Description
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
Table of Contents
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
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