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Table of contents (7 chapters)
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Front Matter
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Back Matter
About this book
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.
Authors and Affiliations
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Science and Technology, CAAS, Institute of Agro-Products Processing, Beijing, China
Taihua Mu
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Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Hongnan Sun, Xingli Liu
About the authors
Bibliographic Information
Book Title: Potato Staple Food Processing Technology
Authors: Taihua Mu, Hongnan Sun, Xingli Liu
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-981-10-2833-5
Publisher: Springer Singapore
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2017
Softcover ISBN: 978-981-10-2832-8Published: 05 December 2016
eBook ISBN: 978-981-10-2833-5Published: 23 November 2016
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: VIII, 92
Number of Illustrations: 8 b/w illustrations, 26 illustrations in colour
Topics: Biochemistry, general, Food Science, Biomedical Engineering/Biotechnology