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.
Read Online or Download Asian Foods: Science and Technology PDF
Best food science books
Foods and drinks provide chains are complicated, continuously evolving structures, related to many individuals and half and for this reason, huge demanding situations. This quantity identifies six key demanding situations in dealing with food and drink offer chains. every one component to the ebook specializes in one. those comprise the basic function of dating administration in offer chains, the lively alignment of offer and insist, various techniques to powerful and effective approach administration, caliber and safeguard administration, the potent use of latest applied sciences, and the supply of nutrients as a sustainable and dependable task.
Sonocrystallization of fat will summarize the newest learn efforts and discoveries within the really new region of sonocrystallization of suitable for eating lipids. Ultrasound has been used broadly some time past to urge the crystallization of molecules. until eventually lately, in spite of the fact that, little or no paintings has been performed utilizing strength ultrasound to urge the crystallization of safe to eat lipids and know how the phenomena applies in those platforms.
Lipid word list 2 is a convenient reference for a variety of lipid scientists and technologists, in addition to for these occupied with the buying and selling of those fabrics. the foremost a part of the booklet is the word list which includes short and straightforward definitions, resembling the names of fatty acids and lipids, the key oils and fat, phrases linked to their research, refining, and amendment, and the foremost journals and societies interested in lipid chemistry.
"This publication presents a much-needed and complete account of the present wisdom of the lactic acid micro organism, masking the taxonomy, biochemistry, body structure and molecular biology of those scientifically and commercially very important micro-organisms"--"The lactic acid micro organism (LAB) are a gaggle of similar micro-organisms which are drastically very important within the nutrients and beverage industries, combating foodstuff spoilage and lengthening shelf lifestyles.
Extra info for Asian Foods: Science and Technology
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.