Sweet Potato Processing Technology
Auteurs : Mu Taihua, Sun Hongnan, Zhang Miao, Wang Cheng
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.
Prof. Mu has presided over and participated in more than 50 projects in National High-tech Research and Development Program (863 Program), National Scientific and Technological Support Project, scientific and technological achievements transformation for Ministry of Science and Technology, and corporate cross-cutting project, etc. He has obtained 10 CN patents, and published 86 peer-reviewed journal articles and 12 books. His projects ‘Study on recovery technology and functional properties of sweet potato protein from starch processing wastewater’ and ‘Study and demonstration of recycling technology of sweet potato starch processing residues ’ won the prize of achievement from Chinese Academy of Agricultural Science and Technology in 2010 and 2013, respectively.
- 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
Date de parution : 04-2017
Ouvrage de 446 p.
15x22.8 cm
Thème de Sweet Potato Processing Technology :
Mots-clés :
Alcohol liver disease; Anthocyanin; Antioxidant; Application; Applications; Aqueous two-phase; Background; Biological activities; Chlorogenic acids from sweet potato; Degradation kinetics; Dietary fiber; Extraction technology; Functional properties; Key points; Physicochemical and functional properties; Physicochemical characteristics; Physicochemical properties; Physiological activities; Preparing technology; Production; Production technology; Purple sweet potato; Quality; Resistant starch; Stability; Structure; Sweet potato; Sweet potato granules; Sweet potato pectin; Sweet potato protein; Sweet potato starch; Sweet potato starch noodles; Technologies