Potato Proteins
Potato: Nutrition and Food Security, Page: 51-71
2020
- 6Citations
- 57Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Book Chapter Description
Proteins play various functional as well as structural roles in all living cells and are one of the main components of human nutrition. Of the various sources of proteins, potato alone contributes about 3% of the recommended dietary allowance of protein globally. With the protein content ranging from 1 to 3% of tuber fresh weight potato proteins have excellent biological value of 90–100. Potato proteins are mainly classified into three groups: patatins, protease inhibitors and other proteins. Attempts have been made to improve the protein in potato in terms of quantity and quality. Potato protein, products and hydrolysates are considered the “Generally Recognized as Safe” and non-allergenic and are being incorporated in various vegetarian/vegan products. Potato proteins have also been found to be industrially useful due to their emulsifying, foaming and gelling properties. Processes for extraction of proteins from potato/potato juices at large industrial scale have been developed keeping in view the ample scope and potential global market available for potato proteins.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85101026022&origin=inward; http://dx.doi.org/10.1007/978-981-15-7662-1_4; https://link.springer.com/10.1007/978-981-15-7662-1_4; https://link.springer.com/content/pdf/10.1007/978-981-15-7662-1_4; https://dx.doi.org/10.1007/978-981-15-7662-1_4; https://link.springer.com/chapter/10.1007/978-981-15-7662-1_4
Springer Science and Business Media LLC
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know