Cover for Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology

Book • Second Edition2016

Edited by:

Jaspreet Singh and Lovedeep Kaur

Advances in Potato Chemistry and Technology

Book • Second Edition2016

 

Cover for Advances in Potato Chemistry and Technology

Edited by:

Jaspreet Singh and Lovedeep Kaur

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Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical compone ... read full description

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  2. Book chapterAbstract only

    Chapter 1 - Potato Origin and Production

    Stef de Haan and Flor Rodriguez

    Pages 1-32

  3. Book chapterAbstract only

    Chapter 2 - Cell Wall Polysaccharides of Potato

    Marie-Christine Ralet, Fanny Buffetto, ... Fabienne Guillon

    Pages 33-56

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    Chapter 3 - Structure of Potato Starch

    Eric Bertoft and Andreas Blennow

    Pages 57-73

  5. Book chapterAbstract only

    Chapter 4 - Potato Proteins: Functional Food Ingredients

    Amanda Waglay and Salwa Karboune

    Pages 75-104

  6. Book chapterAbstract only

    Chapter 5 - Potato Lipids

    Mohamed Fawzy Ramadan

    Pages 105-116

  7. Book chapterAbstract only

    Chapter 6 - Vitamins, Phytonutrients, and Minerals in Potato

    Duroy A. Navarre, Roshani Shakya and Hanjo Hellmann

    Pages 117-166

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    Chapter 7 - Glycoalkaloids and Calystegine Alkaloids in Potatoes

    Mendel Friedman and Carol E. Levin

    Pages 167-194

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    Chapter 8 - Potato Starch and Its Modification

    Jaspreet Singh, Rosana Colussi, ... Lovedeep Kaur

    Pages 195-247

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    Chapter 9 - Colored Potatoes

    Lachman Jaromír, Hamouz Karel and Orsák Matyáš

    Pages 249-281

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    Chapter 10 - Postharvest Storage of Potatoes

    Reena Grittle Pinhero and Rickey Y. Yada

    Pages 283-314

  12. Book chapterAbstract only

    Chapter 11 - Organic Potatoes

    Vaiva Bražinskienė and Kristina Gaivelytė

    Pages 315-337

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    Chapter 12 - Potato Flavor

    Marian McKenzie and Virginia Corrigan

    Pages 339-368

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    Chapter 13 - Microstructure, Starch Digestion, and Glycemic Index of Potatoes

    Lovedeep Kaur and Jaspreet Singh

    Pages 369-402

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    Chapter 14 - Thermal Processing of Potatoes

    María Dolores Álvarez Torres and Wenceslao Canet Parreño

    Pages 403-457

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    Chapter 15 - Fried and Dehydrated Potato Products

    Franco Pedreschi, María Salomé Mariotti and Pablo Cortés

    Pages 459-474

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    Chapter 16 - Textural Characteristics of Raw and Cooked Potatoes

    Jaspreet Singh, Lovedeep Kaur and M.A. Rao

    Pages 475-501

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    Chapter 17 - Mechanisms of Oil Uptake in French Fries

    Anna Patsioura, Jean-Michaël Vauvre, ... Olivier Vitrac

    Pages 503-526

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    Chapter 18 - Acrylamide in Potato Products

    Bruno De Meulenaer, Raquel Medeiros and Frédéric Mestdagh

    Pages 527-562

  20. Book chapterAbstract only

    Chapter 19 - Advanced Analytical Techniques for Quality Evaluation of Potato and Its Products

    Carmen Jarén, Ainara López and Silvia Arazuri

    Pages 563-602

  21. Book chapterAbstract only

    Chapter 20 - The Role of Potatoes in Biomedical/Pharmaceutical and Fermentation Applications

    Shrikant A. Survase, Jaspreet Singh and Rekha S. Singhal

    Pages 603-625

  22. Book chapterAbstract only

    Chapter 21 - Novel Applications of Potatoes

    Lovedeep Kaur and Jaspreet Singh

    Pages 627-649

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    Chapter 22 - Potato Proteomics: A New Approach for the Potato Processing Industry

    Cristina Barsan

    Pages 651-684

  24. Book chapterAbstract only

    Chapter 23 - Potatoes and Human Health

    Mary E. Camire

    Pages 685-704

  25. Book chapterNo access

    Index

    Pages 705-725

About the book

Description

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.

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.

Key Features

  • 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
  • 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

Details

ISBN

978-0-12-800002-1

Language

English

Published

2016

Copyright

Copyright © 2016 Elsevier Inc. All rights reserved.

Imprint

Academic Press

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Editors

Jaspreet Singh

Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand

Lovedeep Kaur

Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand