Advances in Potato Chemistry and Technology

1st Edition

Editors: Jaspreet Singh Lovedeep Kaur
Print ISBN: 9780123743497
eBook ISBN: 9780080921914
Imprint: Academic Press
Published Date: 23rd June 2009
Page Count: 528
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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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Academic Press
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About the Editor

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.

Affiliations and Expertise

Riddet Institute, Massey University, New Zealand

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.

Affiliations and Expertise

Riddet Institute, Massey University, New Zealand