Catálogo de publicaciones - libros

Compartir en
redes sociales


Advances in Potato Chemistry and Technology

Resumen/Descripción – provisto por la editorial en inglés

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.

  • Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes
  • Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution
  • Written by a global collection of experts in both food and non-food potato science
Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá

Información

Tipo de recurso:

libros

ISBN electrónico

978-0-12-800002-1

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación