Advances in Potato Chemistry and Technology

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9780123743497: Advances in Potato Chemistry and Technology
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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.

* Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications * Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use

*Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

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From the Back Cover:

For the first time in a single volume, Advances in Potato Chemistry and Technology presents the latest knowledge on the chemistry and technology of potato (Solanum tuberosum L.) and the role and importance of chemistry in determining the processing quality and nutritional value of potatoes.

Addressing the use of the chemical components of potatoes in the development of new and innovative food and non-food products, the expert coverage includes information on usage-based breed selection, sophisticated methods of quality determination, potato starch characteristics and modification. From germplasm to perspectives in nanotechnology, all aspects of potato and its use are explored.

The book will be valuable for food scientists, nutritionists, chemists, agronomists, upper-level undergraduate and graduate (PhD) students working with potatoes as well as in research and development of new products.

Key Features

  • Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications
  • Presents coverage of developing areas related to potato production and processing including thermal processing of potatoes, fried and dehydrated potato products, textural characteristics of raw and cooked potatoes, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use
  • Presents details on nutritional value of potatoes such as digestibility, glycemic index, and vitamins
  • Explores novel application uses of potatoes and potato-by-products to help producers identify potential areas for development of potato variety and structure.
  • Examines the potential of potato for space exploration
|

For the first time in a single volume, Advances in Potato Chemistry and Technology presents the latest knowledge on the chemistry and technology of potato (Solanum tuberosum L.) and the role and importance of chemistry in determining the processing quality and nutritional value of potatoes.

Addressing the use of the chemical components of potatoes in the development of new and innovative food and non-food products, the expert coverage includes information on usage-based breed selection, sophisticated methods of quality determination, potato starch characteristics and modification. From germplasm to perspectives in nanotechnology, all aspects of potato and its use are explored.

The book will be valuable for food scientists, nutritionists, chemists, agronomists, upper-level undergraduate and graduate (PhD) students working with potatoes as well as in research and development of new products.

Key Features

  • Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications
  • Presents coverage of developing areas related to potato production and processing including thermal processing of potatoes, fried and dehydrated potato products, textural characteristics of raw and cooked potatoes, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use
  • Presents details on nutritional value of potatoes such as digestibility, glycemic index, and vitamins
  • Explores novel application uses of potatoes and potato-by-products to help producers identify potential areas for development of potato variety and structure.
  • Examines the potential of potato for space exploration

About the Author:

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.

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.

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