Advances in Potato Chemistry and Technology
eBook - ePub

Advances in Potato Chemistry and Technology

  1. 752 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Advances in Potato Chemistry and Technology

About this book

Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies.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.- Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes- Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution- Written by a global collection of experts in both food and non-food potato science

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Yes, you can access Advances in Potato Chemistry and Technology by Jaspreet Singh,Lovedeep Kaur in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agribusiness. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. List of Contributors
  6. Foreword
  7. Chemistry, Processing, and Nutritional Attributes of Potatoes—An Introduction
  8. Chapter 1. Potato Origin and Production
  9. Chapter 2. Cell Wall Polysaccharides of Potato
  10. Chapter 3. Structure of Potato Starch
  11. Chapter 4. Potato Proteins: Functional Food Ingredients
  12. Chapter 5. Potato Lipids
  13. Chapter 6. Vitamins, Phytonutrients, and Minerals in Potato
  14. Chapter 7. Glycoalkaloids and Calystegine Alkaloids in Potatoes
  15. Chapter 8. Potato Starch and Its Modification
  16. Chapter 9. Colored Potatoes
  17. Chapter 10. Postharvest Storage of Potatoes
  18. Chapter 11. Organic Potatoes
  19. Chapter 12. Potato Flavor
  20. Chapter 13. Microstructure, Starch Digestion, and Glycemic Index of Potatoes
  21. Chapter 14. Thermal Processing of Potatoes
  22. Chapter 15. Fried and Dehydrated Potato Products
  23. Chapter 16. Textural Characteristics of Raw and Cooked Potatoes
  24. Chapter 17. Mechanisms of Oil Uptake in French Fries
  25. Chapter 18. Acrylamide in Potato Products
  26. Chapter 19. Advanced Analytical Techniques for Quality Evaluation of Potato and Its Products
  27. Chapter 20. The Role of Potatoes in Biomedical/Pharmaceutical and Fermentation Applications
  28. Chapter 21. Novel Applications of Potatoes
  29. Chapter 22. Potato Proteomics: A New Approach for the Potato Processing Industry
  30. Chapter 23. Potatoes and Human Health
  31. Index
  32. Sync with Jellybooks