國立虎尾科技大學 |

Potato food processing technology

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Potato food processing technology/ by Taihua Mu, Hongnan Sun, Xingli Liu.
作者:	Mu, Taihua.
其他作者:	Sun, Hongnan.
出版者:	Singapore :Springer Singapore : : 2017.,
面頁冊數:	viii, 92 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Potato products. -
電子資源:	http://dx.doi.org/10.1007/978-981-10-2833-5
ISBN:	9789811028335

Potato food processing technology
Mu, Taihua.

Potato food processing technology[electronic resource] /by Taihua Mu, Hongnan Sun, Xingli Liu. - Singapore :Springer Singapore :2017. - viii, 92 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

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.

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.

ISBN: 9789811028335

Standard No.: 10.1007/978-981-10-2833-5doiSubjects--Topical Terms:

874329
Potato products.

LC Class. No.: TP444.P6

Dewey Class. No.: 664.80521

Potato food processing technology
LDR:02081nam a2200325 a 4500 001 957092
003 DE-He213
005 20161123115133.0
006 m d
007 cr nn 008maaau
008 201118s2017 si s 0 eng d
020 $a 9789811028335 $q (electronic bk.)
020 $a 9789811028328 $q (paper)
024 7 $a 10.1007/978-981-10-2833-5 $2 doi
035 $a 978-981-10-2833-5
040 $a GP $c GP
041 0 $a eng
050 4 $a TP444.P6
072 7 $a PSB $2 bicssc
072 7 $a SCI007000 $2 bisacsh
082 0 4 $a 664.80521 $2 23
090 $a TP444.P6 $b M941 2017
100 1 $a Mu, Taihua. $3 1248529
245 1 0 $a Potato food processing technology $h [electronic resource] / $c by Taihua Mu, Hongnan Sun, Xingli Liu.
260 $a Singapore : $c 2017. $b Springer Singapore : $b Imprint: Springer,
300 $a viii, 92 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in food, health, and nutrition, $x 2197-571X
505 0 $a 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.
520 $a 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.
650 0 $a Potato products. $3 874329
650 1 4 $a Life Sciences. $3 593888
650 2 4 $a Biochemistry, general. $3 593881
650 2 4 $a Food Science. $3 673136
650 2 4 $a Biomedical Engineering/Biotechnology. $3 1068811
700 1 $a Sun, Hongnan. $3 1248530
700 1 $a Liu, Xingli. $3 1248531
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in food, health, and nutrition. $3 884541
856 4 0 $u http://dx.doi.org/10.1007/978-981-10-2833-5
950 $a Chemistry and Materials Science (Springer-11644)