Sweet potato processing technology / Taihua Mu, Hongnan Sun, Miao Zhang and Cheng Wang.
Material type:
TextPublisher: London : Academic Press, 2017Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780128129371; 0128129379Subject(s): Sweet potatoes -- Processing | TECHNOLOGY & ENGINEERING -- Agriculture -- Agronomy -- Crop Science | Sweet potatoes -- ProcessingGenre/Form: Electronic books. | Electronic book.Additional physical formats: Print version:: Sweet potato processing technology.DDC classification: 633.492 LOC classification: SB211.S9Online resources: ScienceDirect Summary: 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.
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Ebooks
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Mysore University Main Library | Not for loan | EBKELV831 |
Online resource; title from PDF title page (EBSCO, viewed April 18, 2017).
Includes bibliographical references and index.
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.
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