Potato : Nutrition and Food Security / edited by Pinky Raigond, Brajesh Singh, Som Dutt, Swarup Kumar Chakrabarti.
Raigond, Pinky., editor.; Singh, Brajesh., editor.; Dutt, Som, editor.; Chakrabarti, Swarup Kumar., editor.
2020
SB123-123.5
Available Online

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Title Potato : Nutrition and Food Security / edited by Pinky Raigond, Brajesh Singh, Som Dutt, Swarup Kumar Chakrabarti.
Edition 1st ed. 2020.
ISBN 9789811576621
9811576629
9789811576621
9811576610
9789811576614
DOI https://doi.org/10.1007/978-981-15-7662-1.
Published Singapore : Springer Singapore : Imprint: Springer, 2020.
Language English
Description 1 online resource (XXI, 287 pages) : illustrations.
Item Number 10.1007/978-981-15-7662-1. doi
Call Number SB123-123.5
Dewey Decimal Classification 631.52
660.6
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.
Access Note Access limited to authorized users.
Added Author Raigond, Pinky., editor.
Singh, Brajesh., editor.
Dutt, Som, editor.
Chakrabarti, Swarup Kumar., editor.
Available in Other Form Print version: 9789811576614
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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.

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