Sweet Potato: Chemistry, Processing and Nutrition

ISBN-13: 9780128136379 / Angielski / Miękka / 2019 / 414 str.

Taihua Mu; Jaspreet Singh

Spis treści

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

O autorze

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.