Advances in Potato Chemistry and Technology

Edited by

  • Jaspreet Singh, Riddet Institute, Massey University, New Zealand
  • Lovedeep Kaur, Riddet Institute, Massey University, New Zealand
  • Jaspreet Singh, Riddet Institute, Massey University, New Zealand
  • Lovedeep Kaur, Riddet Institute, Massey University, New Zealand

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.
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Audience

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

 

Book information

  • Published: June 2009
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-374349-7


Table of 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