Asian Foods: Science and TechnologyCatharina Y.W. Ang, Keshun Liu, Yao-Wen Huang CRC Press, 05.04.1999 - 546 Seiten 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. |
Inhalt
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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 |
LXXXV | 204 |
LXXXVI | 207 |
LXXXVII | 212 |
LXXXVIII | 216 |
LXXXIX | 217 |
XC | 221 |
XCI | 225 |
XCII | 227 |
XCIII | 230 |
XCV | 233 |
XCVIII | 234 |
XCIX | 240 |
C | 245 |
CXI | 275 |
CXIV | 276 |
CXV | 290 |
CXVI | 294 |
CXVII | 298 |
CXVIII | 303 |
CXIX | 304 |
CXX | 306 |
CXXII | 314 |
CXXIV | 315 |
CXXV | 317 |
CXXVIII | 320 |
CXXIX | 327 |
CXXX | 339 |
CXXXI | 348 |
CXXXII | 349 |
CXXXIV | 351 |
CXXXVII | 352 |
CXXXVIII | 372 |
CXXXIX | 378 |
CXLI | 379 |
CXLII | 383 |
CXLIII | 385 |
CXLIV | 390 |
CXLV | 393 |
CXLVI | 400 |
CXLVII | 407 |
CXLIX | 409 |
CL | 410 |
CLII | 411 |
CLIII | 412 |
CLIV | 416 |
CLV | 417 |
CLVI | 449 |
CLVII | 451 |
CLIX | 453 |
CLX | 454 |
CLXI | 455 |
CLXIII | 459 |
CLXIV | 463 |
CLXV | 465 |
CLXVI | 467 |
CLXVII | 470 |
CLXVIII | 471 |
CLXIX | 473 |
CLXXI | 474 |
CLXXII | 475 |
CLXXIII | 477 |
CLXXIV | 480 |
CLXXV | 482 |
CLXXVI | 487 |
CLXXIX | 488 |
CLXXX | 493 |
CLXXXI | 518 |
CLXXXII | 520 |
CLXXXIII | 521 |
CLXXXIV | 524 |
CLXXXV | 525 |
CLXXXVI | 531 |
CLXXXVII | 543 |
Andere Ausgaben - Alle anzeigen
Asian Foods: Science and Technology Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang Eingeschränkte Leseprobe - 1999 |
Asian Foods: Science and Technology Catharina Y W Ang,Yao-Wen Huang,Keshun Liu Keine Leseprobe verfügbar - 2019 |
Häufige Begriffe und Wortgruppen
alcohol Asia Asian Asian countries baking barley barnyard grass beans beverages boiled buckwheat Cereal Chemical Components chili 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 packaging pepper 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
Beliebte Passagen
Seite 504 - Low-fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.
Seite 524 - The opinions expressed in this article are solely those of the author, and do not necessarily reflect those of the Treasury Department or of the World Bank.
Seite 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.
Seite 380 - In: Fatty Acids in Foods and Their Health Implications. CK Chow. ed., Marcel Dekker, Inc., New York, pp.
Seite 529 - Isoflavone composition of American and Japanese soybeans in Iowa: effects of variety, crop year, and location.
Seite 187 - The second fermentation occurs after the addition of brine and is known as brine fermentation. It is mainly anaerobic. At the earlier stage of brine fermentation, enzymes from koji hydrolyze proteins to yield peptides and free amino acids. Starch is converted to simple sugars, which in turn serve as substrates for growth of various types of salt-resistant bacteria and yeasts. These organisms become dominant in sequence as fermentation progresses. All these enzymatic and biological reactions, together...
Seite 504 - Every day eat five or more servings of a combination of vegetables and fruits, especially green and yellow vegetables and citrus fruits. Also increase intake of starches and other complex carbohydrates by eating six or more daily servings of a combination of breads, cereals, and legumes. 3. Maintain protein intake at moderate levels. 4. Balance food intake and physical activity to maintain appropriate body weight.
Seite 196 - A typical process for making hamanatto in Japan is outlined in Figure 6. The finished product has a salt content of 13% and a moisture content of 38%. The fermented beans can be used as an appetizer to be consumed with bland foods, such as rice gruel, or they can be cooked with vegetables, meats...
Seite 188 - Amino acids are the principal organic components, comprising almost 25% of the total soluble solids, followed by carbohydrates, 13%; polyalcohols, 5%; and organic acids, nearly 3%. Of the total nitrogen, about 40-50% are amino acids, 40-50% peptides and peptones, 10-15% ammonia, and less than 1% protein. There are 18 amino acids present and glutamic acid and its salts are the principal flavoring agents. Sugars present are glucose, arabinose, xylose, maltose, and galactose, whereas sugar alcohols...