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Potato food processing technology

Liu, Xingli.

Potato food processing technology

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Potato food processing technologyby Taihua Mu, Hongnan Sun, Xingli Liu.
作者:	Mu, Taihua.
其他作者:	Sun, Hongnan.
出版者:	Singapore :Springer Singapore :2017.
面頁冊數:	viii, 92 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Potato products.
電子資源:	http://dx.doi.org/10.1007/978-981-10-2833-5
ISBN:	9789811028335$q(electronic bk.)

Potato food processing technology
Mu, Taihua.

Potato food processing technology[electronic resource] /by Taihua Mu, Hongnan Sun, Xingli Liu. - Singapore :Springer Singapore :2017. - viii, 92 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

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.

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.

ISBN: 9789811028335$q(electronic bk.)

Standard No.: 10.1007/978-981-10-2833-5doiSubjects--Topical Terms:

586653
Potato products.

LC Class. No.: TP444.P6

Dewey Class. No.: 664.80521

Potato food processing technology
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520 $a 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.
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