Potato Staple Food Processing Technology (SpringerBriefs in Food, Health, and Nutrition) - Softcover

Book 37 of 43: SpringerBriefs in Food, Health, and Nutrition

Mu, Taihua; Sun, Hongnan; Liu, Xingli

 
9789811028328: Potato Staple Food Processing Technology (SpringerBriefs in Food, Health, and Nutrition)
Softcover
ISBN 10: 981102832X ISBN 13: 9789811028328
Publisher: Springer, 2016

Synopsis

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. 


"synopsis" may belong to another edition of this title.

About the Author

Dr. Taihua Mu is Professor at the Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Dr. Hongnan Sun and Dr. Xingli Liu work at the Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

From the Back Cover

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 the potato processing industry. 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.

"

"About this title" may belong to another edition of this title.

Publisher
Springer
Publication date
2016
Language
English
ISBN 10 
981102832X
ISBN 13 
9789811028328
Binding
Paperback
Edition number
1
Number of pages
100