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024 7 $a10.1007/978-981-10-2833-5
035   $a(CKB)3710000000966224
035   $a(DE-He213)978-981-10-2833-5
035   $a(MiAaPQ)EBC4747262
035   $a(PPN)197134963
035   $a(EXLCZ)993710000000966224
100   $a20161123d2017      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aPotato Staple Food Processing Technology /$fby Taihua Mu, Hongnan Sun, Xingli Liu
205   $a1st ed. 2017.
210  1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2017.
215   $a1 online resource (VIII, 92 p. 34 illus., 26 illus. in color.) 
225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X
311   $a981-10-2832-X 
311   $a981-10-2833-8 
320   $aIncludes bibliographical references.
327   $aBackground 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.
330   $aThis book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes, potato chips, etc.) as a result of fast food habits adopted from developed countries. If the potato can be used to make staple foods, it will not only provide energy, but also nutrition. Though the book is primarily intended for researchers and students in the field of food technology, it will also be of interest to commercial research staff in food technology. .
410  0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X
606   $aBiochemistry
606   $aFood?Biotechnology
606   $aBiomedical engineering
606   $aBiochemistry, general$3https://scigraph.springernature.com/ontologies/product-market-codes/L14005
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aBiomedical Engineering/Biotechnology$3https://scigraph.springernature.com/ontologies/product-market-codes/B24000
615  0$aBiochemistry.
615  0$aFood?Biotechnology.
615  0$aBiomedical engineering.
615 14$aBiochemistry, general.
615 24$aFood Science.
615 24$aBiomedical Engineering/Biotechnology.
676   $a664.80521
700   $aMu$b Taihua$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767143
702   $aSun$b Hongnan$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aLiu$b Xingli$4aut$4http://id.loc.gov/vocabulary/relators/aut
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910155545803321
996   $aPotato Staple Food Processing Technology$92240044
997   $aUNINA