Catharina Y.W. Ang (ed.)

Asian Foods

Science and Technology
Herausgeber: Ang, Catharina Y. W.; Huang, Yao-Wen; Liu, Keshun

• Gebundenes Buch

Produktbeschreibung

"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

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 564
• Erscheinungstermin: 5. April 1999
• Englisch
• Abmessung: 235mm x 157mm x 35mm
• Gewicht: 957g
• ISBN-13: 9781566767361
• ISBN-10: 1566767369
• Artikelnr.: 22107593

Autorenporträt

Catharina Y. W. Ang, KeShun Liu, Yao-Wen Huang

Inhaltsangabe

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 Asian
Diets and Supplements.