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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 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.
King of Gods 7 Anthology
His will is tough and he is unwilling to be normal. However, his pathway was destined to be that way, being born in a small sect¡¯s branch. However, one day, his left eye merges with the eye of an Ancient God in an accident. From that moment on, he turns from a fish into a dragon. He rises up like a star, walking the path of a legendary cultivator. From being a tiny, small ant at the bottom of the world, he rises step by step, into a place full of powerful sects, strong ancient clans and countless geniuses. This is an era of legends.
Sweet Potato Processing Technology
Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields. This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology. - Introduces processing technologies for sweet potato starch and related products - Covers utilization of nutritional components extracted from sweet potato in various products - Provides the scientific basis and technical support for virtuous circle promotion and structure upgrade of the sweet potato processing industry
Green Building, Environment, Energy and Civil Engineering
This proceedings volume contains select Green Building, Materials and Civil Engineering related papers from the 2016 International Conference on Green Building, Materials and Civil Engineering (GBMCE2016) which was held in Hong Kong, P.R. China, April 17-18, 2016. This volume of proceedings aims to provide a platform for researchers, engineers, academics as well as industrial professionals from all over the world to present their research results and development activities in the fields of Energy, Environment and Civil Engineering.
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Machinery Electronics and Control Engineering III
Selected, peer reviewed papers from the 2013 3rd International Conference on Machinery Electronics and Control Engineering (ICMECE 2013), November 29-30, 2013, Jinan, Shandong, China
Hunan da xue xue bao
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