EAN: 9789811028328

SPRINGERBRIEFS IN FOOD HEALTH AND NUTRITION P...

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.

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