Advances in Potato Chemistry and Technology

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

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  • Author : Jaspreet Singh
  • Publisher : Academic Press
  • Pages : 752 pages
  • ISBN : 0128005769
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKAdvances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
  • Author : Jaspreet Singh,Lovedeep Kaur
  • Publisher : Academic Press
  • Release : 19 January 2016
GET THIS BOOKAdvances in Potato Chemistry and Technology

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

Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
  • Author : Jaspreet Singh,Lovedeep Kaur
  • Publisher : Unknown Publisher
  • Release : 18 October 2021
GET THIS BOOKAdvances in Potato Chemistry and Technology

Addressing developments in potato chemistry, including identification, analysis and use of chemical components of potatoes in the development of new and innovative food and non-food products; the expert coverage includes a major focus on carbohydrate and non-carbohydrate composition, cell wall chemistry, analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing and quality optimization, new and sophisticated methods of quality determination of potatoes and their products. Potato starch characteristics and its modification, nutritional and feeding value, and non-food uses of potatoes are

Advances in Food Science and Nutrition

Advances in Food Science and Nutrition
  • Author : Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
  • Publisher : John Wiley & Sons
  • Release : 25 November 2013
GET THIS BOOKAdvances in Food Science and Nutrition

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato

Advances In Plant Physiology Vol. 13

Advances In Plant Physiology Vol. 13
  • Author : Hemantaranjan, A.
  • Publisher : Scientific Publishers
  • Release : 04 October 2012
GET THIS BOOKAdvances In Plant Physiology Vol. 13

The plant physiology and plant molecular biology research group has evidently endorsed the new directions taken by the treatise to attract the pre-eminent scientists in plant biology/plant sciences. Certainly, the preparation of Volume 13 of the International Treatise Series on Advances in Plant Physiology has been done entirely due to commendable contributions from Scientists of Eminence in unequivocal fields. Unquestionably, our objective is to publish innovative science of value across the broad disciplinary range of the treatise. I restate that

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 27 May 2013
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The

Advances in Food and Non-Food Biomass Production, Processing and Use in Sub-Saharan Africa

Advances in Food and Non-Food Biomass Production, Processing and Use in Sub-Saharan Africa
  • Author : Daniel Callo-Concha,Hannah Jaenicke,Christine B. Schmitt,Manfred Denich
  • Publisher : MDPI
  • Release : 20 May 2020
GET THIS BOOKAdvances in Food and Non-Food Biomass Production, Processing and Use in Sub-Saharan Africa

The bioeconomy concept aims to add sustainability to the production, transformation, and trade of biological goods. Though implemented around the world, the development of national bioeconomies is uneven, especially in the global South, where major challenges exist in Sub-Saharan Africa. In this context, the international BiomassWeb project aimed to underpin the bioeconomy concept by applying the value web approach, which seeks to uncover complex interlinked value webs instead of linear value chains. The project also aimed to develop intervention options

Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 15 September 2020
GET THIS BOOKProbiotic and Prebiotics in Foods: Challenges, Innovations and Advances

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances

Advances in Organic Farming

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  • Author : Vijay Singh Meena,Sunita Kumari Meena,Amitava Rakshit,Johnson Stanley,Srinivasa Rao
  • Publisher : Woodhead Publishing
  • Release : 10 August 2021
GET THIS BOOKAdvances in Organic Farming

Advances in Organic Farming: Agronomic Soil Management Practices focuses on the integrated interactions between soil-plant-microbe-environment elements in a functioning ecosystem. It explains sustainable nutrient management under organic farming and agriculture, with chapters focusing on the role of nutrient management in sustaining global ecosystems, the remediation of polluted soils, conservation practices, degradation of pollutants, biofertilizers and biopesticides, critical biogeochemical cycles, potential responses for current and impending environmental change, and other critical factors. Organic farming is both challenging and exciting, as its

Physiology of Plants Under Abiotic Stress and Climate Change

Physiology of Plants Under Abiotic Stress and Climate Change
  • Author : A. Hemantaranjan
  • Publisher : Scientific Publishers
  • Release : 09 February 2011
GET THIS BOOKPhysiology of Plants Under Abiotic Stress and Climate Change

This book is a wealth of spanking insight for directing interdisciplinary exchange of information especially in the fields of abiotic stresses and climate change for planning meaningful research as well as advancing education programmes in such indispensable areas. Apart from satisfying the acute need of this kind of exclusive edition for research teams and scientists engaged in various facets of research in plant physiology in traditional and agricultural universities, institutes and research laboratories throughout the world, it would be extremely

Root and Tuber Crops

Root and Tuber Crops
  • Author : J.E. Bradshaw
  • Publisher : Springer Science & Business Media
  • Release : 11 September 2010
GET THIS BOOKRoot and Tuber Crops

It is important to include Tuber and Root Crops in the Handbook of Plant Breeding. They include starchy staple crops that are of increasing importance for global food security and relief of poverty, important millennium goals for the United Nations. Indeed, 2008 was the UN International Year of the Potato in recognition of this role of the potato as the world’s third most important food crop after wheat and rice. The other major staples are cassava, sweetpotato and yam. Together

Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release : 27 May 2014
GET THIS BOOKProcessing and Impact on Active Components in Food

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research

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Production of Biofuels and Chemicals with Ultrasound
  • Author : Zhen Fang,Richard L. Smith, Jr.,Xinhua Qi
  • Publisher : Springer
  • Release : 26 November 2014
GET THIS BOOKProduction of Biofuels and Chemicals with Ultrasound

Conversion of biomass into chemicals and biofuels is an active research and development area as trends move to replace traditional fossil fuels with renewable resources. By integrating processing methods with ultrasound and microwave irradiation into biorefineries, the time-scale of many operations can be greatly reduced while the efficiency of the reactions can be remarkably increased so that process intensification can be achieved. “Production of Biofuels and Chemicals with Ultrasound” and “Production of Biofuels and Chemicals with Microwave” are two independent

Quality Breeding in Field Crops

Quality Breeding in Field Crops
  • Author : Asif M. Iqbal Qureshi,Zahoor Ahmad Dar,Shabir Hussain Wani
  • Publisher : Springer
  • Release : 13 March 2019
GET THIS BOOKQuality Breeding in Field Crops

Development of superior crops that have consistent performance in quality and in quantity has not received the same emphasis in the field of genetics and breeding as merited. Specialty trait requires special focus to propagate. Yet basic germplasm and breeding methodologies optimized to improve crops are often applied in the development of improved specialty types. However, because of the standards required for specialty traits, methods of development and improvement are usually more complex than those for common commodity crops. The

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
  • Author : Elhadi M. Yahia
  • Publisher : John Wiley & Sons
  • Release : 25 August 2017
GET THIS BOOKFruit and Vegetable Phytochemicals

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables. Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated