Advances in Potato Chemistry and Technology

3rd Auflage
ISBN: 978-0-443-23917-5
Verlag: Elsevier Science

Buch, Englisch, 752 Seiten, Format (B × H): 191 mm x 235 mm

Advances in Potato Chemistry and Technology, Third Edition is a comprehensive guide that explores the identification, analysis, and application of chemical components in potatoes for both food and non-food uses. This edition thoroughly revises and updates previous content, offering foundational science on potato components, structure, and functional components. The book further delves into the variety of potatoes, their storage conditions, and optimal processing methods. Editors Singh and Kaur have collaborated with global experts to provide insights into emerging areas, including genetic modification, health benefits, food security contributions, and waste utilization.

Ideal for academic and industry food scientists, food chemists, and nutritionists, this book is also valuable for those involved in food security and advanced-level food science students. It includes information on the burgeoning field of genetic modification, the role of potatoes in human health, and their impact on food security. Additionally, the book addresses the reduction and utilization of potato waste, making it a vital resource for anyone interested in the multifaceted applications of potatoes.

Autoren/Hrsg.

Singh, Jaspreet

Kaur, Lovedeep

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Introduction
2. Potato origin and current production
3. Cell wall polysaccharides of potato
4. Structure of potato starch
5. Potato proteins
6. Potato Lipids
7. Vitamins, phytonutrients and minerals in potato
8. Glycoalkaloids and calystegine alkaloids in potatoes
9. Potato starch and its modification
10. Coloured potatoes
11. Postharvest storage of potatoes
12. Organic potatoes
13. Modern techniques to detect potato flavour
14. Potato starch digestibility and glycemic Index
15. Thermal processing of potatoes
16. Frozen and fried potato products
17. Potato flour and its food applications
18. Novel ways of potato processing
19. Textural characteristics of raw and cooked potatoes
20. Mechanism of oil uptake in French Fries
21. Acrylamide in potato products
22. Advanced analytical techniques for quality evaluation of potato and its products
23. Potato proteomics
24. Potatoes and Human Health
25. Role of potato for life support in space
26. Genetic improvement/modification of potatoes.
27. Novel applications and next generation of healthy potato products
28. The role of potatoes in biomedical, pharmaceutical and fermentation applications
29. Potato industry by-products’/waste reduction and utilisation
30. Contribution of potatoes towards food security and sustainability (including during pandemics)

Über Autor(innen)

Kaur, Lovedeep
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.

Singh, Jaspreet
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.