Description
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
Table of Contents
Introduction: Potato Tuber - An Introduction1. Potato Origin and Production 2. Breeding, Genetics, and Cultivar Development3. Cell-wall Polysaccharides of Potatoes4. Structure of Potato Starch5. Potato Proteins, Lipids and Minerals6. Analysis of Glycoalkaloids, Phenolic Compounds and Anthocyanins in Potatoes7. Thermal Processing and Quality Optimization of Potatoes8. Advanced analytical techniques to evaluate the quality of potato and potato starch9. Textural and Rheological Characteristics of Raw and Cooked Potatoes10. Potato Starch and its Modification11. Fried and Dehydrated Potato Products12. Postharvest Storage of Potatoes13. Nutritional Value of Potatoes: Digestibility, Glycemic Index and Glycemic Impact14. Nutritional Value of Potatoes: Vitamin, Phytonutrient and Mineral Content.15. Novel Applications and Non-Food Uses of Potato: Future Perspectives in Nanotechnology16. Novel Applications and Non-Food Uses of Potato: Potatoes in biomedical/pharmaceutical and fermentation applications17. Potatoes for Human Life Support in Space
