Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Dezember 2016
Genre:	Naturwissensch., Medizin, Technik
	biochemistry / Biochemistry, general / Biomedical engineering / Biomedical Engineering/Biotechnology / biotechnology / C / Chemistry and Materials Science / Food & beverage technology / Food Science / Food—Biotechnology mehr...
ISBN:	9789811028328
EAN-Code:	9789811028328
Verlag:	Springer EN
Einband:	Kartoniert
Sprache:	English
Serie:	SpringerBriefs in Food, Health, and Nutrition
Dimensionen:	H 235 mm / B 155 mm / D
Gewicht:	1832 gr
Seiten:	92
Illustration:	VIII, 92 p. 34 illus., 26 illus. in color., farbige Illustrationen, schwarz-weiss Illustrationen
Zus. Info:	EUDR exemption - product or manufacturing materials placed on the market prior to 31.12.2025.
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.