Asian Foods: Science and TechnologyCatharina Y.W. Ang, Keshun Liu, Yao-Wen Huang CRC Press, 5. apr. 1999 - 546 sider 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. |
Innhold
IV | 1 |
VIII | 3 |
IX | 5 |
XII | 8 |
XIII | 14 |
XIV | 16 |
XV | 19 |
XVI | 20 |
XCIX | 246 |
C | 249 |
CII | 251 |
CIII | 263 |
CIV | 267 |
CV | 269 |
CVI | 270 |
CVII | 272 |
XVII | 23 |
XVIII | 25 |
XIX | 27 |
XX | 31 |
XXI | 33 |
XXII | 37 |
XXIII | 40 |
XXVI | 43 |
XXIX | 44 |
XXX | 45 |
XXXI | 47 |
XXXII | 54 |
XXXIII | 55 |
XXXIV | 57 |
XXXV | 62 |
XXXVI | 65 |
XXXVII | 66 |
XXXVIII | 68 |
XL | 71 |
XLI | 72 |
XLII | 88 |
XLIII | 92 |
XLIV | 95 |
XLV | 100 |
XLVI | 105 |
XLVII | 108 |
XLIX | 111 |
LII | 114 |
LIV | 118 |
LV | 124 |
LVI | 125 |
LVII | 126 |
LVIII | 128 |
LIX | 132 |
LXI | 133 |
LXIII | 136 |
LXVI | 139 |
LXIX | 147 |
LXX | 154 |
LXXI | 170 |
LXXII | 171 |
LXXIII | 172 |
LXXIV | 173 |
LXXV | 181 |
LXXVI | 188 |
LXXVII | 191 |
LXXVIII | 195 |
LXXIX | 197 |
LXXX | 201 |
LXXXIII | 204 |
LXXXIV | 207 |
LXXXV | 212 |
LXXXVI | 216 |
LXXXVII | 217 |
LXXXVIII | 221 |
LXXXIX | 225 |
XC | 227 |
XCI | 230 |
XCIII | 233 |
XCVI | 234 |
XCVII | 240 |
XCVIII | 245 |
CIX | 275 |
CXII | 276 |
CXIII | 290 |
CXIV | 294 |
CXV | 298 |
CXVI | 303 |
CXVII | 304 |
CXVIII | 306 |
CXX | 314 |
CXXII | 315 |
CXXIII | 317 |
CXXVI | 320 |
CXXVII | 327 |
CXXVIII | 339 |
CXXIX | 348 |
CXXX | 349 |
CXXXII | 351 |
CXXXV | 352 |
CXXXVI | 372 |
CXXXVII | 378 |
CXXXIX | 379 |
CXL | 383 |
CXLI | 385 |
CXLII | 390 |
CXLIII | 393 |
CXLIV | 400 |
CXLV | 407 |
CXLVII | 409 |
CXLVIII | 410 |
CL | 411 |
CLI | 412 |
CLII | 416 |
CLIII | 417 |
CLIV | 449 |
CLV | 451 |
CLVII | 453 |
CLVIII | 454 |
CLIX | 455 |
CLXI | 459 |
CLXII | 463 |
CLXIII | 465 |
CLXIV | 467 |
CLXV | 470 |
CLXVI | 471 |
CLXVII | 473 |
CLXIX | 474 |
CLXX | 475 |
CLXXI | 477 |
CLXXII | 480 |
482 | |
CLXXIV | 487 |
CLXXVII | 488 |
CLXXVIII | 493 |
CLXXIX | 518 |
CLXXX | 520 |
CLXXXI | 521 |
CLXXXII | 524 |
CLXXXIII | 525 |
531 | |
CLXXXV | 543 |
Andre utgaver - Vis alle
Asian Foods: Science and Technology Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang Begrenset visning - 1999 |
Asian Foods: Science and Technology Catharina Y W Ang,Yao-Wen Huang,Keshun Liu Ingen forhåndsvisning tilgjengelig - 2019 |
Vanlige uttrykk og setninger
alcohol Asia Asian Asian countries baking barley barnyard grass beans beverages boiled buckwheat cancer Cereal Chemical Components China Chinese color Common Names consumed consumption contains cooked cooled cured dehydrated dietary diets dishes dough dried drying duck dumplings eggs fermented Figure fish flavor flour foxtail millet fresh fruits ginseng glutinous rice grain heat Huang India ingredients Japan Japanese Jinhua ham juice kernels kiwifruit Korea Malaysia mango meal meat Medicinal Action method milk milled millet miso mixed mixture moisture natto noodles nutritional packaging pickled popular pork poultry powder prepared processing protein rice flour rolls Safety class salt sauce sausage Scientific Name seasonings seeds served sesame shrimp slices snack soaked soba soup soy sauce soybeans soyfoods soymilk spices starch steamed bread sugar sweet Taiwan taste Technology tempeh temperature texture tofu traditional types variety vegetables vitamins wheat flour white liquor
Populære avsnitt
Side 527 - Kuratsune M (1988) A case-control study of gastric cancer and diet in northern Kyushu, Japan. Jpn J Cancer Res 79: 1067-1074 1 6.