ASIAN FOOD PRODUCT DEVELOPMENT: Focus on Specialty Grains and Grain Products

圖書目錄

CONTENTS
POSSIBILITIES FOR THEDEVELOPMENT OF NEW PRODUCTS FROM MINOR CEREALS Giovanni Bonafaccia and Ivan Kreft
SUMMARY OF THE NUTRITIONAL COMPOSITION AND UTILIZATION OF SPECIALTY BLACK CEREAL AND OIL CROPS Mingwei Zhang,Ling Sun,Jianwei C
A REVIEW ON THE DEVELOPMENT OF BLACK FOOD Xiaowen Wang and Wensheng Wang
CHARACTERISTICS AND FUTURE OF SHANXI COOKED WHEATEN FOOD Hong Chang,Peng Zhang and Tiemei Yi
AMINO ACID COMPOSITION AND UTILIZATION OF 30 FOOD RESOURCES Jianming Lu,Chun Yang,Guangying Xu and Yajun Du
THE PROSPECTS FOR STUDY OF DIETARY FIBER Rui Ming,Yunhai He and Xiaoming Yao
ALGAE:FUTURE FOOD SOURCE FOR HUMANITY Chun Yang,Jianming Lu,Guangying Xu and Lili Yang
REVIEW:EXTRACTION AND REFINING OF PLANT FLAVONOIDS Bailing Zhou,Ming An,Fang Shan,Sen Liu,Xiaoyan Deng et al.
ADVERSE REACTIONS TO DIFFERENT TYPES OF FOOD PREVALENCE AND FOUR-YEAR INCIDENCE IN A RANDOM SAMPLE OF SWEDISH PUPILS AND SCHOOL
FOOD INTOLERANCE AND RESPIRATORY ALLERGIES TO SOME FOOD PRODUCTS AND SPICES Gunilla Wieslander,Dan Norb#ck and Ingvar Ohlsson
TRADITIONAL PLANT FOODS IN JAPAN AND ZINC NUTRITION Sayoko Ikeda
FUNCTIONAL PROPERTIES OF PROCESSED PROTEINS IN COMMON CEREAL PRODUCTS OF PAKISTAN Rashda Ali
THE RAPID VISCO ANALYSER INSTRUMENT AND ASIAN FOODS M.L.Bason,R.I.Booth and Lu Xiao
SOME CHARACTERISTICS OF CHINESE BLACK-GRAINED WHEAT FLOUR Wende Li,Harold Corke and Shancheng Sun
GLUTEN CHARACTERISTICS OF CHINESE BLACK-GRAINED WHEAT Wende Li,Harold Corke,Shancheng Sun and Genjiu Li
THE NUTRIENT AND HEALTH CARE POTENTIAL OF HEDONG WUMAI Jiancheng Zhang,Qiuye Wang,Zhiyuan Guo and Yanping Ren
DEVELOPMENT OP A NICHE MARKET FOR WESTERN AUSTRALIAN NOODLE WHEAT G.B.Crosbie
NEW RESEARCH ON NUTRITIONAL EVALUATION OF HEDONG BLACK WHEAT Huifang Liu,Mingwei Zhang,Jianwei Chi,Zhiyuan Guo and Ligong Zhang
APPROACHES TO THE IMPROVEMENT AND BREEDING OF BREAD WHEAT Huiye Zhang,Hutai Ji,Zhaofei Xu,Dingyi Zhang and Jianyou Dang
EFFECT OF β-CYCLODEXTRIN AND XANTHAN GUM ON PASTE CHARACTERIS-TICS OF WHEAT FLOUR Wende Li,Harold Corke and Litian Zhang
PROXIMATE COMPOSITION AND CALORIFIC CONTENT OF KOREAN INSTANT NOODLES Min-Ji Kim and Sung-Kon Kim
PHYSICOCHEMICAL PROPERTIES OF OIL-FRIED INSTANT NOODLES Wenli Ma,Zhizhen Zhang and Dengyu Huang
SOME TRADITIONAL FOODS FROM GLUTINOUS RICE IN CHINA Lixin Huang,Qunyu Gao,Tianshi Huang and Litian Zhang
EFFECT OF MILLING METHOD ON PHYSICOCHEMICAL CHARACTERISTICS OF WAXY RICE IN TAIWAN Shin Lu
INOSITOL EXTRACTION FROM RICE BRAN RESIDUE Dengyu Huang,Xianzhang Huang and Wenli Ma
PHYSICAL PROPERTIES OF CROSS-LINKED AND ACETYLATED NORMAL AND WAXY RICE STARCH Huijun Liu,Lawrence Ramsden and Harold Corke
NUTRITIONAL CHARACTERISTICS AND PRODUCTS OF BLACK CORN Xiaomei Zhang,Zhixin Mu,Chenghu Nan and Yaoqin Chen
PROCESSING OF SPECIAL CORN FLOUR AND DEVELOPMENT OF ITS FOOD PRODUCTS Fuhe Zhang,Zhiang Zhu,Hongbin Yao,Junkun Shen and Wende Li
IMPROVEMENT OF NUTRITIONAL VALUE OF CORN MEAL BY SOLID-STATE FERMENTATION WITH HERICIUM ERINACEUS Jianrong Han and Chungui Zhao
SORGHUM PHENOLICS AND THEIR IMPLICATIONS IN FOOD PROCESSING Trust Beta,Lloyd W Rooney and John R N Taylor
PRODUCTION OF SORGHUM WHISKEY Xiaolan Yang,Wenli Ma and Zhun Zheng
