Potato Food Processing Technology
Language: English
Published by Springer Singapore, 2016
Series: Book 37 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
- New
Condition: New
£ 42.85
Quantity: Over 20 available
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Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 .
Seller Inventory # 129626177
- Title
- Potato Food Processing Technology
- Author
- Taihua Mu|Hongnan Sun|Xingli Liu
- Publisher
- Springer Singapore
- Publication year
- 2016
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 981102832X
- ISBN 13
- 9789811028328
- Series
- Book 37 of 43: SpringerBriefs in Food, Health, and Nutrition
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
"About the title" may belong to another edition of this title.
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