Advances in Potato Chemistry and Technology
Academic Press Inc (Verlag)
978-0-12-800002-1 (ISBN)
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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.
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.
1. Potato origin and production
2. Cell wall polysaccharides of potato
3. Structure of potato starch
4. Potato proteins
5. Potato lipids
6. Vitamins, phytonutrients, and minerals in potato
7. Glycoalkaloids and calystegine alkaloids in potatoes
8. Potato starch and its modification
9. Colored potatoes
10. Postharvest storage of potatoes
11. Organic potatoes
12. Potato flavour
13. Microstructure, starch digestion and glycaemic index of potatoes
14. Thermal processing of potatoes
15. Fried and dehydrated potato products
16. Textural characteristics of raw and cooked potatoes
17. Mechanisms of oil uptake in French fries
18. Acrylamide in potato products
19. Advanced analytical techniques for quality evaluation of potato and its products
20. The role of potatoes in biomedical/pharmaceutical and fermentation applications
21. Novel applications of potatoes
22. Potato proteomics: a new approach for potato processing industry
23. Potatoes and human health
| Erscheinungsdatum | 29.02.2016 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 1740 g |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-12-800002-3 / 0128000023 |
| ISBN-13 | 978-0-12-800002-1 / 9780128000021 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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