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The Resource Potato Staple Food Processing Technology

Potato Staple Food Processing Technology

Label
Potato Staple Food Processing Technology
Title
Potato Staple Food Processing Technology
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Series statement
SpringerBriefs in Food, Health, and Nutrition
Potato Staple Food Processing Technology
Label
Potato Staple Food Processing Technology
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4747262
Publication
Copyright
Related Contributor
Related Location
Related Agents
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Related Subjects
Related Items
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Preface -- Contents -- Chapter 1: Background and Introduction -- Chapter 2: Types of Potato Staple Food: A Brief Description -- 2.1 Potato Steamed Bread -- 2.2 Potato Bread -- 2.3 Potato Noodles -- 2.4 Potato Rice Noodles -- 2.5 Potato Pastries -- 2.6 Mashed Potatoes -- 2.7 French Fries -- 2.8 Korokke -- Chapter 3: Tailored Flour for Potato Staple Foods -- 3.1 Processing Technology of Tailored Flour for Potato Staple Foods -- 3.2 Nutrition Information of Tailored Flour for Potato Staple Foods -- 3.3 Utilisation of Tailored Flour for Potato Staple Foods -- 3.3.1 Potato Steamed Bread Containing 55 % Potato Flour -- 3.3.2 Gluten-Free Potato Steamed Bread -- Chapter 4: Processing Technology of Potato Staple Foods -- 4.1 Processing Technology of Potato Steamed Bread -- 4.2 Processing Technology of Potato Bread -- 4.3 Processing Technology of Potato Noodles -- 4.4 Processing Technology of Potato Rice Noodles -- Chapter 5: Factors Affecting the Quality of Potato Staple Foods -- 5.1 Flour -- 5.2 Heating Temperature of Potato Flour -- 5.3 Different Flour Varieties -- 5.4 Flour Particle Size -- 5.5 Flour Ratio -- 5.6 Mixing -- 5.7 Fermentation Condition -- 5.8 Heating Process -- 5.9 Water -- 5.10 Additives -- 5.11 Hydrocolloids -- 5.12 Proteins -- 5.13 Enzymes -- Chapter 6: Improving the Nutritional Value of Potato Staple Foods -- 6.1 Protein Content and Digestibility -- 6.2 Polyunsaturated Fatty Acids (PUFA) -- 6.3 Dietary Fibre -- 6.4 Polyphenols -- 6.5 Micronutrients -- 6.6 Low-Glycaemic Index Staple Food -- Chapter 7: Modern Trends and Innovation -- 7.1 Comprehensive Nutritional Staple Food -- 7.2 High Hydrostatic Pressure (HHP) Application -- 7.3 Sourdough Fermentation -- 7.4 Nuclear Magnetic Resonance (NMR) -- 7.5 X-Ray Microcomputed Tomography (oCT) -- 7.6 Antimicrobial Packaging -- Conclusion -- References
http://library.link/vocab/cover_art
https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?Return=1&Type=S&Value=9789811028335&userID=ebsco-test&password=ebsco-test
Dimensions
unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4386656'}
Extent
1 online resource (98 pages)
Form of item
online
Isbn
9789811028335
Media category
computer
Media MARC source
rdamedia
Media type code
c
Sound
unknown sound
Specific material designation
remote

Library Locations

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