Key Features
KEY FEATURES:
* Presents coverage of emerging areas including genetic modification of potatoes, novel uses of potatoes and potato by-products, laboratory and industry scale sophistication, and modern quality measurement techniques for potatoes and potato products
* Covers potato chemistry in detail, including emerging uses for specific food and non-food applications
* Provides the latest developments in one resource volume
Description
Addressing developments in potato chemistry, including identification, analysis and use of chemical components of potatoes in the development of new and innovative food and non-food products; the expert coverage includes a major focus on carbohydrate and non-carbohydrate composition, cell wall chemistry, analysis of glycoalkaloids,
phenolics and anthocyanins, thermal processing and quality optimization, new and sophisticated methods of quality determination of potatoes and their products. Potato starch characteristics and its modification, nutritional and feeding value, and non-food uses of potatoes are also explored. Chapters focused on developments in post harvest
storage, breeding and germplasm resources and production of potatoes with reference to industrial usage are included.
Readership
Scientists, researchers, academics and graduate students working in food chemistry, agronomy, genetics, horticulture, and nutrition. Recent advances in these areas have led to:
Functional food applications of potato and potato starch and flour
Sensory and objective measuring techniques of crop quality
Genetic modifications to enhance yield, growing options, etc.
Use of potato starch in polymer, automobile and aerospace industry applications
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
