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 stateoftheart technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and noncarbohydrate 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 potatobased foods, the future of genetically modified potatoes, and the nonfood use of potatoes and their products is discussed.
1. Chemistry, Processing, and Nutritional Attributes of Potatoes—An Introduction 2. 1. Introduction 3. 2. Origin, Domestication, and Diversity 4. 3. Production in the Center of Origin 5. 4. Spread and Global Production Trends Outside the Center of Origin 6. 5. Conservation in the Center of Origin 7. 6. Uses of Potato in the Center of Origin 8. 7. Trend for Sustainable Conservation and Use 9. 1. Introduction 10. 2. Isolation of Potato Cell Walls 11. 3. Cell Wall Polysaccharides 12. 4. Effects of Heating on Potato Cell Wall Polysaccharides 13. 5. Distribution of Pectin in Potato Tuber and Function in Cell Walls 14. 1. Introduction 15. 2. Polysaccharide Components of Potato Starch 16. 3. Starch Granules in Potato 17. 4. Phosphorylated Potato Starch 18. 5. Potato Starch Synthesis 19. 6. Conclusions 20. 1. Introduction 21. 2. Potato Proteins 22. 3. Conclusion 23. 1. Introduction 24. 2. Lipids of Potato 25. 3. Lipids of Transgenic Potato Cultivars 26. 1. Introduction 27. 2. Potatoes, Nutrition, and the Food Debates 28. 3. Basic Potato Nutritional Content 29. 4. A Survey of Vitamins in Potatoes 30. 5. Glycoalkaloids 31. 6. Potato Minerals 32. 7. Potato Phenylpropanoids 33. 8. Effect of Development on Tuber Phytonutrients 34. 9. Carotenoids 35. 10. Effect of Cooking on Phytonutrient Content 36. 11. The Role of Potatoes in Global Food Security 37. 12. Conclusion 38. 1. Introduction 39. 2. Glycoalkaloids 40. 3. Calystegine Alkaloids 41. 4. Conclusions 42. 1. Introduction 43. 2. Potato Starch versus Cereal Starches 44. 3. Potato Starch Modification 45. 4. Nutritional and Toxicological Aspects 46. 5. Conclusions 47. 1. Introduction 48. 2. Potatoes with Red and Purple Flesh 49. 3. Potato Antioxidants 50. 4. Colored Potato AOA 51. 5. Factors Influencing Levels of Beneficial Phytochemicals, AOA, and Antinutrients in Colored Potatoes 52. 6. Health Benefits, Nutritional Aspects, and Use of Colored Potatoes 53. 7. Conclusions and Future Trends 54. 1. Introduction 55. 2. Maturity of Tubers 56. 3. Growing Conditions Affecting Postharvest Storage 57. 4. Harvesting and Handling Factors Affecting Postharvest Storage 58. 5. Pests and Diseases 59. 6. Biochemical Changes of Tubers During Storage 60. 7. Storage Preparations and Conditions 61. 8. Storage Process 62. 9. Management of Storage Environment 63. 10. Effect of Postharvest Storage on Processing and Nutritional Quality of Potatoes 64. 1. Introduction 65. 2. Macroelements (N, P, K, Ca, Mg, S) 66. 3. Phenolic Compounds 67. 4. Carotenoids 68. 5. Glycoalkaloids 69. 6. Ascorbic Acid 70. 7. Conclusions 71. 1. Introduction 72. 2. Aroma and Flavor 73. 3. Identifying Flavor Compounds 74. 4. Taste 75. 5. Texture 76. 6. Influence of Growth and Storage Environment on Flavor 77. 7. Combining Sensory Panels with Molecular and Metabolomics Approaches 78. 8. Summary 79. 1. Introduction 80. 2. Starch Digestion and GI of Potatoes 81. 3. Potato Microstructure and Starch Digestion 82. 4. Rheology of Food Matrix and Starch Digestion 83. 5. Formulated Foods and Starch Digestion 84. 6. Conclusions 85. 1. Introduction 86. 2. Product versus Quality 87. 3. Processing versus Quality 88. 4. Softening Kinetics 89. 5. Quality Optimization 90. 6. Novel or Emerging Methods and Outlook for the Future 91. 1. Introduction 92. 2. Importance of Chemical Composition in Potato Processing 93. 3. Importance of Microstructure in Potato Processing 94. 4. Potato Processing: Important Derived Products 95. 5. Conclusions 96. 