2. Potato: Production, Composition and Starch Processing

  1. Visakh P. M,
  2. Laura B. Iturriaga and
  3. Pablo Daniel Ribotta
  1. Narpinder Singh1,
  2. Amritpal Kaur1,
  3. Khetan Shevkani1 and
  4. Rajarathnam Ezekiel2

Published Online: 30 NOV 2013

DOI: 10.1002/9781118865606.ch2

Advances in Food Science and Nutrition, Volume 2

Advances in Food Science and Nutrition, Volume 2

How to Cite

Singh, N., Kaur, A., Shevkani, K. and Ezekiel, R. (2013) Potato: Production, Composition and Starch Processing, in Advances in Food Science and Nutrition, Volume 2 (eds V. P. M, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118865606.ch2

Author Information

  1. 1

    Department of Food Science and Technology, Guru Nanak Dev University, Punjab, India

  2. 2

    Central Potato Research Institute, Shimla, India

Publication History

  1. Published Online: 30 NOV 2013
  2. Published Print: 27 NOV 2013

ISBN Information

Print ISBN: 9781118137093

Online ISBN: 9781118865606

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Keywords:

  • potato;
  • composition;
  • minerals;
  • vitamins;
  • acrylamide;
  • starch

Summary

This chapter contains sections titled:

  • Introduction

  • Composition

  • Starch Production

  • Starch Properties