Asian Foods

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

Klappentext
"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

Zusammenfassung
Covers many types of Asian prepared foods - their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. This book discusses differences in preparations and varieties among diverse Asian ethnic groups and regions.

Inhalt
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.

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