Potato : nutrition and food security /

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Bibliographic Details
Imprint:	Singapore : Springer, [2020]
Description:	1 online resource (xxi, 287 pages) : illustrations (some color)
Language:	English
Subject:	Potatoes. Potatoes -- Breeding. Potatoes -- Nutrition. Food -- Biotechnology. Potatoes -- Nutrition. Potatoes -- Breeding. Potatoes. Food -- Biotechnology. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12608577

Hidden Bibliographic Details
Other authors / contributors:	Raigond, Pinky, editor. Singh, Brajesh, editor. Dutt, Som, editor. Chakrabarti, Swarup Kumar, editor.
ISBN:	9789811576621 9811576629 9811576610 9789811576614
Digital file characteristics:	text file PDF
Notes:	Includes bibliographical references. Description based on online resource; title from digital title page (viewed on December 09, 2020).
Summary:	This informative book focuses on the nutritional value of potatoes and ways to improve it. With the world reeling under the burden of an ever-growing population, there is a pressing need for affordable and nutritious staples to feed the billions. Potatoes are grown in a broad range of countries around the world and can substantially contribute to future food security. Given the increasing consumption of potatoes, there is a need for a book that compiles information on and raises awareness of their nutritional value, while also encouraging their consumption. The respective chapters of this book cover the chemical composition, structure and health benefits of potatoes, as well as genetic modifications used to alter the concentration of relevant chemical compounds in them. The book provides an overview of potatoes as a nutrient-dense crop, and discusses important aspects such as the role of potatoes in human diet, how they can improve the overall health of individuals, their role in addressing malnutrition etc. Its chapters deal with topics such as carbohydrates and glycemic index, dietary fibers, vitamins, proteins, phenols, carotenoids, anthocyanins, minerals, lipids, glycoalkaloids, new health-promoting compounds, the composition and utilization of potato peel, nutritional significance of potato products, and potato probiotics. Given its scope, the book will be of interest to undergraduate students, graduate students and researchers in plant physiology and biochemistry, plant genetic engineering, the food sciences and agriculture, as well as industry partners in related fields.
Other form:	Original 9811576610 9789811576614
Standard no.:	10.1007/978-981-15-7662-1.

Table of Contents:

Chapter 1. Potatoes for Food and Nutritional Security
Chapter 2. Potato Carbohydrates
Chapter 3. Dietary Fibres in Potato
Chapter 4. Potato Proteins
Chapter 5. Lipids in Potato
Chapter 6. Minerals in Potato
Chapter 7. Potato vitamins
Chapter 8. Phenolics
Chapter 9. Potato Carotenoids
Chapter 10. Anthocyanins: coloured bioactive compounds in potatoes
Chapter 11. Potato Glycoalkaloids
Chapter 12. New Health Promoting Compounds in Potatoes
Chapter 13. Potato peel composition and utilization
Chapter 14. Nutritional Significance of processed potato products
Chapter 15. Potato probiotics for human health. .

Potato : nutrition and food security /

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