Asian Foods: Science and Technology

ISBN 13: 9781566767361

Asian Foods: Science and Technology

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9781566767361: Asian Foods: Science and Technology
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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.

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Review:

...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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Published by CRC Press (1999)
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ANG, CATHARINA Y.W.; LIU, KESHUN; HUANG, YAO-WEN.
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Book Description Technomic Publishing Co ,U.S., United States, 1999. Hardback. Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Seller Inventory # BTE9781566767361

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Ang, Catharina Yung-Kang Wang (Editor)/ Huang, Yao-Wen (Editor)/ Liu, Keshun (Editor)
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Published by CRC Press (1999)
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