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Author: Catharina Y.W. Ang
Publisher: CRC Press
ISBN: 9781566767361
Category : Technology & Engineering
Languages : en
Pages : 566
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Book Description
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.
Author: Catharina Y.W. Ang
Publisher: CRC Press
ISBN: 9781566767361
Category : Technology & Engineering
Languages : en
Pages : 566
Get Book Here
Book Description
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.
Author:
Publisher:
ISBN:
Category : Feeds
Languages : en
Pages : 356
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Book Description
Includes standard agricultural products and starchy roots, tubers, edible plants, animals and insects. Appendices include indexes to scientific names.
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 348
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
Author: William M. Rand
Publisher: United Nations University Press
ISBN: 9789280806335
Category : Cooking
Languages : en
Pages : 240
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Book Description
Report of a conference held in Logan, Utah, USA, 26-29 March, 1985.
Author: B. Holland
Publisher: Royal Society of Chemistry
ISBN: 9780851863863
Category : Amino acids
Languages : en
Pages : 154
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Book Description
A supplement, concentrating on fruit and nuts, which accompanies a revised and updated set of official UK food tables. The nutrient coverage of this edition has been extended to include selenium, manganese, iodine, fatty acids, cholesterol and non-starch polysaccharides.
Author: Marion Eugene Ensminger
Publisher: CRC Press
ISBN: 084938981X
Category : Technology & Engineering
Languages : en
Pages : 1218
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Book Description
Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Author: Marion Eugene Ensminger
Publisher: CRC Press
ISBN: 100094963X
Category : Medical
Languages : en
Pages : 1218
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Book Description
Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Author: James A. Duke
Publisher: CRC Press
ISBN: 1351081519
Category : Science
Languages : en
Pages : 398
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Book Description
One of the Major functions of this publication is to compare nutritional chemistry of as many plant species as possible.
Author: Food and Agriculture Organization of the United Nations. Nutrition Programmes Service
Publisher: Food & Agriculture Org.
ISBN: 9789251030844
Category : Food
Languages : en
Pages : 204
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Book Description
