Advances in Potato Chemistry and Technology

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. Dr. Lovedeep Kauer is a Research Scientist at the Riddett Institute, Massey University, New Zealand. Her research work includes•In vitro digestion of different food proteins and starches.•Physico-chemical, functional and nutritional characterization of starches from different sources; potato tubers and their flours.•Physico-chemical and functional characterization of different polysaccharide gums.•Development of novel food structures and exploring ways to alter the existing meat protein structures to change their digestibility profiles.•Screening of various plant sources for their antidiabetic potential in vitro.•Effect of kiwifruit proteases on the digestion of different food proteins.

1. Potato origin and production 2. Cell wall polysaccharides of potato 3. Structure of potato starch 4. Potato proteins 5. Potato lipids 6. Vitamins, phytonutrients, and minerals in potato 7. Glycoalkaloids and calystegine alkaloids in potatoes 8. Potato starch and its modification 9. Colored potatoes 10. Postharvest storage of potatoes 11. Organic potatoes 12. Potato flavour 13. Microstructure, starch digestion and glycaemic index of potatoes 14. Thermal processing of potatoes 15. Fried and dehydrated potato products 16. Textural characteristics of raw and cooked potatoes 17. Mechanisms of oil uptake in French fries 18. Acrylamide in potato products 19. Advanced analytical techniques for quality evaluation of potato and its products 20. The role of potatoes in biomedical/pharmaceutical and fermentation applications 21. Novel applications of potatoes 22. Potato proteomics: a new approach for potato processing industry 23. Potatoes and human health