Potato Staple Food Processing Technology
1st Edition
Published on 23. November 2016
VIII, 92 pages
978-981-10-2833-5 (ISBN)
Description
This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes, potato chips, etc.) as a result of fast food habits adopted from developed countries. If the potato can be used to make staple foods, it will not only provide energy, but also nutrition.
Though the book is primarily intended for researchers and students in the field of food technology, it will also be of interest to commercial research staff in food technology.
More details
Series
Language
English
Place of publication
Singapore
Singapore
Publishing group
Springer Singapore
Target group
Professional and scholarly
Product notice
Reflowable
Illustrations
VIII, 92 p. 34 illus., 26 illus. in color.
File size
3,72 MB
ISBN-13
978-981-10-2833-5 (9789811028335)
DOI
10.1007/978-981-10-2833-5
Schweitzer Classification
Other editions
Additional editions
Taihua Mu | Hongnan Sun | Xingli Liu
Potato Staple Food Processing Technology
Book
12/2016
Springer
€53.49
Shipment within 15-20 days
Persons
Dr. Taihua Mu is Professor at the Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Dr. Hongnan Sun and Dr. Xingli Liu work at the Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
Content
Background and Introduction.- Types of potato staple food: A brief description.- Tailored flour for potato staple foods.- Processing technology of potato staple foods.- Factors affecting the quality of potato staple foods.- Improving the nutritional value of potato staple foods.- Modern trends and innovation.- Conclusion.
