Potato Staple Food Processing Technology

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 chan...

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Bibliographic Details
Main Authors Mu, Taihua (Author), Sun, Hongnan (Author), Liu, Xingli (Author)
Corporate Author SpringerLink (Online service)
Format Electronic eBook
LanguageEnglish
Published Singapore : Springer Singapore : Imprint: Springer, 2017.
SeriesSpringerBriefs in Food, Health, and Nutrition,
Subjects
Life sciences.
Biomedical engineering.
Food > Biotechnology.
Biochemistry.
elektronické knihy
electronic books
Online AccessFull text
ISBN9789811028335
ISSN2197-571X
DOI10.1007/978-981-10-2833-5
Physical Description1 online resource (VIII, 92 p. 34 illus., 26 illus. in color.)

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Summary: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
ISSN:2197-571X
Access:Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
DOI:10.1007/978-981-10-2833-5
Physical Description:1 online resource (VIII, 92 p. 34 illus., 26 illus. in color.)

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