附註:Cover; Half Title; Title Page; Copyright Page; Table of Contents; Preface; List of Contributors; List of Reviewers; 1: INTRODUCTION; I. References; 2: RICE PRODUCTS; 1. Introduction; 2. Rice Snack Foods; 3. Rice Flour Characterization and Utilization; 4. Rice Bread; 5. Rice Cakes; 6. Rice Noodles; 7. Parboiled Rice; 8. Quick-Cooking Rice; 9. Canned, Frozen, and Freeze-Dried Rice; 10. Rice Breakfast Cereals; 11. Baby Foods; 12. Some Popular Rice Products; 13. Some Traditional Asian Rice Products; 14. Summary; 15. Acknowledgments; 16. References; 3: WHEAT PRODUCTS: 1. NOODLES; 1. Introduction
2. Making Sense of Noodles3. History and Origin of Noodles; 4. Diversity and General Classification of Asian Noodles; 5. White-Salted Noodles; 6. Yellow-Alkaline Noodles; 7. Instant Noodles or Ramen; 8. Buckwheat Noodles, or Sorba; 9. Additional Noodle Types; 10. Summary and Future Directions; 11. Acknowledgments; 12. References; 4: WHEAT PRODUCTS: 2. BREADS, CAKES, COOKIES, PASTRIES, AND DUMPLINGS; 1. Introduction; 2. Breads; 3. Cakes; 4. Cookies; 5. Pastry Products; 6. Dumplings (JIAOZI); 7. Meat Alternatives; 8. Acknowledgment; 9. References
5: FOODS FROM OTHER GRAINS AND STARCHY MATERIALS1. Introduction; 2. Amaranth; 3. Arrowroot; 4. Barley; 5. Buckwheat; 6. Corn; 7. Grain Sorghum; 8. Job's Tears; 9. Millet; 10. Oat; 11. Potato; 12. Rye; 13. Sweet Potato; 14. Yam; 15. Concluding Remarks; 16. References; 6: ORIENTAL SOYFOODS; 1. Introduction; 2. Soymilk; 3. Tofu; 4. Soymilk Film (Yuba); 5. Soybean Sprouts; 6. Green Vegetable Soybeans; 7. Other NonFermented Soyfoods; 8. Fermented Soy Paste (Jiang and Miso); 9. Soy Sauce (Jiangyou or Shoyu); 10. Japanese Natto; 11. Indonesia Tempeh; 12. Soy Nuggets (Douchi or Hamanatto)
13. References7: CHINESE MEAT PRODUCTS; 1. Introduction; 2. Principles of Chinese Meat Processing; 3. Cured Meats; 4. Braised and Seasoned Meats; 5. Smoked and Baked Meats; 6. Sausages; 7. Canned Meats; 8. Dried Meat Products; 9. Other Meat Products; 10. Summary and Outlook; 11. References; 8: TRADITIONAL POULTRY AND EGG; 1. Introduction; 2. Traditional Poultry Products; 3. Traditional Egg Products; 4. Medicinal Effects of Poultry and Egg Products; 5. Recent Technical Innovations in Poultry and Egg Processing; 6. Conclusion; 7. References; 9: TRADITIONAL ORIENTAL SEAFOOD PRODUCTS
1. Introduction2. Dried Seafood Products; 3. Fish Sauce and Fermented Products; 4. Minced Fish Products; 5. Seafood Snacks; 6. Marine Plants; 7. Conclusion; 8. References; 10: FRUIT PRODUCTS; 1. Introduction; 2. Dried Fruit Products; 3. Cured Fruits; 4. Fruit Pickles and Chutney; 5. Canned Fruits; 6. Fruit Purees; 7. Fruit Jams; 8. Fruit Jellies; 9. Fruit Juices and Concentrates; 10. Summary; 11. Acknowledgment; 12. References; 11: VEGETABLE PRODUCTS; 1. Introduction; 2. Vegetable Processing Techniques; 3. Processing Vegetables: Classification and Utilization
Includes bibliographical references and index.
摘要:"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."--Provided by publisher.