1. Introduction 97. 2. Cooking and Sensory Characteristics 98. 3. Textural Characteristics 99. 4. Rheological and Thermal Characteristics 100. 5. Conclusions 101. 1. Introduction 102. 2. Physics of Cooling and Oil Uptake During Cooling 103. 3. Typology of Defects Provoking Oil Uptake 104. 4. Multiscale Modeling of Oil Uptake 105. 5. Deviations to Generally Accepted Oil Uptake Mechanisms 106. 6. Conclusions 107. 1. Introduction 108. 2. Aspects Affecting Acrylamide Formation in Fried Potato Products and Possible Mitigation Strategies 109. 3. Additives or Processing Aids—from Lab Tests to Industrial Scale 110. 4. Evolution of Risk Management 111. 5. Future Outlook 112. 1. Introduction 113. 2. Analytical Techniques 114. 3. Quality Evaluation 115. 4. Advanced Techniques 116. 5. Final Remarks 117. 1. Introduction 118. 2. Biomedical Applications 119. 3. Pharmaceutical Applications 120. 4. Fermentation Applications 121. 5. Other Applications 122. 1. Introduction 123. 2. Biodegradable Packaging 124. 3. Fiber-Reinforced Biodegradable Composites for Constructive Parts in Aerospace, Automotive, and Other Areas 125. 4. Edible Films 126. 5. Textiles and Paper 127. 6. Starch Spherulites and Nanocrystals 128. 7. Potato Waste Utilization and Other Miscellaneous Uses 129. 1. Introduction 130. 2. Proteomics Techniques—An Overview 131. 3. Proteomics in Food Nutrition and Processing 132. 4. Potato Proteomics and Quality Improvement 133. 5. Getting the Best of Potato—Perspectives of Proteomics Applied to Product Quality 134. 6. Conclusions 135. 1. Introduction 136. 2. Nutrient Contributions 137. 3. Dietary Guidance 138. 4. Obesity 139. 5. Diabetes 140. 6. Immune Function and Inflammation 141. 7. Cardiovascular Disease 142. 8. Cancer 143. 9. Gastrointestinal Health 144. 10. Chronic Kidney Disease 145. 11. Consumer Benefits 146. 12. Conclusions 147. Index 148. Sync with Jellybooks
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 stateoftheart technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and noncarbohydrate 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 potatobased foods, the future of genetically modified potatoes, and the nonfood use of potatoes and their products is discussed.
1. Chemistry, Processing, and Nutritional Attributes of Potatoes—An Introduction 2. 1. Introduction 3. 2. Origin, Domestication, and Diversity 4. 3. Production in the Center of Origin 5. 4. Spread and Global Production Trends Outside the Center of Origin 6. 5. Conservation in the Center of Origin 7. 6. Uses of Potato in the Center of Origin 8. 7. Trend for Sustainable Conservation and Use 9. 1. Introduction 10. 2. Isolation of Potato Cell Walls 11. 3. Cell Wall Polysaccharides 12. 4. Effects of Heating on Potato Cell Wall Polysaccharides 13. 5. Distribution of Pectin in Potato Tuber and Function in Cell Walls 14. 1. Introduction 15. 2. Polysaccharide Components of Potato Starch 16. 3. Starch Granules in Potato 17. 4. Phosphorylated Potato Starch 18. 5. Potato Starch Synthesis 19. 6. Conclusions 20. 1. Introduction 21. 2. Potato Proteins 22. 3. Conclusion 23. 1. Introduction 24. 2. Lipids of Potato 25. 3. Lipids of Transgenic Potato Cultivars 26. 1. Introduction 27. 2. Potatoes, Nutrition, and the Food Debates 28. 3. Basic Potato Nutritional Content 29. 4. A Survey of Vitamins in Potatoes 30. 5. Glycoalkaloids 31. 6. Potato Minerals 32. 7. Potato Phenylpropanoids 33. 8. Effect of Development on Tuber Phytonutrients 34. 9. Carotenoids 35. 10. Effect of Cooking on Phytonutrient Content 36. 11. The Role of Potatoes in Global Food Security 37. 12. Conclusion 38. 1. Introduction 39. 2. Glycoalkaloids 40. 3. Calystegine Alkaloids 41. 4. Conclusions 42. 1. Introduction 43. 2. Potato Starch versus Cereal Starches 44. 3. Potato Starch Modification 45. 