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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| Main Authors | , , |
|---|---|
| Corporate Author | |
| Format | Electronic eBook |
| Language | English |
| Published |
Singapore :
Springer Singapore : Imprint: Springer,
2017.
|
| Series | SpringerBriefs in Food, Health, and Nutrition,
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9789811028335 |
| ISSN | 2197-571X |
| DOI | 10.1007/978-981-10-2833-5 |
| Physical Description | 1 online resource (VIII, 92 p. 34 illus., 26 illus. in color.) |
Cover
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| 100 | 1 | |a Mu, Taihua. |e author. | |
| 245 | 1 | 0 | |a Potato Staple Food Processing Technology / |c by Taihua Mu, Hongnan Sun, Xingli Liu. |
| 264 | 1 | |a Singapore : |b Springer Singapore : |b Imprint: Springer, |c 2017. | |
| 300 | |a 1 online resource (VIII, 92 p. 34 illus., 26 illus. in color.) | ||
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| 505 | 0 | |a 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. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 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. . | ||
| 650 | 0 | |a Life sciences. | |
| 650 | 0 | |a Biomedical engineering. | |
| 650 | 0 | |a Food |x Biotechnology. | |
| 650 | 0 | |a Biochemistry. | |
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| 700 | 1 | |a Sun, Hongnan. |e author. | |
| 700 | 1 | |a Liu, Xingli. |e author. | |
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| 776 | 0 | 8 | |i Printed edition: |z 9789811028328 |
| 830 | 0 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-571X | |
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