Hugendubel.info - Die B2B Online-Buchhandlung 

Merkliste
Die Merkliste ist leer.
Bitte warten - die Druckansicht der Seite wird vorbereitet.
Der Druckdialog öffnet sich, sobald die Seite vollständig geladen wurde.
Sollte die Druckvorschau unvollständig sein, bitte schliessen und "Erneut drucken" wählen.
BuchKartoniert, Paperback
287 Seiten
Englisch
Springererschienen am07.10.20211st ed. 2020
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.mehr
Verfügbare Formate
BuchGebunden
EUR181,89
BuchKartoniert, Paperback
EUR181,89

Produkt

KlappentextIts 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.
Details
ISBN/GTIN978-981-15-7664-5
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
Erscheinungsjahr2021
Erscheinungsdatum07.10.2021
Auflage1st ed. 2020
Seiten287 Seiten
SpracheEnglisch
IllustrationenXXI, 287 p. 40 illus., 16 illus. in color.
Artikel-Nr.50107480

Inhalt/Kritik

Inhaltsverzeichnis
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.mehr

Autor

Dr. Pinky Raigond, Scientist, Division of CPB & PHT, ICAR-Central Potato Research Institute has specialized in the area of Plant Physiology. She has significantly contributed in the area of nutritional quality of potatoes, identification/quantification of health promoting compounds in potatoes, development of antioxidant rich, low glycaemic and flavoured potatoes for speciality sector, processing industry waste utilization for development of eco-friendly nanoparticles, disposable biodegradable tableware and biodegradable active packaging films, processing technologies for the entrepreneurs and potato post harvest management. Her research work is published in high impact journals. She is recipient of 'Young Achievers' Award' and Young Woman Scientist Award.
Weitere Artikel von
Herausgegeben:Raigond, Pinky