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9781566767361

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

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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
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

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