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003			UkOxU
005			20220217153116.0
006			m o d
007			cr cnu---unuuu
008			160129s2016 ne ob 001 0 eng d
020			_a9780128005767 _q(electronic bk.)
020			_a0128005769 _q(electronic bk.)
020			_a0128000023
020			_a9780128000021
020			_z9780128000021
020			_z0128000023
024	3		_a9780128000021
035			_a(OCoLC)936204515 _z(OCoLC)937404429 _z(OCoLC)957596985
040			_aN$T _beng _erda _epn _cN$T _dN$T _dYDXCP _dOPELS _dUIU _dOCLCF _dCOO _dEBLCP _dKNOVL _dSTF _dS4S _dDEBSZ _dU3W _dMERUC _dD6H _dRRP _dNLE _dOCLCQ _dS2H _dGSU _dGSU
049			_aEQOA
050		4	_aSB211.P8 _bA38 2016
072		7	_aTEC _x012000 _2bisacsh
082	0	4	_a664/.80521 _223
092			_aWMS936204515
100			_a Jaspreet, Singhand Lovedeep,Kaur. _eeditors
245	0	0	_aAdvances in potato chemistry and technology / _ceditors, Jaspreet Singh, Lovedeep Kaur.
250			_aSecond edition.
264		1	_aAmsterdam : _bAcademic Press, _c2016]
264		4	_c©2016
300			_a1 online resource
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aTitle 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.
505	8		_a3. 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.
505	8		_aChapter 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.
505	8		_aChapter 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.
505	8		_a2. 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.
520			_aAdvances 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.
588	0		_aOnline resource; title from PDF title page (EBSCO, viewed February 1, 2016).
650		0	_aPotatoes _xComposition.
650		0	_aPotatoes _xAnalysis.
650		0	_aPotato products.
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aPotato products. _2fast _0(OCoLC)fst01073362
650		7	_aPotatoes _xAnalysis. _2fast _0(OCoLC)fst01073380
650		7	_aPotatoes _xComposition. _2fast _0(OCoLC)fst01073385
700	1		_aSingh, Jaspreet _c(Food scientist), _eeditor.
700	1		_aKaur, Lovedeep, _eeditor.
776	0	8	_iPrint version: _tAdvances in potato chemistry and technology. _bSecond edition. _dAmsterdam, [Netherlands] : Academic Press, ©2016 _happroximately 870 pages _z9780128000021
856	4	0	_3ScienceDirect All Books _uhttps://www.sciencedirect.com/science/book/9780128000021
942			_2lcc _cBK _n0
999			_c56 _d56