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00000cam a2200000 i 4500 |
| 001 |
on1203299510 |
| 003 |
OCoLC |
| 005 |
20241006213017.0 |
| 006 |
m o d |
| 007 |
cr cnu---unuuu |
| 008 |
201005s2020 si a ob 000 0 eng d |
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|a EQF
|b eng
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|2 bnb
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|a 9789811576621
|q (electronic bk.)
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|q (electronic bk.)
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|z 9811576610
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|z 9789811576614
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| 024 |
7 |
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|a 10.1007/978-981-15-7662-1.
|2 doi
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| 035 |
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|a (OCoLC)1203299510
|z (OCoLC)1199128677
|z (OCoLC)1202464229
|z (OCoLC)1224370618
|z (OCoLC)1225354257
|z (OCoLC)1238198852
|z (OCoLC)1238204688
|z (OCoLC)1432049428
|z (OCoLC)1441732245
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| 037 |
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|a com.springer.onix.9789811576621
|b Springer Nature
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| 050 |
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4 |
|a SB211.P8
|b P68 2020
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| 072 |
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7 |
|a PSTL.
|2 bicssc
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| 072 |
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|a SCI011000.
|2 bisacsh
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| 072 |
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|a PST.
|2 thema
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| 072 |
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|a TCB.
|2 thema
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| 049 |
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|a HCDD
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| 245 |
0 |
0 |
|a Potato :
|b nutrition and food security /
|c Pinky Raigond, Brajesh Singh, Som Dutt, Swarup Kumar Chakrabarti, editors.
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| 264 |
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1 |
|a Singapore :
|b Springer,
|c [2020]
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| 300 |
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|a 1 online resource (xxi, 287 pages) :
|b illustrations (some color)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 347 |
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|a text file
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| 347 |
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|b PDF
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| 504 |
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|a Includes bibliographical references.
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| 505 |
0 |
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|a 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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| 520 |
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|a 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.
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| 588 |
0 |
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|a Online resource; title from digital title page (viewed on December 09, 2020).
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| 650 |
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0 |
|a Potatoes.
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| 650 |
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|a Potatoes
|x Breeding.
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| 650 |
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0 |
|a Potatoes
|x Nutrition.
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| 650 |
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0 |
|a Food
|x Biotechnology.
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| 650 |
|
7 |
|a Botany & plant sciences.
|2 bicssc
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| 650 |
|
7 |
|a Biomedical engineering.
|2 bicssc
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| 650 |
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7 |
|a Food & beverage technology.
|2 bicssc
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| 650 |
|
7 |
|a Carbohydrates.
|2 bicssc
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| 650 |
|
7 |
|a Plant reproduction & propagation.
|2 bicssc
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| 650 |
|
7 |
|a Science
|x Life Sciences
|x Biochemistry.
|2 bisacsh
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| 650 |
|
7 |
|a Medical
|x Allied Health Services
|x Medical Technology.
|2 bisacsh
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| 650 |
|
7 |
|a Technology & Engineering
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Science
|x Chemistry
|x Organic.
|2 bisacsh
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| 650 |
|
7 |
|a Science
|x Life Sciences
|x Botany.
|2 bisacsh
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| 650 |
|
7 |
|a Potatoes
|x Nutrition
|2 fast
|
| 650 |
|
7 |
|a Potatoes
|x Breeding
|2 fast
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| 650 |
|
7 |
|a Potatoes
|2 fast
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| 650 |
|
7 |
|a Food
|x Biotechnology
|2 fast
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| 700 |
1 |
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|a Raigond, Pinky,
|e editor.
|
| 700 |
1 |
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|a Singh, Brajesh,
|e editor.
|
| 700 |
1 |
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|a Dutt, Som,
|e editor
|4 edt
|4 http://id.loc.gov/vocabulary/relators/edt
|
| 700 |
1 |
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|a Chakrabarti, Swarup Kumar,
|e editor.
|
| 758 |
|
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|i has work:
|a Potato (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFxTV3bFHJd3Q86bXbkr9C
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|z 9811576610
|z 9789811576614
|w (OCoLC)1164503842
|
| 856 |
4 |
0 |
|u https://holycross.idm.oclc.org/login?auth=cas&url=https://link.springer.com/10.1007/978-981-15-7662-1
|y Click for online access
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| 903 |
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|a SPRING-BIOMED2020
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| 994 |
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|a 92
|b HCD
|