Asian Foods: Science and Technology - Hardcover

Hardcover

ISBN 10: 1566767369 ISBN 13: 9781566767361

Verlag: CRC Press, 1999

Inhaltsangabe

Book by None

Über diesen Titel

Críticas:

"combines the traditional art of Asian food preparation with modern scientific and technological development. a valuable reference for food professionals, nutritionists, as well as college students majoring in food science or human nutrition. It will provide readers with a general understanding of Asian foods and dietary habits, and may stimulate development of new products and businesses." - C.Y. Ma, The University of Hong Kong, in Food Research International

Reseña del editor:

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.

Über diese Auflage

• Verlag: CRC Press
• Erscheinungsdatum: 1999
• ISBN 10: 1566767369
• ISBN 13: 9781566767361
• Einband: Tapa dura
• Auflage: 1
• Anzahl der Seiten: 546
• Herausgeber: Ang Catharina Y.W., Liu Keshun, Huang Yao-Wen