4. Nutritional and Toxicological Aspects 46. 5. Conclusions 47. 1. Introduction 48. 2. Potatoes with Red and Purple Flesh 49. 3. Potato Antioxidants 50. 4. Colored Potato AOA 51. 5. Factors Influencing Levels of Beneficial Phytochemicals, AOA, and Antinutrients in Colored Potatoes 52. 6. Health Benefits, Nutritional Aspects, and Use of Colored Potatoes 53. 7. Conclusions and Future Trends 54. 1. Introduction 55. 2. Maturity of Tubers 56. 3. Growing Conditions Affecting Postharvest Storage 57. 4. Harvesting and Handling Factors Affecting Postharvest Storage 58. 5. Pests and Diseases 59. 6. Biochemical Changes of Tubers During Storage 60. 7. Storage Preparations and Conditions 61. 8. Storage Process 62. 9. Management of Storage Environment 63. 10. Effect of Postharvest Storage on Processing and Nutritional Quality of Potatoes 64. 1. Introduction 65. 2. Macroelements (N, P, K, Ca, Mg, S) 66. 3. Phenolic Compounds 67. 4. Carotenoids 68. 5. Glycoalkaloids 69. 6. Ascorbic Acid 70. 7. Conclusions 71. 1. Introduction 72. 2. Aroma and Flavor 73. 3. Identifying Flavor Compounds 74. 4. Taste 75. 5. Texture 76. 6. Influence of Growth and Storage Environment on Flavor 77. 7. Combining Sensory Panels with Molecular and Metabolomics Approaches 78. 8. Summary 79. 1. Introduction 80. 2. Starch Digestion and GI of Potatoes 81. 3. Potato Microstructure and Starch Digestion 82. 4. Rheology of Food Matrix and Starch Digestion 83. 5. Formulated Foods and Starch Digestion 84. 6. Conclusions 85. 1. Introduction 86. 2. Product versus Quality 87. 3. Processing versus Quality 88. 4. Softening Kinetics 89. 5. Quality Optimization 90. 6. Novel or Emerging Methods and Outlook for the Future 91. 1. Introduction 92. 2. Importance of Chemical Composition in Potato Processing 93. 3. Importance of Microstructure in Potato Processing 94. 4. Potato Processing: Important Derived Products 95. 5. Conclusions 96. 1. Introduction 97. 2. Cooking and Sensory Characteristics 98. 3. Textural Characteristics 99. 4. Rheological and Thermal Characteristics 100. 5. Conclusions 101. 1. Introduction 102. 2. Physics of Cooling and Oil Uptake During Cooling 103. 3. Typology of Defects Provoking Oil Uptake 104. 4. Multiscale Modeling of Oil Uptake 105. 5. Deviations to Generally Accepted Oil Uptake Mechanisms 106. 6. Conclusions 107. 1. Introduction 108. 2. Aspects Affecting Acrylamide Formation in Fried Potato Products and Possible Mitigation Strategies 109. 3. Additives or Processing Aids—from Lab Tests to Industrial Scale 110. 4. Evolution of Risk Management 111. 5. Future Outlook 112. 1. Introduction 113. 2. Analytical Techniques 114. 3. Quality Evaluation 115. 4. Advanced Techniques 116. 5. Final Remarks 117. 1. Introduction 118. 2. Biomedical Applications 119. 3. Pharmaceutical Applications 120. 4. Fermentation Applications 121. 5. Other Applications 122. 1. Introduction 123. 2. Biodegradable Packaging 124. 3. Fiber-Reinforced Biodegradable Composites for Constructive Parts in Aerospace, Automotive, and Other Areas 125. 4. Edible Films 126. 5. Textiles and Paper 127. 6. Starch Spherulites and Nanocrystals 128. 7. Potato Waste Utilization and Other Miscellaneous Uses 129. 1. Introduction 130. 2. Proteomics Techniques—An Overview 131. 3. Proteomics in Food Nutrition and Processing 132. 4. Potato Proteomics and Quality Improvement 133. 5. Getting the Best of Potato—Perspectives of Proteomics Applied to Product Quality 134. 6. Conclusions 135. 1. Introduction 136. 2. Nutrient Contributions 137. 3. Dietary Guidance 138. 4. Obesity 139. 5. Diabetes 140. 6. Immune Function and Inflammation 141. 7. Cardiovascular Disease 142. 8. Cancer 143. 9. Gastrointestinal Health 144. 10. Chronic Kidney Disease 145. 11. Consumer Benefits 146. 12. Conclusions 147. Index 148. Sync with Jellybooks
