1 809 kr
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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.
Taihua Mu, Jaspreet Singh, China) Mu, Taihua (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian, Beijing, New Zealand) Singh, Jaspreet (Professor, School of Food and Advanced Technology, Massey University
2 699 kr
Taihua Mu, Jaspreet Singh, China) Mu, Taihua (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian, Beijing, New Zealand) Singh, Jaspreet (Professor, School of Food and Advanced Technology, Massey University
2 699 kr
Jiun-Ming Li, Chiang Juay Teo, Boo Cheong Khoo, Jian-Ping Wang, Cheng Wang
2 429 kr
Cheng Wang, Xuebo Yang, Xiaohuan Xi, Sheng Nie, Pinliang Dong, CAS) Wang, Cheng (Aerospace Information Research Inst., CAS) Yang, Xuebo (Aerospace Information Research Inst., CAS) Nie, Sheng (Aerospace Information Research Inst., USA) Dong, Pinliang (University of North Texas, Denton
1 699 kr