Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
Author: Jaspreet Singh,Lovedeep Kaur
Publsiher: Academic Press
Total Pages: 752
Release: 2016-01-19
ISBN 10: 0128005769
ISBN 13: 9780128005767
Language: EN, FR, DE, ES & NL

Advances in Potato Chemistry and Technology Book Review:

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

Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
Author: Jaspreet Singh,Lovedeep Kaur
Publsiher: Unknown
Total Pages: 508
Release: 2009
ISBN 10: 9780123743497
ISBN 13: 0123743494
Language: EN, FR, DE, ES & NL

Advances in Potato Chemistry and Technology Book Review:

Addressing developments in potato chemistry, including identification, analysis and use of chemical components of potatoes in the development of new and innovative food and non-food products; the expert coverage includes a major focus on carbohydrate and non-carbohydrate composition, cell wall chemistry, analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing and quality optimization, new and sophisticated methods of quality determination of potatoes and their products. Potato starch characteristics and its modification, nutritional and feeding value, and non-food uses of potatoes are also explored. Chapters focused on developments in post harvest storage, breeding and germplasm resources and production of potatoes with reference to industrial usage are included. KEY FEATURES: * Presents coverage of emerging areas including genetic modification of potatoes, novel uses of potatoes and potato by-products, laboratory and industry scale sophistication, and modern quality measurement techniques for potatoes and potato products * Covers potato chemistry in detail, including emerging uses for specific food and non-food applications * Provides the latest developments in one resource volume

Potato Breeding Theory and Practice

Potato Breeding  Theory and Practice
Author: John E. Bradshaw
Publsiher: Springer Nature
Total Pages: 329
Release: 2021
ISBN 10: 3030644146
ISBN 13: 9783030644147
Language: EN, FR, DE, ES & NL

Potato Breeding Theory and Practice Book Review:

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
Author: Anonim
Publsiher: Elsevier
Total Pages: 248
Release: 2013-05-27
ISBN 10: 0124165729
ISBN 13: 9780124165724
Language: EN, FR, DE, ES & NL

Advances in Food and Nutrition Research Book Review:

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948

Advances in Food Science and Nutrition

Advances in Food Science and Nutrition
Author: Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
Publsiher: John Wiley & Sons
Total Pages: 472
Release: 2013-11-25
ISBN 10: 1118865634
ISBN 13: 9781118865637
Language: EN, FR, DE, ES & NL

Advances in Food Science and Nutrition Book Review:

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits

Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food
Author: Mendel Friedman,Don Mottram
Publsiher: Springer Science & Business Media
Total Pages: 466
Release: 2006-07-18
ISBN 10: 038724980X
ISBN 13: 9780387249803
Language: EN, FR, DE, ES & NL

Chemistry and Safety of Acrylamide in Food Book Review:

Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.

Production of Biofuels and Chemicals with Ultrasound

Production of Biofuels and Chemicals with Ultrasound
Author: Zhen Fang,Richard L. Smith, Jr.,Xinhua Qi
Publsiher: Springer
Total Pages: 358
Release: 2014-11-26
ISBN 10: 9401796246
ISBN 13: 9789401796248
Language: EN, FR, DE, ES & NL

Production of Biofuels and Chemicals with Ultrasound Book Review:

Conversion of biomass into chemicals and biofuels is an active research and development area as trends move to replace traditional fossil fuels with renewable resources. By integrating processing methods with ultrasound and microwave irradiation into biorefineries, the time-scale of many operations can be greatly reduced while the efficiency of the reactions can be remarkably increased so that process intensification can be achieved. “Production of Biofuels and Chemicals with Ultrasound” and “Production of Biofuels and Chemicals with Microwave” are two independent volumes in the Biofuels and Biorefineries series that take different, but complementary approaches for the pretreatment and chemical transformation of biomass into chemicals and biofuels. The volume “Ultrasound” provides current research advances and prospects in mechanistic principles of acoustic cavitation in sonochemistry, physical and chemical mechanisms in biofuel synthesis, reactor design for transesterification and esterification reactions, lipid extraction from algal biomass, microalgae extraction, biodiesel and bioethanol synthesis, practical technologies and systems, pretreatment of biomass waste sources including lignocellulosic materials, manures and sludges for biogas production, vibration-assisted pelleting, combined chemical-mechanical methods, valorization of starch-based wastes and techno-economic methodology. Each of the 12 chapters has been peer-reviewed and edited to improve both the quality of the text and the scope and coverage of the topics. Both volumes “Ultrasound” and “Microwave” are references designed for students, researchers, academicians and industrialists in the fields of chemistry and chemical engineering and include introductory chapters to highlight present concepts of the fundamental technologies and their application. Dr. Zhen Fang is Professor in Bioenergy, Leader and founder of biomass group, Chinese Academy of Sciences, Xishuangbanna Tropical Botanical Garden and is also adjunct Professor of Life Sciences, University of Science and Technology of China. Dr. Richard L Smith, Jr. is Professor of Chemical Engineering, Graduate School of Environmental Studies, Research Center of Supercritical Fluid Technology, Tohoku University, Japan. Dr. Xinhua Qi is Professor of Environmental Science, Nankai University, China.

