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Potato food processing technology / Taihua Mu, Hongnan Sun, Xingli Liu

By:

Mu, Taihua [author]

Contributor(s):

Material type: Text

TextSeries: SpringerBriefs in food, health, and nutritionPublisher: Singapore : Springer, 2017Publisher: ©2017Description: 1 online resource (VIII, 92 pages 34 illustrations, 26 illustrations in color.)Content type:

text

Media type:

computer

Carrier type:

online resource

Subject(s):

Potato products

Genre/Form:

Electronic books

Additional physical formats: Print version:: No titleLOC classification:

TP444.P6 2017

Contents:

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

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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP444.P6 2017 (Browse shelf(Opens below))	Available		0000000901
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP444.P6 2017 (Browse shelf(Opens below))	Available		0000000902

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Previous			No cover image available	No cover image available				Next
Previous	TP444.P6 .A38 2009 Advances in potato chemistry and technology /	TP444.P6 .G68 1999 Potato production, processing & technology /	TP444.P6 2017 Potato food processing technology /	TP444.P6 2017 Potato food processing technology /	TP450 .L56 1999 New ingredients in food processing : biochemistry and agriculture /	TP451 .D53 G58 2009 Gluten-free food science and technology / edited by Eimear Gallagher	TP451.E3 .E32 2017 Edible films and coatings : fundamentals and applications /	Next

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

Includes bibliographical references

Available to OhioLINK libraries

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