01089nam a2200301 i 450099100172244970753620020507150956.0001124s1980 it ||| | ita b11554599-39ule_instLE02723829ExLDip.to Studi Giuridiciita346.15PR-IV/CBelvedere, Andrea211943L'autonomia dei minori tra famiglia e societa /a cura di Marcello De Cristofaro, Andrea BelvedereMilano :A. Giuffrè,1980xx, 687 p. ;24 cm.Diritto e problemi contemporaneiScritti di variMinoriDirittoSaggiMinoriTutelaSaggiDe Cristofaro, Marcello.b1155459901-03-1702-07-02991001722449707536LE027 PR-IV/C 1412027000208319le027-E0.00-l- 01210.i1175546502-07-02Autonomia dei minori tra famiglia e societa894994UNISALENTOle02701-01-00ma -itait 2103308nam 22006015 450 991015554580332120200705181333.010.1007/978-981-10-2833-5(CKB)3710000000966224(DE-He213)978-981-10-2833-5(MiAaPQ)EBC4747262(PPN)197134963(EXLCZ)99371000000096622420161123d2017 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierPotato Staple Food Processing Technology /by Taihua Mu, Hongnan Sun, Xingli Liu1st ed. 2017.Singapore :Springer Singapore :Imprint: Springer,2017.1 online resource (VIII, 92 p. 34 illus., 26 illus. in color.) SpringerBriefs in Food, Health, and Nutrition,2197-571X981-10-2832-X 981-10-2833-8 Includes bibliographical references.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. .SpringerBriefs in Food, Health, and Nutrition,2197-571XBiochemistryFood—BiotechnologyBiomedical engineeringBiochemistry, generalhttps://scigraph.springernature.com/ontologies/product-market-codes/L14005Food Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Biomedical Engineering/Biotechnologyhttps://scigraph.springernature.com/ontologies/product-market-codes/B24000Biochemistry.Food—Biotechnology.Biomedical engineering.Biochemistry, general.Food Science.Biomedical Engineering/Biotechnology.664.80521Mu Taihuaauthttp://id.loc.gov/vocabulary/relators/aut767143Sun Hongnanauthttp://id.loc.gov/vocabulary/relators/autLiu Xingliauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910155545803321Potato Staple Food Processing Technology2240044UNINA