Asian Foods: Science and Technology

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Overview

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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Product Details

  • ISBN-13: 9781566767361
  • Publisher: Taylor & Francis
  • Publication date: 4/5/1999
  • Pages: 546
  • Product dimensions: 6.20 (w) x 9.20 (h) x 1.44 (d)

Table of Contents

Preface
• List of Reviewers
Introduction
KeShun Liu, Catharina Y. W. Ang, and Yao-Wen Huang
References
Rice Products
Bor S. Luh
Introduction
• Rice Snack Foods
• Rice Flour Characterization and Utilization
• Rice Bread
• Rice Cakes
• Rice Noodles
• Parboiled Rice
• Quick-Cooking Rice
• Canned, Frozen, and Freeze-Dried Rice
• Rice Breakfast Cereals
• Baby Foods
• Some Popular Rice Products
• Some Traditional Asian Rice Products
• Summary
• Acknowledgements
• References
Wheat Products: 1. Noodles
Harold Corke and Monisha Bhattacharya
Introduction
• Making Sense of Noodles
• History and Origin of Noodles
• Diversity and General Classification of Asian Noodles
• White-Salted Noodles
• Yellow-Alkaline Noodles
• Instant Noodles or Ramen
• Buckwheat Noodles, or Soba
• Additional Noodle Types
• Summary and Future Directions
• Acknowledgements
• References
Wheat Products: 2. Breads, Cakes, Cookies, Pastries, and Dumplings
Sidi Huang
Introduction
• Breads
• Cakes
• Cookies
• Pastry Products
• Dumplings (JIAOZI)
• Meat Alternatives
• Acknowledgement
• References
Foods from Other Grains and Starchy Materials
Seiichi Nago
Introduction
• Amaranth
• Arrowroot
• Barley
• Buckwheat
• Corn
• Grain Sorghum
• Job's Tears
• Millet
• Oat
• Potato
• Rye
• Sweet Potato
• Yam
• Concluding Remarks
• References
Oriental Soyfoods
KeShun Liu
Introduction
• Soymilk
• Tofu
• Soymilk Film (Yuba)
• Soybean Sprouts
• Green Vegetable Soybeans
• Other Non-Fermented Soy Foods
• Fermented Soy Paste (Jiang and Miso)
• Japanese Natto
• Indonesian Tempeh
• Soy Nuggets (Douchi or Hamanatto)
• References
Chinese Meat Products
Youling L. Xiong, Fang-Qi Yang, and Xingqiu Lou
Introduction
• Principles of Chinese Meat Processing
• Curd Meat
• Braised and Seasoned Meats
• Smoked and Baked Meats
• Sausages
• Canned Meats
• Dried Meat Products
• Other Meat Products
• Summary and Outlook
• References
Traditional Poultry and Egg Products
Tsun Chieh Chen
Introduction
• Traditional Poultry Products
• Traditional Egg Products
• Medicinal Effects of Poultry and Egg Products
• Recent Technical Innovations in Poultry and Egg Processing
• Conclusion
• References
Traditional Oriental Seafood Products
Yao-Wen Huang and Chung-Yi Huang
Introduction
• Dried Seafood Products
• Fish Sauce and Fermented Products
• Minced Fish Products
• Seafood Snacks
• Marine Plants
• Conclusion
• References
Fruit Products
John X. Shi and Bor S. Luh
Introduction
• Dried Fruit Products
• Cured Fruits
• Fruit Pickles and Chutney
• Canned Fruits
• Fruit Purees
• Fruit Jams
• Fruit Jellies
• Fruit Juices and Concentrates
• Summary
• Acknowledgement
• References
Vegetable Products
Samuel L. Wang
Introduction
• Vegetable Processing Techniques
• Processing Vegetables: Classification and Utilization
• Commercially Processed Vegetables from Asia
• Market Trend of Asian Vegetables
• Acknowledgements
• References
Fats and Oils in the Asian Diet
Peter J. Wan
Introduction
• Sources of Fats and Oils
• Processing Technology of Fats and Oils
• Utilization of Oils and Fats
• Future Trends
• References
Perspectives on Alcoholic Beverages in China
Tien Chi Chen, Michael Tao, and Guangseng Cheng
Introduction
• History of Chinese Wines and Spirits
• Major Alcoholic Beverage Types
• The Manufacturing of Alcoholic Beverages in China
• Alcoholic Beverages as a Chinese Cultural Tradition
• Acknowledgement
• References
Traditional Chinese Functional Foods
Yao-Wen Huang and Chung-Yi Huang
Introduction
• History of Chinese Food Used as Medicine
• The Basic Principles behind Chinese Medicines
• General Properties of Chinese Foods and Drugs
• New Category of the Chinese Functional Foods
• Manner of Use for Functional Foods
• Major Sources of Basic Information
• Plant Origin
• Animal Origin
• Conclusion
• References
Cultural Aspects of Asian Dietary Habits
Jacqueline M. Newman
Introduction
• Foods of Bangladesh
• Cambodian Foods
• Chinese Foods
• Indian Foods
• Indonesian Foods
• Japanese Foods
• Korean Foods
• Laotian Foods
• Malaysian Foods
• Nepalese Foods
• Foods of Pakistan
• Philippine Foods
• Thai Foods
• Vietnamese Foods
• References
• Asian Cookbook Resources
Health Implications of Asian Diets and Supplements
Catharina Y. W. Ang
Introduction
• Nutritional Quality and Dietary Intake
• Diet and Health by Food Groups
• Dietary Recommendations
• Conclusions
• Appendix: Food Composition Tables in Asia
• Acknowledgement
• References
Index
Biographies of Editors and Contributors

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