Sweet Potato Processing Technology
Published on 17. April 2017
Book
Paperback/Softback
446 pages
978-0-12-812871-8 (ISBN)
Description
Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields.
This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology.
This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology.
More details
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
770 gr
ISBN-13
978-0-12-812871-8 (9780128128718)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Taihua Mu | Hongnan Sun | Miao Zhang
Sweet Potato Processing Technology
E-Book
04/2017
Academic Press
€108.00
Available for download
Persons
Prof. Mu's research expertise includes physicochemical, functional and nutritional properties of potato and sweet potato components; comprehensive utilization of potato and sweet potato byproducts; application and industrialization of ultra-high pressure food processing technology for food protein; application of bioactive peptides produced from potato and sweet potato. Prof. Mu has presided over and participated in more than 50 projects in National High-tech Research and Development Program (863 Program), National Scientific and Technological Support Project, scientific and technological achievements transformation for Ministry of Science and Technology, and corporate cross-cutting project, etc. He has obtained 10 CN patents, and published 86 peer-reviewed journal articles and 12 books. His projects 'Study on recovery technology and functional properties of sweet potato protein from starch processing wastewater' and 'Study and demonstration of recycling technology of sweet potato starch processing residues ' won the prize of achievement from Chinese Academy of Agricultural Science and Technology in 2010 and 2013, respectively.
Author
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian, Beijing, China
Researcher in comprehensive utilization of food processing by-products
Researcher on food comprehensive utilization
Head of Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, China
Content
1. Sweet Potato Starch and its Series Products2. Sweet Potato Proteins3. Sweet Potato Dietary Fiber4. Sweet Potato Pectin5. Sweet Potato Granules6. Sweet Potato Anthocyanins7. Chlorogenic Acids From Sweet Potato