This book introduces volatile compounds of staple foods, and in addition systematically introduces the processing technologies of potato staple foods. These will be of great importance in promoting the virtuous circle and industrial structure upgrading of the potato processing industry.
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 potato could be used to make staple foods, it can not only be used to provide energy, but also to provide nutrition.
The book is written primarily for researchers and students in the field of food technology but will also be of interest to commercial research staff in food technology.
Dr. Taihua Mu is Professor at the Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences.
