Advances in potato chemistry and technology / editors, Jaspreet Singh, Lovedeep Kaur.

Includes bibliographical references and index.

Title page; Table of Contents; Copyright; List of Contributors; Foreword; Chemistry, Processing, and Nutritional Attributes of Potatoes-An Introduction; 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 Polysaccharides4. 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 Potato1. 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 Modification1. 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 Tubers3. 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.

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.

Online resource; title from PDF title page (EBSCO, viewed February 1, 2016).