Potato Science and Technology

Front Cover
Springer Science & Business Media, Jul 31, 1989 - Technology & Engineering - 391 pages
2 Reviews
This book is an excellent starting point for students and should be read by all concerned with the industry, researchers, growers, traders and processors - Journal of Agricultural Science.
 

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good book

Contents

Introduction
1
References
9
Potato Tubers as a Raw Material for Processing and Nutrition
11
22 Chemical Composition of Tubers
16
221 Dry matter and water content in potato tubers
17
222 Starch
20
223 Sugars
23
224 Nonstarch polysaccharides
24
413 Technology of potatochip processing
188
414 Nutritional value of potato chips
202
42 Potato French Fries
205
421 Quality and yield of potato French fries
206
422 Raw material for French fries manufacture
212
423 Technology of French frying
213
424 Nutritional value of French fries
227
Dehydrated Potato Products
233

225 Nitrogen compounds
26
226 Lipids
34
227 Organic acids
35
228 Phenolic compounds
36
229 Volatile compounds
38
2211 Mineral substances
41
23 Potato as a Food Product
43
231 Qualitative disorders and diseases of potato tubers
44
232 Organoleptic features of potato tubers
72
233 Blackening of raw potatoes and aftercooking darkening
75
234 Nutritional value of potatoes
76
24 The Effect of Different Factors on Potato Tuber Quality
89
242 Location climatic and soil conditions
90
243 Viral diseases
91
244 Controlled water supply in the soil
93
245 Preparation of seed potatoes for planting
94
246 Planting date
95
247 Time of harvest
96
249 Pest control
106
2410 Chemical control of potato diseases
107
2411 Weed control
108
References
113
Potato Storage
129
311 Variety
130
312 Agrotechnological treatments
133
313 Harvesting and shipping
134
32 Kinds of Losses Due To Storage and Reasons for their Occurrence
135
321 Natural losses of potato weight
136
322 Changes in qualitative characteristics during the storage period
141
33 POTATO STORAGE TECHNIQUES
153
332 Potato preparation for storage
154
333 Methods of storing potatoes
155
References
161
Manufacture of Potato Chips and French Fries
165
41 Potato Chips
166
412 The effects of various factors on the technological value of potatoes
171
51 Potato Granules
234
512 The effect of technological treatment on potato granulate quality
237
513 Technology of potato granule processing
242
52 Dehydrated Diced Potatoes
258
521 Raw material for potato dice manufacture
259
522 Effect of technologicaI procedures on the yield and quality of diced potatoes
262
523 Technology of diced potato manufacture
267
53 Nutritive Value Of Dehydrated Potato Products
275
References
279
Potato Starch Processing
281
612 Chemical properties of starch
285
613 Structure of starch granules and their physical properties
287
614 Depolymerization of starch
299
62 The Effect of Various Factors Affecting Potato Growth on Starch Properties
303
621 Variety
304
623 Cultural treatments and storage
305
624 Fertilization
307
625 Chemical control
308
63 Starch Production Technology
310
631 Raw material quality
311
632 Technology of potato processing
313
References
339
Dried Potatoes for Livestock Feed
347
71 Manufacture Of Dehydrated Potato Flakes
349
72 Potato Strip Manufacture
351
73 Chemical Composition And Nutritional Value Of Dehydrated Potatoes
354
References
358
Potato Silage
359
81 Techniques Used in Potato Silage
360
82 Losses of Nutritive Components During Potato Silage
362
83 The Quality Of Potato Silage and its Nutritive Value
365
References
367
Author Index
369
Subject Index
385
Copyright

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