Asian Foods: Science and Technology

Name: Asian Foods: Science and Technology
Price: 350.00 USD
Availability: InStock
ISBN: 9781566767361

✍️ Ang, Catharina Y W

Reader Score

4.5

(1 review)

$350.00

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Author

Ang, Catharina Y W

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🏛 CRC Press 📅 1999 📔 Hardcover ISBN: 9781566767361

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📝 Description: Asian Foods: Science and Technology

This comprehensive book covers many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. The book 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 such as products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

Ang's comprehensive volume is a serious, academic exploration of Asian food technology, packed with dense technical data regarding processing principles and nutritional values. It serves as an exceptional textbook or industry reference, cataloging over 400 varieties of regional foods with scientific precision. However, casual home cooks or readers looking for traditional home-style recipes should look elsewhere; this title contains no narrative storytelling, kitchen anecdotes, or accessible weekend projects. It is written exclusively for food scientists, researchers, and industry professionals. If you are searching for a traditional cookbook to guide your weeknight cooking, this textbook will feel dry and impenetrable. For technical innovators and food technologists, though, it remains an authoritative and remarkably thorough shelf reference.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.5

Based on 1 reviews

Eatbook Family editorial team

Ang's comprehensive volume is a serious, academic exploration of Asian food technology, packed with dense technical data regarding processing principles and nutritional values. It serves as an exceptional textbook or industry reference, cataloging over 400 varieties of regional foods with scientific precision. However, casual home cooks or readers looking for traditional home-style recipes should look elsewhere; this title contains no narrative storytelling, kitchen anecdotes, or accessible weekend projects. It is written exclusively for food scientists, researchers, and industry professionals. If you are searching for a traditional cookbook to guide your weeknight cooking, this textbook will feel dry and impenetrable. For technical innovators and food technologists, though, it remains an authoritative and remarkably thorough shelf reference.