Quality Breeding in Field Crops

Quality Breeding in Field Crops
Author: Asif M. Iqbal Qureshi,Zahoor Ahmad Dar,Shabir Hussain Wani
Publsiher: Springer
Total Pages: 275
Release: 2019-03-13
ISBN 10: 3030046095
ISBN 13: 9783030046095
Language: EN, FR, DE, ES & NL

Quality Breeding in Field Crops Book Review:

Development of superior crops that have consistent performance in quality and in quantity has not received the same emphasis in the field of genetics and breeding as merited. Specialty trait requires special focus to propagate. Yet basic germplasm and breeding methodologies optimized to improve crops are often applied in the development of improved specialty types. However, because of the standards required for specialty traits, methods of development and improvement are usually more complex than those for common commodity crops. The same standards of performance are desired, but the genetics of the specialty traits often impose breeding criteria distinct from those of non-specialty possessing crops. Specifically, quality improvement programs have unique characteristics that require careful handling and monitoring during their development for specific needs. Adding value either via alternative products from the large volumes of grain produced or development of specialty types is of interest to producers and processors. This work assimilates the most topical results about quality improvement with contemporary plant breeding approaches.The objective of this book is to provide a summary of the germplasm, methods of development, and specific problems involved for quality breeding. In total, fourteen chapters, written by leading scientists involved in crop improvement research, provide comprehensive coverage of the major factors impacting specialty crop improvement.

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
Author: Francisco J. Barba,Oleksii Parniakov,Artur Wiktor
Publsiher: Academic Press
Total Pages: 352
Release: 2020-04-17
ISBN 10: 0128172649
ISBN 13: 9780128172643
Language: EN, FR, DE, ES & NL

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow Book Review:

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry. Explores how pulsed electric field treatment affects nutrients and the retention of bioactive compounds Identifies PEF approaches and optimized, targeted processing conditions to improve food quality, bioavailability and bioaccessibility of nutrients and bioactive compounds Highlights the mechanisms influencing the reduction of toxins and contaminants during pulsed electric fields processing Explains how pulsed electric fields design can enhance sustainability throughout the food chain

Potato

Potato
Author: Mustafa Yildiz
Publsiher: BoD – Books on Demand
Total Pages: 148
Release: 2018-06-06
ISBN 10: 1789232546
ISBN 13: 9781789232547
Language: EN, FR, DE, ES & NL

Potato Book Review:

Potato is the world's fourth food crop after maize, wheat, and rice and is a staple crop in many diets throughout the world with a high source of proteins, carbohydrates, minerals, and vitamins. Biotic and abiotic stress factors give rise to decrease in yield. That is why improvement of new cultivars resistant to stress factors by conventional and biotechnological methods is extremely important. The most important factor in production increase is the use of healthy seed tubers along with using drought-, heat-, and salt-tolerant cultivars. On the other hand, protection and storage of surplus crops, which are the most important stage in its marketability, are the main problems in potato. In this book, all these issues are discussed, and it is hoped that the book Potato will help growers and researchers in solving problems in potato cultivation.

Nose Dive

Nose Dive
Author: Harold McGee
Publsiher: Appetite by Random House
Total Pages: 544
Release: 2020-10-20
ISBN 10: 0147529751
ISBN 13: 9780147529756
Language: EN, FR, DE, ES & NL

Nose Dive Book Review:

The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.

Advances in Carbohydrate Chemistry and Biochemistry

Advances in Carbohydrate Chemistry and Biochemistry
Author: Anonim
Publsiher: Academic Press
Total Pages: 466
Release: 1998-08-19
ISBN 10: 9780080563121
ISBN 13: 0080563120
Language: EN, FR, DE, ES & NL

Advances in Carbohydrate Chemistry and Biochemistry Book Review:

This volume is one of a series providing critical articles by research specialists in the industrial, analytical and technological aspects of biochemistry, organic chemistry and instrumentation methodology.

