Overview

Sweet Potato: Chemistry, Processing, and Nutrition presents foundational information, including identification, analysis, and use of chemical components from sweet potato in a variety of food and nonfood uses. Sweet potatoes can be easily propagated, are rich source of carbohydrates and functional components, and are highly productive, which makes them most suitable for production of staple and functional foods. With the increasing population and the challenges of providing healthy food to the world, there is an increasing consumer demand for new and better sweet potato products, particularly for those in developing countries. Providing a brief description of the specific sweet potato components, their role during processing and strategies for quality optimization, this book also explores novel methods of sweet potato starch, protein, and pectin modification providing students, researchers, and technologists working in the area of food science and others with the most recent information and state-of-the-art technology for developing new and beneficial uses of sweet potato.

Full Product Details

Author:   Taihua Mu (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian, Beijing, China) ,  Jaspreet Singh (Professor, School of Food and Advanced Technology, Massey University, New Zealand) ,  Jaspreet Singh (Riddet Institute, Massey University, Auckland, New Zealand) ,  Jaspreet Singh (Riddet Institute, Massey University, Auckland, New Zealand)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.680kg
ISBN:  

9780128136379

ISBN 10:   0128136375
Pages:   414
Publication Date:   21 May 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Sweet potato: chemistry, processing, and nutrition—an introduction 2. Sweet potato: origin and production 3. Sweet potato starch 4. Sweet potato protein and its hydrolysates 5. Sweet potato dietary fiber 6. Sweet potato lipids 7. Sweet potato polyphenols 8. Sweet potato carotenoids 9. Sweet potato microstructure, starch digestion, and glycemic index 10. Sweet potato staple foods 11. Sweet potato snack foods 12. Sweet potato fermentation food (sweet potato shochu) 13. Quality evaluation of sweet potato products 14. Global market trends, challenges, and the future of the sweet potato processing industry

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Author Information

Prof. Mu’s research expertise includes physicochemical, functional and nutritional properties of potato and sweet potato components; comprehensive utilization of potato and sweet potato byproducts; application and industrialization of ultra-high pressure food processing technology for food protein; application of bioactive peptides produced from potato and sweet potato. Prof. Mu has presided over and participated in more than 50 projects in National High-tech Research and Development Program (863 Program), National Scientific and Technological Support Project, scientific and technological achievements transformation for Ministry of Science and Technology, and corporate cross-cutting project, etc. He has obtained 10 CN patents, and published 86 peer-reviewed journal articles and 12 books. His projects ‘Study on recovery technology and functional properties of sweet potato protein from starch processing wastewater’ and ‘Study and demonstration of recycling technology of sweet potato starch processing residues ’ won the prize of achievement from Chinese Academy of Agricultural Science and Technology in 2010 and 2013, respectively. 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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