Advances in Potato Chemistry and Technology (Hardcover, 2)

1. Potato origin and production 2. Cell wall polysaccharides of potato 3. Structure of potato starch 4. Potato proteins 5. Potato lipids 6. Vitamins, phytonutrients, and minerals in potato 7. Glycoalkaloids and calystegine alkaloids in potatoes 8. Potato starch and its modification 9. Colored potatoes 10. Postharvest storage of potatoes 11. Organic potatoes 12. Potato flavour 13. Microstructure, starch digestion and glycaemic index of potatoes 14. Thermal processing of potatoes 15. Fried and dehydrated potato products 16. Textural characteristics of raw and cooked potatoes 17. Mechanisms of oil uptake in French fries 18. Acrylamide in potato products 19. Advanced analytical techniques for quality evaluation of potato and its products 20. The role of potatoes in biomedical/pharmaceutical and fermentation applications 21. Novel applications of potatoes 22. Potato proteomics: a new approach for potato processing industry 23. Potatoes and human health