Reproductive Biology of Plants

Reproductive Biology of Plants
Author: Kishan Gopal Ramawat,Jean-Michel Merillon,K. R. Shivanna
Publsiher: CRC Press
Total Pages: 390
Release: 2016-04-19
ISBN 10: 148220133X
ISBN 13: 9781482201338
Language: EN, FR, DE, ES & NL

Reproductive Biology of Plants Book Review:

Reproductive biology is the basis of species improvement and a thorough understanding of this is needed for plant improvement, whether by conventional or biotechnological methods. This book presents an up to date and comprehensive description of reproduction in lower plants, gymnosperms and higher plants. It covers general plant biology, pollinatio

Advances in Carbohydrate Chemistry

Advances in Carbohydrate Chemistry
Author: Anonim
Publsiher: Academic Press
Total Pages: 464
Release: 1956-01-01
ISBN 10: 9780080562704
ISBN 13: 0080562701
Language: EN, FR, DE, ES & NL

Advances in Carbohydrate Chemistry Book Review:

Advances in Carbohydrate Chemistry

Methods in Carbohydrate Chemistry Reactions of carbohydrates

Methods in Carbohydrate Chemistry  Reactions of carbohydrates
Author: Melville Lawrence Wolfrom
Publsiher: Unknown
Total Pages: 329
Release: 1962
ISBN 10:
ISBN 13: UVA:X001981657
Language: EN, FR, DE, ES & NL

Methods in Carbohydrate Chemistry Reactions of carbohydrates Book Review:

Advances In Plant Physiology Vol 13

Advances In Plant Physiology Vol  13
Author: Hemantaranjan, A.
Publsiher: Scientific Publishers
Total Pages: 329
Release: 2012-10-04
ISBN 10: 9386347377
ISBN 13: 9789386347374
Language: EN, FR, DE, ES & NL

Advances In Plant Physiology Vol 13 Book Review:

The plant physiology and plant molecular biology research group has evidently endorsed the new directions taken by the treatise to attract the pre-eminent scientists in plant biology/plant sciences. Certainly, the preparation of Volume 13 of the International Treatise Series on Advances in Plant Physiology has been done entirely due to commendable contributions from Scientists of Eminence in unequivocal fields. Unquestionably, our objective is to publish innovative science of value across the broad disciplinary range of the treatise. I restate that this plan has been undertaken with a view to strengthen the indistinguishable efforts to recognize the outcome of meticulous research in some of the very sensible and stirring areas of Plant Physiology-Plant Molecular Physiology/ Biology-Plant Biochemistry for holistic development of the science of agriculture and crop production under changing climate. I am ardent to keep on the exceptionality and the prologue of excellent new ideas ensuring that the treatise calls to the best science done across the full extent of modern plant biology, in general, and plant physiology, in particular. In Volume 13, with inventive applied research, attempts have been made to bring together much needed eighteen review articles by forty-eight contributors especially from premier institutions of India for this volume. All the eighteen review articles have been grouped in five broad sections, which on the whole highlight the necessity to find out evidence from the fields of plant nutriophysiology (physiology of plant mineral nutrients) and abiotic stresses under changing climate along with their control.

Advances in Deep Fat Frying of Foods

Advances in Deep Fat Frying of Foods
Author: Servet Gulum Sumnu,Serpil Sahin
Publsiher: CRC Press
Total Pages: 321
Release: 2008-12-17
ISBN 10: 9781420055597
ISBN 13: 1420055593
Language: EN, FR, DE, ES & NL

Advances in Deep Fat Frying of Foods Book Review:

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.

Handbook of Cereals Pulses Roots and Tubers

Handbook of Cereals  Pulses  Roots  and Tubers
Author: Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Publsiher: CRC Press
Total Pages: 652
Release: 2021-10-11
ISBN 10: 1000429792
ISBN 13: 9781000429794
Language: EN, FR, DE, ES & NL

Handbook of Cereals Pulses Roots and Tubers Book Review:

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.

Insect Pests of Potato

Insect Pests of Potato
Author: Andrei Alyokhin,Charles Vincent,Philippe Giordanengo
Publsiher: Academic Press
Total Pages: 598
Release: 2012
ISBN 10: 0123868955
ISBN 13: 9780123868954
Language: EN, FR, DE, ES & NL

Insect Pests of Potato Book Review:

Insect Pests of Potato: Biology and Management provides a comprehensive source of up-to-date scientific information on the biology and management of insects attacking potato crops, with an international and expert cast of contributors providing its contents. This book presents a complete review of the scientific literature from the considerable research effort over the last 15 years, providing the necessary background information to the subject of studying the biology management of insect pests of potatoes, assessment of recent scientific advances, and a list of further readings. This comprehensive review will be of great benefit to a variety of scientists involved in potato research and production, as well as to those facing similar issues in other crop systems. Written by top experts in the field, this is the only publication covering the biology, ecology and management of all major potato pests Emphasizes ecological and evolutionary approaches to pest management Summarizes information from hard-to-get publications in China, India, and Russia

Advances in Chemistry Series

Advances in Chemistry Series
Author: Anonim
Publsiher: Unknown
Total Pages: 402
Release: 1982
ISBN 10:
ISBN 13: UCAL:B5164262
Language: EN, FR, DE, ES & NL

Advances in Chemistry Series Book Review: