ENGLISH

Potato Staple Food Processing Technology

By Taihua Mu , Hongnan Sun , Xingli Liu (auth.)

Book information

Publisher
Springer Singapore
Year
2017
ISBN
978-981-10-2832-8, 978-981-10-2833-5
DOI
10.1007/978-981-10-2833-5
Language
english
Format
PDF
Filesize
4 MB (3694607 bytes)
Series
SpringerBriefs in Food, Health, and Nutrition
Edition
1
Pages
VIII, 92\98
Time added
2017-02-20 14:58:51
Biochemistrygeneral;Food Science;Biomedical Engineering/Biotec

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.

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