Asian Foods: Science and Technology

by Ang; Catharina Y.W.

• ISBN13: 9781566767361
• ISBN10: 1566767369
• eBook ISBN(s): 9781040215333
• Edition: 1st
• Format: Hardcover
• Copyright: 1999-04-05
• Publisher: CRC Press
• More Book Details

Summary

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

Table of Contents

Introduction

Rice Products

Wheat Products: Noodles

Breads, Cakes, Cookies, Pastries, and Dumplings

Foods from Other Grains and Starchy Materials

Oriental Soyfoods

Chinese Meat Products

Traditional Poultry and Egg Products

Traditional Oriental Seafood Products

Fruit Products

Vegetable Products

Fats and Oils in the Asian Diet

Perspectives on Alcoholic Beverages in China

Traditional Chinese Functional Foods

Cultural Aspects of Asian Dietary Habits

Health Implications of

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