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Key Technologies of Sweet Potato Processing and Comprehensive Utilization of Potato By-Products

38min

This course introduces processing technologies of sweet potato starch and its series products. It 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 and other areas.

Lecturer

Mu Taihua

Sweet potato, food science and technology, IFST, CAAS

Sweet Potato and Potato Processing Innovation Team, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (IFST,CAAS)

Supporting Institution

Key Technologies of Sweet Potato Processing and Comprehensive Utilization of its by-Products

1. Nutritional Components in Sweet Potato and Their Functions

11:33

2. Processing Technology of Sweet Potato Starch and its Products

10:49

3. Processing Technology of Sweet Potato Staple Foods and Snacks

08:32

4. Comprehensive Utilization of Sweet Potato by-products

07:20

Nutritional Components in Sweet Potato and Their Functions

26.2 MB

Processing Technology of Sweet Potato Starch and its Products

33.8 MB

Processing Technology of Sweet Potato Staple Foods and Snacks

28.7 MB

Comprehensive Utilization of Sweet Potato by-products

21.3 MB

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