Asian Food Technology Book from C.H.I.P.S.

Asian Foods
Science and Technology
edited by
Catharina Y.W. Ang


  • All major product groups
  • Over 400 varieties of prepared foods
  • Modern food science and processing technology applied to Asian foods
Asian Foods: Science and Technology combines current information on food science and processing technology with discussion of the traditional art of Asian food preparation.

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, dietitians 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.

Hot Topics in Asian Foods

  • Traditional Chinese functional foods
  • Latest processing technologies
  • Asian diets and health

1. Introduction

  • References

2. Rice Products

  • Rice Snack Foods
  • Rice Flour Characterization and Utilization
  • Rice Bread
  • Rice Cakes
  • Rice Noodles
  • Parboiled Rice
  • Quick-Cooking Rice
  • Canned, Frozen, and Freeze-Dried Rice
  • Rice Breakfast Cereals
  • Baby Foods
  • Some Popular Rice Products
  • Some Traditional Asian Rice Products

3. Wheat Products: Noodles

  • Making Sense of Noodles
  • History and Origin of Noodles
  • Diversity and General Classification of Asian Noodles
  • White-Salted Noodles
  • Yellow-Alkaline Noodles
  • Instant Noodles or Ramen
  • Buckwheat Noodles, or Soba
  • Additional Noodle Types
  • Future Directions

4. Wheat Products: Breads, Cakes, Cookies, Pastries, and Dumplings

  • Breads
  • Cakes
  • Cookies
  • Pastry Products
  • Dumplings (JIAOZI)
  • Meat Alternatives

5. Foods from Other Grains and Starchy Materials

  • Amaranth
  • Arrowroot
  • Barley
  • Buckwheat
  • Corn
  • Grain Sorghum
  • Job's Tears
  • Millet
  • Oat
  • Potato
  • Rye
  • Sweet Potato
  • Yam

6. Oriental Soyfoods

  • Soymilk
  • Tofu
  • Soymilk Film (Yuba)
  • Soybean Sprouts
  • Green Vegetable Soybeans
  • Other Non-Fermented Soy Foods
  • Fermented Soy Paste (Jiang and Miso)
  • Japanese Natto
  • Indonesian Tempeh
  • Soy Nuggets (Douchi or Hamanatto)

7. Chinese Meat Products

  • Principles of Chinese Meat Processing
  • Curd Meat
  • Braised and Seasoned Meats
  • Smoked and Baked Meats
  • Sausages
  • Canned Meats
  • Dried Meat Products
  • Other Meat Products

8. Traditional Poultry and Egg Products

  • Traditional Poultry Products
  • Traditional Egg Products
  • Medicinal Effects of Poultry and Egg Products
  • Recent Technical Innovations in Poultry and Egg Processing

9. Traditional Oriental Seafood Products

  • Dried Seafood Products
  • Fish Sauce and Fermented Products
  • Minced Fish Products
  • Seafood Snacks
  • Marine Plants

10. Fruit Products

  • Dried Fruit Products
  • Cured Fruits
  • Fruit Pickles and Chutney
  • Canned Fruits
  • Fruit Purees
  • Fruit Jams
  • Fruit Jellies
  • Fruit Juices and Concentrates

11. Vegetable Products

  • Vegetable Processing Techniques
  • Processing Vegetables: Classification and Utilization
  • Commercially Processed Vegetables from Asia
  • Market Trend of Asian Vegetables

12. Fats and Oils in the Asian Diet

  • Sources of Fats and Oils
  • Processing Technology of Fats and Oils
  • Utilization of Oils and Fats
  • Future Trends

13. Perspectives on Alcoholic Beverages in China

  • History of Chinese Wines and Spirits
  • Major Alcoholic Beverage Types
  • The Manufacturing of Alcoholic Beverages in China
  • Alcoholic Beverages as a Chinese Cultural Tradition

14. Traditional Chinese Functional Foods

  • History of Chinese Food Used as Medicine
  • The Basic Principles behind Chinese Medicines
  • General Properties of Chinese Foods and Drugs
  • New Category of the Chinese Functional Foods
  • Manner of Use for Functional Foods
  • Major Sources of Basic Information
  • Plant Origin
  • Animal Origin

15. Cultural Aspects of Asian Dietary Habits

  • Foods of Bangladesh
  • Cambodian Foods
  • Chinese Foods
  • Indian Foods
  • Indonesian Foods
  • Japanese Foods
  • Korean Foods
  • Laotian Foods
  • Malaysian Foods
  • Nepalese Foods
  • Foods of Pakistan
  • Philippine Foods
  • Thai Foods
  • Vietnamese Foods
  • Asian Cookbook Resources

16. Health Implications of Asian Diets and Supplements

  • Nutritional Quality and Dietary Intake
  • Diet and Health by Food Groups
  • Dietary Recommendations
  • Appendix: Food Composition Tables in Asia

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Asian Foods: Science and Technology
edited by Catharina Y.W. Ang

562 pages • $183.95 + shipping
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