaur,ISBN9780123743497

Singh   &   Kaur   

Academic Press

9780123743497 New edition



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The most recent developments in potato chemistry application in one valuable resource

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Key Features

* 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


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.


Scientists, researchers, academics and graduate students working in food chemistry, agronomy, genetics, horticulture, and nutrition.

Jaspreet Singh

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.

Affiliations and Expertise

Riddet Institute, Massey University, New Zealand

Lovedeep Kaur

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.

Affiliations and Expertise

Riddet Institute, Massey University, New Zealand

Advances in Potato Chemistry and Technology, 1st Edition

Introduction: Potato Tuber - An Introduction
Jaspreet Singh and Lovedeep Kaur
1. Potato Origin and Production
John E. Bradshaw and Gavin Ramsay
2. Breeding, Genetics, and Cultivar Development
Shelley Jansky
3. Cell-wall Polysaccharides of Potatoes
Philip J. Harris
4. Structure of Potato Starch
Eric Bertoft and Andreas Blennow
5. Potato Proteins, Lipids and Minerals
Sirpa Kärenlampi and Philip White
6. Analysis of Glycoalkaloids, Phenolic Compounds and Anthocyanins in Potatoes
Mendel Friedman and Carol Levin
7. Thermal Processing and Quality Optimization of Potatoes
Maria Dolores Alvarez Torres and Wenceslao Canet Parreno
8. Advanced analytical techniques to evaluate the quality of potato and potato starch
Qiang Liu, Elizabeth Donner, Richard Tarn, Jaspreet Singh, and Hyun-Jung Chung
9. Textural and Rheological Characteristics of Raw and Cooked Potatoes
Jaspreet Singh, Lovedeep Kaur, and M.A. Rao
10. Potato Starch and its Modification
Jaspreet Singh, Lovedeep Kaur, and Owen J. McCarthy
11. Fried and Dehydrated Potato Products
Franco Pedreschi
12. Postharvest Storage of Potatoes
Reena Grittle Pinhero, Robert Coffin, and Rickey Y Yada
13. Nutritional Value of Potatoes: Digestibility, Glycemic Index and Glycemic Impact
John Monro and Suman Mishra
14. Nutritional Value of Potatoes: Vitamin, Phytonutrient and Mineral Content.
Duroy A. Navarre, Aymeric Goyer and Roshani Shakya
15. Novel Applications and Non-Food Uses of Potato: Future Perspectives in Nanotechnology
Lovedeep Kaur and Jaspreet Singh
16. Novel Applications and Non-Food Uses of Potato: Potatoes in biomedical/pharmaceutical and fermentation applications
Shrikant A. Survase and Rekha S. Singhal
17. Potatoes for Human Life Support in Space
Raymond M. Wheeler

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