About this ebook
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
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.
