Advances in Potato Chemistry and Technology book cover

Advances in Potato Chemistry and Technology

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.

Audience
Scientists, researchers, academics and graduate students working in food chemistry, agronomy, genetics, horticulture, and nutrition.

Hardbound, 528 Pages

Published: June 2009

Imprint: Academic Press

ISBN: 978-0-12-374349-7

Contents

  • 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

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