Asian Foods: Science and Technology

Ang, Catharina Yung-Kang Wang (Editor)/ Huang, Yao-Wen (Editor)/ Liu, Keshun (Editor)

ISBN 10: 1566767369 / ISBN 13: 9781566767361

Published by Technomic Pub Co, 1999

1st edition. 546 pages. 9.50x6.50x1.50 inches. In Stock. Seller Inventory # x-1566767369

Synopsis:

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.

About the Author: Catharina Y. W. Ang, KeShun Liu, Yao-Wen Huang

Bibliographic Details

Title: Asian Foods: Science and Technology
Publisher: Technomic Pub Co
Publication Date: 1999
Binding: Hardcover
Condition: Brand New