Simple Processing of Dehydrated Potatoes and Potato Starch PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Simple Processing of Dehydrated Potatoes and Potato Starch PDF full book. Access full book title Simple Processing of Dehydrated Potatoes and Potato Starch by Roy L. Shaw. Download full books in PDF and EPUB format.
Author: Roy L. Shaw
Publisher: International Potato Center
ISBN:
Category : Potato drying
Languages : en
Pages : 36
Get Book Here
Book Description
Uitleg van eenvoudige voorzieningen gericht op de ontwikkelingslanden
Author: Roy L. Shaw
Publisher: International Potato Center
ISBN:
Category : Potato drying
Languages : en
Pages : 36
Get Book Here
Book Description
Uitleg van eenvoudige voorzieningen gericht op de ontwikkelingslanden
Author: Roy Shaw
Publisher:
ISBN:
Category : Potatoes
Languages : en
Pages : 32
Get Book Here
Book Description
Author: Jaspreet Singh
Publisher: Academic Press
ISBN: 0080921914
Category : Technology & Engineering
Languages : en
Pages : 523
Get Book Here
Book Description
Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. - Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications - Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use - Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1768
Get Book Here
Book Description
Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Jennifer A. Woolfe
Publisher: Cambridge University Press
ISBN: 9780521326698
Category : Cooking
Languages : en
Pages : 252
Get Book Here
Book Description
The book reviews the knowledge about the nutritional value of the potato and its role in the nutrition of both children and adults.
Author:
Publisher: International Potato Center
ISBN:
Category :
Languages : en
Pages : 104
Get Book Here
Book Description
Author: Christopher Wheatley
Publisher: CIAT
ISBN:
Category :
Languages : en
Pages : 170
Get Book Here
Book Description
Author: International Potato Center
Publisher: International Potato Center
ISBN:
Category : Agriculture
Languages : en
Pages : 488
Get Book Here
Book Description
Author: Douglas Horton
Publisher: CRC Press
ISBN: 1000307840
Category : Science
Languages : en
Pages : 200
Get Book Here
Book Description
Although the potato is usually thought of as a temperate-zone crop, potato growing in the tropics and subtropics is spreading rapidly. In terms of the dollar value of the crop, this edible root now ranks fourth in the developing world after rice, wheat, and maize. Nevertheless, policymakers often underrate the importance of the potato as a source of employment, income, and food or they underestimate the potential benefits from expanding potato production and use. The payoff from applied research on potato cultivation in the tropics and subtropics is high due to the large body of scientific information from developed countries. This book summarizes the principles of potato production, distribution, and use. The essential facts about the potato as a crop, a commodity, and a food are discussed as well as the issues that scientists and policymakers should consider in setting priorities for implementing and assessing the impact of potato research and extension programs. A major premise of the book is that programs aiming to increase food supplies and reduce poverty through crop improvement need to consider not only production technology but also marketing strategies and consumption patterns. Adequate planning for agricultural research and development requires an understanding of how crops are grown, marketed, and used and of what potential benefits the new technologies can yield. Hence, effective crop improvement programs need both technical and socioeconomic expertise. The administrators and others responsible for implementing these programs must concern themselves with the policies that impinge on the adoption and consequences of new production methods so that their countries may reap the full benefits of an increased and stable food supply.
Author:
Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 324
Get Book Here
Book Description
