Advances in potato chemistry and technology 2nd Edition by Jaspreet Singh, Lovedeep Kaur 0128000021 9780128000021

Advances in potato chemistry and technology 2nd Edition by Jaspreet Singh, Lovedeep Kaur – Ebook PDF Instant Download/DeliveryISBN: 0128000021, 9780128000021

Full download Advances in potato chemistry and technology 2nd Edition after payment.

Product details:

ISBN-10 :  0128000021 

ISBN-13 :  9780128000021

Author:  Jaspreet Singh, Lovedeep Kaur 

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.

Advances in potato chemistry and technology 2nd table of contents:

Chapter 1. Potato Origin and Production
1. Introduction
2. Origin, Domestication, and Diversity
3. Production in the Center of Origin
4. Spread and Global Production Trends Outside the Center of Origin
5. Conservation in the Center of Origin
6. Uses of Potato in the Center of Origin
7. Trend for Sustainable Conservation and Use
Chapter 2. Cell Wall Polysaccharides of Potato
1. Introduction
2. Isolation of Potato Cell Walls
3. Cell Wall Polysaccharides
4. Effects of Heating on Potato Cell Wall Polysaccharides
5. Distribution of Pectin in Potato Tuber and Function in Cell Walls
Chapter 3. Structure of Potato Starch
1. Introduction
2. Polysaccharide Components of Potato Starch
3. Starch Granules in Potato
4. Phosphorylated Potato Starch
5. Potato Starch Synthesis
6. Conclusions
Chapter 4. Potato Proteins: Functional Food Ingredients
1. Introduction
2. Potato Proteins
3. Conclusion
Chapter 5. Potato Lipids
1. Introduction
2. Lipids of Potato
3. Lipids of Transgenic Potato Cultivars
Chapter 6. Vitamins, Phytonutrients, and Minerals in Potato
1. Introduction
2. Potatoes, Nutrition, and the Food Debates
3. Basic Potato Nutritional Content
4. A Survey of Vitamins in Potatoes
5. Glycoalkaloids
6. Potato Minerals
7. Potato Phenylpropanoids
8. Effect of Development on Tuber Phytonutrients
9. Carotenoids
10. Effect of Cooking on Phytonutrient Content
11. The Role of Potatoes in Global Food Security
12. Conclusion
Chapter 7. Glycoalkaloids and Calystegine Alkaloids in Potatoes
1. Introduction
2. Glycoalkaloids
3. Calystegine Alkaloids
4. Conclusions
Chapter 8. Potato Starch and Its Modification
1. Introduction
2. Potato Starch versus Cereal Starches
3. Potato Starch Modification
4. Nutritional and Toxicological Aspects
5. Conclusions
Chapter 9. Colored Potatoes
1. Introduction
2. Potatoes with Red and Purple Flesh
3. Potato Antioxidants
4. Colored Potato AOA
5. Factors Influencing Levels of Beneficial Phytochemicals, AOA, and Antinutrients in Colored Potatoes
6. Health Benefits, Nutritional Aspects, and Use of Colored Potatoes
7. Conclusions and Future Trends
Chapter 10. Postharvest Storage of Potatoes
1. Introduction
2. Maturity of Tubers
3. Growing Conditions Affecting Postharvest Storage
4. Harvesting and Handling Factors Affecting Postharvest Storage
5. Pests and Diseases
6. Biochemical Changes of Tubers During Storage
7. Storage Preparations and Conditions
8. Storage Process
9. Management of Storage Environment
10. Effect of Postharvest Storage on Processing and Nutritional Quality of Potatoes
Chapter 11. Organic Potatoes
1. Introduction
2. Macroelements (N, P, K, Ca, Mg, S)
3. Phenolic Compounds
4. Carotenoids
5. Glycoalkaloids
6. Ascorbic Acid
7. Conclusions
Chapter 12. Potato Flavor
1. Introduction
2. Aroma and Flavor
3. Identifying Flavor Compounds
4. Taste
5. Texture
6. Influence of Growth and Storage Environment on Flavor
7. Combining Sensory Panels with Molecular and Metabolomics Approaches
8. Summary
Chapter 13. Microstructure, Starch Digestion, and Glycemic Index of Potatoes
1. Introduction
2. Starch Digestion and GI of Potatoes
3. Potato Microstructure and Starch Digestion
4. Rheology of Food Matrix and Starch Digestion
5. Formulated Foods and Starch Digestion
6. Conclusions
Chapter 14. Thermal Processing of Potatoes
1. Introduction
2. Product versus Quality
3. Processing versus Quality
4. Softening Kinetics
5. Quality Optimization
6. Novel or Emerging Methods and Outlook for the Future
Chapter 15. Fried and Dehydrated Potato Products
1. Introduction
2. Importance of Chemical Composition in Potato Processing
3. Importance of Microstructure in Potato Processing
4. Potato Processing: Important Derived Products
5. Conclusions
Chapter 16. Textural Characteristics of Raw and Cooked Potatoes
1. Introduction
2. Cooking and Sensory Characteristics
3. Textural Characteristics
4. Rheological and Thermal Characteristics
5. Conclusions
Chapter 17. Mechanisms of Oil Uptake in French Fries
1. Introduction
2. Physics of Cooling and Oil Uptake During Cooling
3. Typology of Defects Provoking Oil Uptake
4. Multiscale Modeling of Oil Uptake
5. Deviations to Generally Accepted Oil Uptake Mechanisms
6. Conclusions
Chapter 18. Acrylamide in Potato Products
1. Introduction
2. Aspects Affecting Acrylamide Formation in Fried Potato Products and Possible Mitigation Strategies
3. Additives or Processing Aids—from Lab Tests to Industrial Scale
4. Evolution of Risk Management
5. Future Outlook
Chapter 19. Advanced Analytical Techniques for Quality Evaluation of Potato and Its Products
1. Introduction
2. Analytical Techniques
3. Quality Evaluation
4. Advanced Techniques
5. Final Remarks
Chapter 20. The Role of Potatoes in Biomedical/Pharmaceutical and Fermentation Applications
1. Introduction
2. Biomedical Applications
3. Pharmaceutical Applications
4. Fermentation Applications
5. Other Applications
Chapter 21. Novel Applications of Potatoes
1. Introduction
2. Biodegradable Packaging
3. Fiber-Reinforced Biodegradable Composites for Constructive Parts in Aerospace, Automotive, and Other Areas
4. Edible Films
5. Textiles and Paper
6. Starch Spherulites and Nanocrystals
7. Potato Waste Utilization and Other Miscellaneous Uses
Chapter 22. Potato Proteomics: A New Approach for the Potato Processing Industry
1. Introduction
2. Proteomics Techniques—An Overview
3. Proteomics in Food Nutrition and Processing
4. Potato Proteomics and Quality Improvement
5. Getting the Best of Potato—Perspectives of Proteomics Applied to Product Quality
6. Conclusions
Chapter 23. Potatoes and Human Health
1. Introduction
2. Nutrient Contributions
3. Dietary Guidance
4. Obesity
5. Diabetes
6. Immune Function and Inflammation
7. Cardiovascular Disease
8. Cancer
9. Gastrointestinal Health
10. Chronic Kidney Disease
11. Consumer Benefits
12. Conclusions

People also search for Advances in potato chemistry and technology 2nd:

potato chemistry
    
potato chemistry experiment
    
chemistry of potatoes
    
enzyme in potatoes
    
enzyme and potato lab

Tags: Advances, potato chemistry, technology, Jaspreet Singh, Lovedeep Kaur