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Potato Chemistry and Technology

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ISBN: 9789380501956
Table of Content Sample Pages

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop.

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Product Description

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    Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products.

    • Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications
    • Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use
    • Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure
Additional Information
    Publisher Elsevier
    Binding Hardcover
    Size 20.3 x 25.4 x 4.7
    Year 2011
    Edition 1st Edition
    Pages 528
    Author Singh
    Subject Food Science & Technology
    About the Author

    Dr. Jaspreet Singh, Senior Research Officer, Riddett Institute, Massey University, New Zealand. Dr. Singh's research focuses on characterising future carbohydrates to develop novel and healthy food products. He leads several research projects on potatoes, starch, cereals and supervises graduate and post graduate students at the Riddet Institute. He has characterised Taewa (Maori potatoes) of New Zealand to develop new and nutritionally rich food products. Collaboration is a key part of his research and he works in collaboration with food chemists, engineers, nutritionists, and the food industry. He is committed to sharing research with others and has published research papers in international journals, written book chapters and presented his work at international conferences.

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