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Modern Trends and Innovation

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Potato Staple Food Processing Technology

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

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Abstract

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 (antioxidant, dietary fibre, etc.), pretreated materials (high hydrostatic pressure (HHP)), making condition (sourdough), antibacterial package, and detection (nuclear magnetic resonance (NMR), X-ray microtomography (μCT), etc.). Similarly, the scientific advancements could help the industry of potato staple food to overcome some problems. These approaches could provide potential solution in the development of potato products to improve nutrition of staple food. Thus, considering the need and importance, this study specifically aims to discuss the modern trends and innovation for potato staple food, its underlying challenges, and future scope.

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Authors and Affiliations

  1. Science and Technology, CAAS, Institute of Agro-Products Processing, Beijing, Beijing, China

    Taihua Mu

  2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

    Hongnan Sun & Xingli Liu

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  1. Taihua Mu
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  2. Hongnan Sun
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Mu, T., Sun, H., Liu, X. (2017). Modern Trends and Innovation. In: Potato Staple Food Processing Technology. SpringerBriefs in Food, Health, and Nutrition. Springer, Singapore. https://doi.org/10.1007/978-981-10-2833-5_7

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