Advances in Potato Chemistry and Technology

Inbunden, Engelska, 2016

1 565 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning

Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies.

The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization.

In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed.

Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes
Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution
Written by a global collection of experts in both food and non-food potato science

Produktinformation

Utgivningsdatum:2016-02-05
Mått:191 x 235 x 40 mm
Vikt:1 740 g
Format:Inbunden
Språk:Engelska
Antal sidor:752
Upplaga:2
Förlag:Elsevier Science
ISBN:9780128000021

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

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.

Recensioner i media

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." (rough translation from Italian journal) --Tecnica Molitoria

Innehållsförteckning

1. Potato origin and production2. Cell wall polysaccharides of potato3. Structure of potato starch4. Potato proteins5. Potato lipids6. Vitamins, phytonutrients, and minerals in potato7. Glycoalkaloids and calystegine alkaloids in potatoes8. Potato starch and its modification9. Colored potatoes10. Postharvest storage of potatoes11. Organic potatoes12. Potato flavour13. Microstructure, starch digestion and glycaemic index of potatoes14. Thermal processing of potatoes15. Fried and dehydrated potato products16. Textural characteristics of raw and cooked potatoes17. Mechanisms of oil uptake in French fries18. Acrylamide in potato products19. Advanced analytical techniques for quality evaluation of potato and its products20. The role of potatoes in biomedical/pharmaceutical and fermentation applications21. Novel applications of potatoes22. Potato proteomics: a new approach for potato processing industry23. Potatoes and human health