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|All Authors / Contributors:||
G Lisińska; Wacław Leszczyński
|Description:||xii, 391 pages : illustrations ; 23 cm|
|Contents:||Potato tubers as a raw material for processing and nutrition. Botanical characteristics of potato. Chemical composition of tubers. Potato as a food product. The effect of different factors on potato tuber quality. Potato storage. The factors affecting potato resistance to storage conditions. Kinds of losses due to storage and reasons for their occurence. Potato storage techniques. Manufacture of potato chips and french fries. Potato chips. Potato french fries. Dehydrated potato products. Potato granules. Dehydrated diced potatoes. Nutritive value of dehydrated potato products. Potato starch processing. Potato starch-structure, composition and properties. The effect of various factors affecting potato growth on starch properties. Starch product technology. Dried potatoes for livestock feed. Manufacture of dehydrated potato flakes. Potato strip manufacture. Chemical composition and nutritional value of dehydrated potatoes. Potato silage. techniques used in potato silage. Losses of nutritive components during potato silage. The quality of potato silage and its nutritive value.|
|Responsibility:||G. Lisińska and W. Leszczyński.|
This book is an excellent starting point for students and should be read by all concerned with the industry, researchers, growers, traders and processors - Journal of Agricultural Science.