Potato Staple Food Processing Technology

✍ Scribed by Taihua Mu, Hongnan Sun, Xingli Liu (auth.)

• Publisher: Springer Singapore
• Year: 2017
• Tongue: English
• Leaves: 98
• Series: SpringerBriefs in Food, Health, and Nutrition
• Edition: 1
• Category: Library

✦ 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.

✦ Table of Contents

Front Matter....Pages i-viii
Background and Introduction....Pages 1-6
Types of Potato Staple Food: A Brief Description....Pages 7-17
Tailored Flour for Potato Staple Foods....Pages 19-28
Processing Technology of Potato Staple Foods....Pages 29-38
Factors Affecting the Quality of Potato Staple Foods....Pages 39-54
Improving the Nutritional Value of Potato Staple Foods....Pages 55-68
Modern Trends and Innovation....Pages 69-77
Back Matter....Pages 79-92

✦ Subjects

Biochemistry, general;Food Science;Biomedical Engineering/Biotechnology