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Advances in Potato Chemistry and Technology
1st Edition - June 23, 2009
Editors: Jaspreet Singh, Lovedeep Kaur
Language: English
Hardback ISBN:9780123743497
9 7 8 - 0 - 1 2 - 3 7 4 3 4 9 - 7
eBook ISBN:9780080921914
9 7 8 - 0 - 0 8 - 0 9 2 1 9 1 - 4
Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability…Read more
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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
Scientists, researchers, academics and graduate students working in food chemistry, agronomy, genetics, horticulture, and nutrition
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
No. of pages: 528
Language: English
Edition: 1
Published: June 23, 2009
Imprint: Academic Press
Hardback ISBN: 9780123743497
eBook ISBN: 9780080921914
JS
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
Professor, School of Food and Advanced Technology, Massey University, New Zealand
LK
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
Senior Research Scientist, School of Food and Advanced Technology, Massey University, New Zealand
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