Asian Foods: Science and Technology by Catharina Y.W. Ang, Keshun Liu, Yao-Wen Huang

By Catharina Y.W. Ang, Keshun Liu, Yao-Wen Huang

This finished new publication presents updated info on many varieties of Asian ready foods-their starting place, guidance equipment, processing rules, technical innovation, caliber components, dietary values, and industry strength. Written by way of specialists who specialise in the sector, it contains details on Asian nutritional conduct and the well-being value of Asian diets.Asian meals additionally discusses changes in arrangements and types between varied Asian ethnic teams and areas, cultural features linked to the intake of the goods, and the industry prestige or power of greater than four hundred types of Asian meals. those meals comprise items made of rice, wheat, different starchy grains, soybeans, meat, chook, fish, end result, and greens, in addition to sensible meals and alcoholic drinks. This well timed publication could be of curiosity to nutrients pros in product improvement, dieticians attracted to Asian diets and nutritional behavior, enterprise builders looking industry capability for Asian ready meals, and nutrients technological know-how and human food scholars who desire supplemental info.

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D. D. C. D. D. O. D. Associate Professor Cereal Science Laboratory Department of Botany University of Hong Kong 142 Pokfulam Road Hong Kong Keith W. S. Assistant Public Service Marine Extension Service University of Georgia 715 Bay St. S. S. S. O. Box 7 North Ryde NSW 2113, Australia Page xvi Bor S. D. Professor Emeritus Department of Food Science and Technology University of California Davis, CA 94516 Don R. S. Director Research and Development Riceland Foods, Inc. D. D. Professor Department of Food Science and Technology University of Georgia Athens, GA 30605 Chuck E.

Professor Emeritus Department of Food Science and Technology University of California Davis, CA 94516 Don R. S. Director Research and Development Riceland Foods, Inc. D. D. Professor Department of Food Science and Technology University of Georgia Athens, GA 30605 Chuck E. D. Professor Grain Science & Industry Kansas State University Manhattan, KS 66506 Peter J. D. O. D. S. D. S. Department of Agriculture Western Regional Research Center Albany, CA 30605 Louis L. D. S. Department of Agriculture Russell Research Center Athens, GA 30605 Youling L.

Ang, and Yao-Wen Huang 1 1. References 3 2. Rice Products Bor S. Luh 5 1. Introduction 5 2. Rice Snack Foods 5 3. Rice Flour Characterization and Utilization 8 4. Rice Bread 14 5. Rice Cakes 16 6. Rice Noodles 19 7. Parboiled Rice 20 8. Quick-Cooking Rice 23 9. Canned, Frozen, and Freeze-Dried Rice 25 10. Rice Breakfast Cereals 27 11. Baby Foods 31 12. Some Popular Rice Products 33 13. Some Traditional Asian Rice Products 37 Page vi 14. Summary 40 15. Acknowledgments 40 16. References 40 3. Wheat Products: 1.

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