title: Asian Foods: Science and Technology
author: Catharina Y.W. Ang
description: combines the traditional art of Asian food preparation with modern scientific and technological development. a valuable reference for food professionals, nutritionists, as well as college students majoring in food science or human nutrition. It will provide readers with a general understanding of Asian foods and dietary habits, and may stimulate development of new products and businesses.<BR> - C.Y. Ma, The University of Hong Kong, in Food Research International
zlib_text: 
  
  
  
  
  
  ![e9781844093465_cover.jpg](e9781844093465_cover.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  # Table of Contents
  
  
  [Title Page](e9781844093465_tp01.html)  
  
  
  [Copyright Page](e9781844093465_cop01.html)  
  
  
  [Preface](e9781844093465_fm01.html)  
  
  
  [Chapter One \- Introduction to the Asian View on
  Diet](e9781844093465_c01.html)  
  
  
  [Chapter Two \- Grains](e9781844093465_c02.html)  
  
  
  [Chapter Three \- Vegetables](e9781844093465_c03.html)  
  
  
  [Chapter Four \- Fruit](e9781844093465_c04.html)  
  
  
  [Chapter Five \- Proteins: Meat, Fish, Poultry, Tofu](e9781844093465_c05.html)  
  
  
  [Chapter Six \- Soups](e9781844093465_c06.html)  
  
  
  [Chapter Seven \- Dairy](e9781844093465_c07.html)  
  
  
  [Chapter Eight \- Beverages](e9781844093465_c08.html)  
  
  
  [Chapter Nine \- Sugar Substitutes](e9781844093465_c09.html)  
  
  
  [Chapter Ten \- Supplements](e9781844093465_c10.html)  
  
  
  [Chapter Eleven \- What about Breakfast?](e9781844093465_c11.html)  
  
  
  [Chapter Twelve \- Feeding our Children](e9781844093465_c12.html)  
  
  
  [Chapter 