Details

No. of pages:
528
Language:
English
Copyright:
© 2009
Published:
Imprint:
Academic Press
Print ISBN:
9780123743497
Electronic ISBN:
9780080921914

About the authors

Jaspreet Singh

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.

Lovedeep Kaur

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.

Jaspreet Singh

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.

Lovedeep Kaur

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.