Asian Foods Science and Technology
Coordonnateurs : Ang Catharina Y.W., Liu Keshun, Huang Yao-Wen
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.
Date de parution : 09-2019
15.2x22.9 cm
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Prix indicatif 74,82 €
Ajouter au panierThèmes d’Asian Foods :
Mots-clés :
Soy Proteins; Star Anise; Yellow Alkaline Noodle; Moisture Content; Prickly Ash; Sweet Potatoes; Glutinous Rice Flour; Soy Sauce; Noodle Strands; White Liquor; Yellow Wine; Coconut Milk; Buckwheat Flour; Barnyard Grass; Rice Flour; Foxtail Millet; Nonglutinous Rice; Chinese Mushroom; Brassica Juncea; Leaf Mustard; Chinese Meat; Yangtze River; Cassia Bark; Dough Piece; Fermented Soy Paste