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Article
Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries
The impact of ultrasonic pretreatment on water loss, water mobility, microstructure, texture, volatile compounds, nutritional, and functional composition of French fries, and their intrinsic relationship, comp...
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Article
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation ...
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Article
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat...
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Book
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Chapter
Processing Technology of Potato Staple Foods
To give readers and allied stakeholders a better understanding of how to produce potato staple food products for home cooking, pilot production, and industrial production, this chapter introduces the processin...
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Chapter
Background and Introduction
So readers can better understand why China has implemented a potato staple food strategy, and how to implement a potato staple food strategy, this chapter introduces potato planting and production, the current...
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Chapter
Tailored Flour for Potato Staple Foods
To give readers and allied stakeholders a better understanding of tailored flour for potato staple foods, this chapter introduces the processing technology of tailored flour for potato staple foods, a comparis...
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Chapter
Modern Trends and Innovation
Nowadays, different concepts and developments were made that changed the global food market. Several innovations find their application in the processing of food products, for example, functional ingredients (...
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Chapter
Types of Potato Staple Food: A Brief Description
To give readers a more in-depth understanding of the categories and characteristics of potato staple food products, this chapter introduces traditional and modern potato staple foods, including steamed bread, ...
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Chapter
Improving the Nutritional Value of Potato Staple Foods
In recent years, there has been a global trend towards the use of the natural substances present in the staple food as a source of functional ingredients. Staple foods have an important role in human nutrition...
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Chapter
Factors Affecting the Quality of Potato Staple Foods
Staple foods are important for the health of a population. Many factors can affect the quality of potato staple foods, including flour properties, water, mixing, fermentation condition, heating process, and ad...
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Article
Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein
This study assessed the effects of thermal (40, 60, 80, 100 and 127 °C) and high hydrostatic pressure (HHP, 200, 400 and 600 MPa) treatments on the in vitro digestibility and structural properties of sweet potato...
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Chapter and Conference Paper
Application of an Artificial Neural Network for Predicting the Texture of Whey Protein Gel Induced by High Hydrostatic Pressure
The effects of high hydrostatic pressure (HP), protein concentration, and sugar concentration on the gelation of a whey protein isolate (WPI) were investigated. Differing concentrations of WPI solution in the ...
