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 upgr
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Taihua Mu Hongnan Sun Xingli Liu
Potato Staple Food Processing Technology
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SpringerBriefs in Food, Health, and Nutrition Editor-in-Chief Richard W. Hartel, University of Wisconsin—Madison, USA Associate Editors John W. Finley, Louisiana State University, Louisiana, USA David Rodriguez-Lazaro, ITACyL, Spain Yrjö Roos, University College Cork, Cork, Ireland David Topping, CSIRO, Australia
Springer Briefs in Food, Health, and Nutrition present concise summaries of cutting edge research and practical applications across a wide range of topics related to the field of food science, including its impact and relationship to health and nutrition. Subjects include: • Food chemistry, including analytical methods; ingredient functionality; physicchemical aspects; thermodynamics • Food microbiology, including food safety; fermentation; foodborne pathogens; detection methods • Food process engineering, including unit operations; mass transfer; heating, chilling and freezing; thermal and non-thermal processing, new technologies • Food physics, including material science; rheology, chewing/mastication • Food policy • And applications to: – – – –
Sensory science Packaging Food quality Product development
We are especially interested in how these areas impact or are related to health and nutrition. Featuring compact volumes of 50 to 125 pages, the series covers a range of content from professional to academic. Typical topics might include: • A timely report of state-of-the art analytical techniques • A bridge between new research results, as published in journal articles, and acontextual literature review • A snapshot of a hot or emerging topic • An in-depth case study • A presentation of core concepts that students must understand in order to make independent contributions
More information about this series at http://www.springer.com/series/10203
Taihua Mu • Hongnan Sun • Xingli Liu
Potato Staple Food Processing Technology
Taihua Mu Science and Technology, CAAS Institute of Agro‐Products Processing Beijing, Beijing, China
Hongnan Sun Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing, China
Xingli Liu Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing, China
ISSN 2197-571X ISSN 2197-5728 (electronic) SpringerBriefs in Food, Health, and Nutrition ISBN 978-981-10-2832-8 ISBN 978-981-10-2833-5 (eBook) DOI 10.1007/978-981-10-2833-5 Library of Congress Control Number: 2016955043 © The Author(s) 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc.
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