Potato staple food processing technology
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 chan...
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| Další autoři: | |
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| Médium: | E-kniha |
| Jazyk: | angličtina |
| Vydáno: |
Singapore :
Springer Singapore,
2017
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| Edice: | SpringerBriefs in food, health, and nutrition
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| Žánr/forma: | kolektivní monografie elektronické knihy |
| ISBN: | 978-981-10-2833-5 978-981-10-2832-8 |
| Témata: | |
| On-line přístup: | Plný text |
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| 020 | |a 978-981-10-2833-5 |q (elektronická kniha) | ||
| 020 | |z 978-981-10-2832-8 |q (brožováno) | ||
| 024 | 7 | |a 10.1007/978-981-10-2833-5 |2 doi | |
| 040 | |a DE-He213 |b cze |d ABA013 |e rda | ||
| 072 | 7 | |a 664 |x Potravinářský průmysl |2 Konspekt |9 19 | |
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| 100 | 1 | |a Mu, Taihua |4 aut | |
| 245 | 1 | 0 | |a Potato staple food processing technology / |c Taihua Mu, Hongnan Sun, Xingli Liu |
| 264 | 1 | |a Singapore : |b Springer Singapore, |c [2017] | |
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online zdroj (VIII, 92 stran) : |b 34 ilustrací, 26 barevných ilustrací | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a počítač |b c |2 rdamedia | ||
| 338 | |a online zdroj |b cr |2 rdacarrier | ||
| 490 | 1 | |a SpringerBriefs in food, health, and nutrition, |x 2197-5728 | |
| 504 | |a Obsahuje bibliografii | ||
| 505 | 0 | |a 1. Background and Introduction -- 2. Types of potato staple food: A brief description -- 3. Tailored flour for potato staple foods -- 4. Processing technology of potato staple foods -- 5. Factors affecting the quality of potato staple foods -- 6. Improving the nutritional value of potato staple foods -- 7. 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 | 7 | |a brambory |x ze |7 psh13337 |2 psh |
| 650 | 0 | 7 | |a výživa lidí |x pp |7 psh8709 |2 psh |
| 650 | 0 | 7 | |a potravinářské technologie |x pp |7 psh8767 |2 psh |
| 655 | 7 | |a kolektivní monografie |7 fd501537 |2 czenas | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 700 | 1 | |a Sun, Hongnan |4 aut | |
| 700 | 1 | |a Liu, Xingli |4 aut | |
| 710 | 2 | |a SpringerLink (online služba) |7 ntk2018999494 |4 dst | |
| 776 | 0 | 8 | |i Tištěné vydání: |t Potato staple food processing technology |z 978-981-10-2832-8 |
| 830 | 0 | |a SpringerBriefs in food, health, and nutrition | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-981-10-2833-5 |y Plný text |
| 910 | |a ABA013 | ||
| 950 | |a Springer |b Chemistry and Materials Science 2017 | ||