Asian Foods

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

• Broschiertes Buch

Produktbeschreibung

This comprehensive book covers many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. The book 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 such as products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 564
• Erscheinungstermin: 23. September 2019
• Englisch
• Abmessung: 226mm x 152mm x 30mm
• Gewicht: 794g
• ISBN-13: 9780367399825
• ISBN-10: 0367399822
• Artikelnr.: 57815919

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.