Details

Potato Staple Food Processing Technology


Potato Staple Food Processing Technology


SpringerBriefs in Food, Health, and Nutrition

von: Taihua Mu, Hongnan Sun, Xingli Liu

53,49 €

Verlag: Springer
Format: PDF
Veröffentl.: 23.11.2016
ISBN/EAN: 9789811028335
Sprache: englisch

Dieses eBook enthält ein Wasserzeichen.

Beschreibungen

<p>This book introduces readers to volatile compounds of staple foods, while also systematically&nbsp;highlighting the processing technologies of potato staple foods, which will be of great importance in&nbsp;promoting the virtuous circle and structural upgrading of Potato&nbsp;consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes,&nbsp;potato chips, etc.) as a result of fast food habits adopted from developed countries. If the potato can be used to make&nbsp;staple foods, it will not only provide energy, but also nutrition.&nbsp;</p> <p>&nbsp;</p> <p>Though the book is primarily intended&nbsp;for researchers and students in the field of food technology, it will also be of interest to commercial research staff in&nbsp;food technology.&nbsp;</p> <div><br></div>
<div>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.<br></div>
<div>Dr. Taihua Mu is Professor at the Institute of Agro‐Products Processing Science and&nbsp;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&nbsp;Technology, Chinese Academy of Agricultural Sciences, Beijing, China.</div>

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