UID:
almafu_9960074177902883
Format:
1 online resource (870 p.)
Edition:
2nd ed.
ISBN:
9780128005767
,
0128005769
Note:
Description based upon print version of record.
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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
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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
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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
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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
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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
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1. Introduction
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English
Additional Edition:
ISBN 9780128000021
Additional Edition:
ISBN 0128000023
Language:
English
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