NUTRITIVE VALUE OF HIGH-QUALITY FENZHOUXIANG MILLET Haiyun Zhao
PROCESSING AND NUTRITIONAL EVALUATION FOR NUTRITIVE MILLET PORRIDGE Jianming Lu,Chun Yang,Yajun Du and Lianjia Zhao
PRODUCTION,EXPLOITATION AND DEVELOPMENT OF PANICUM MILIACEUML. Bingwen Cheng,Yuxi Wang and Nong Zhang
BUCKWHEAT IN HUMAN NUTRITION Kiyokazu Ikeda
RESEARCH AND UTILIZATION OF TARTARY BUCKWHEAT Rufa Lin,Weilong Jia and Jianzhen Ren
REVIEW ON THE RESEARCH STATUS OF TARTARY BUCKWHEAT Linlin He
GENETIC VARIATION OF IN VITRO TOTAL CARBOHYDRATE DIGESTIBILITY IN COMMON AND TARTARY BUCKWHEAT Wende Li,Harold Corke1 and Rufa
PROTEIN AND AMINO ACID CONTENT IN BUCKWHEAT GRAIN Baili Feng,Yan Chai and Linsheng Zhang
CHARACTERISTICS AND APPLICATIONS OF TARTARY FLAVONOIDS Minghe Zhao and Fukang Qiu
TRENDS IN BUCKWHEAT AND SPELT WHEAT BASED FOOD PRODUCTS:PERSPECTIVES,DEVELOPMENT AND SUITABILITY Boris Kovac,Vida Skrabanja,Gio
PREPARATION AND ANALYSIS OF BUCKWHEAT SOD ORAL LIOUID Zhuanhua Wang,Zheng Zhang,Rufa Lin and Jianguo Zhang
EXTRACTION AND DETERMINATION OF THE FLAVONOID ANTIOXIDANTS FROM TARTARY BUCKWHEAT Zheng Zhang,Zhuanhua Wang,Yongming Ma and Jia
PRODUCTION AND PROPERTIES OF TARTARY BUCKWHEAT DRINKS Haidong Huang,Shiwen Zhang and Daoyuan Huang
AN ALKALINE EXTRACT FOOD FROM BUCKWHEAT STRAW Zongsheng Wang,Zhiqiang Sun,Gongjiong Bao and Qingmei Li
BREEDING AND NUTRITIONAL VALUE OF NEW VARIETIES OF COIX Xiaoming Zhao,Xiuing Song,Jianping Gao and Yuqing Wong
VARIATION FOR PHYSIOCHEMICAL PROPERTIES OF STARCHES AMONG TEN COIX ACCESSIONS Jiansheng Li and Harold Corke
PHYSICOCHEMICAL PROPERTIES OF STARCH OF SWEETPOTATO VARIETIES GROWN IN CHINA Liping Lin,Christopher C.Wheatley and J.Chen
PROCESSING TECHNOLOGY OF SWEET POTATO STARCH Liping Lin,Christopher C.Wheatley,Jianjun Hu and Jinyu Chen
DIGESTIBILITY AND PHYSICOCHEMICAL PROPERTIES OF STARCH OF SWEETPOTATO GENOTYPES GROWN IN DIVERSE LOCATIONS IN CHINA Zhitian Zha
YAM(DIOSCOREA)PRODUCTION AND ITS CONTRIBUTION TO FOOD SECURITY Violeta B.Salda,Harold Corke,Mei Sun and Lawrence Ramsden
X-RAY MICROANALYSIS OF ELEMENT DISTRIBUTION IN AMARANTH SEED Yotaro Konishi,Reiko Takezoe and Jun Murase
EFFECT OF COLD-WATER-SOLUBLE NON-STARCH POLYSACCHARIDES FROM TARO ON THE TEXTURAL PROPERTIES OF WHEAT STARCH GELS Gaosong Jiang
EFFECT OF TARO CWX ON THE VISCOELASTIC PROPERTIES OF WHEAT STARCH GELS Gaosong Jiang,Lawrence Ramsden and Harold Corke
VARIETAL DIFFERENCES IN YIELD AND QUALITY OF MUNGBEAN SPROUTS Xuzhen Cheng and Suhua Wang
ISOENZYMES OF IRRADIATED MUTANTS IN MUNG BEAN FOR SPROUTS Guozhu Li,Zhenqian Guan,Jinsheng Wang,Chunrong Guo and Rufa Lin
YIELD AND NUTRITIONAL COMPOSITION OF SPROUTS OF IRRADIATED MUNG BEAN MUTANTS Guozhu Li,Wangcang Yang,Zhenqian Guan,Jinlong Liu
MUNG BEAN PRODUCTION AND FOOD DEVELOPMENT Xiong Zhang and Shanhai Feng
VISCOSITY OF GREEN BEAN STARCH PASTE Qunyu Gao,Lixin Huang,Junxia Zhou and Litian Zhang
NUTRITIONAL VALUE AND APPLICATIONS OF LENTIL HYACINTH BEAN Chengji Zhang and Fazhong Wang
EDIBLE BEAN OF HIGH QUALITY SMALL LENTIL Jun Lu and Yingbing Bai
UTILIZATION OF BLACK SOYBEAN Yongan Ma and Shanhai Feng
EXTRACTION AND THERMAL STABILITY OF THE NATURAL EDIBLE RED PIGMENT OF BLACK SOYBEAN Yongming Ma,Yuying Han,Jianying Liu,Qinchua
STUDIES ON THE RED PIGMENT OF BLACK SOYBEAN Yuying Han,Yongming Ma,Jianying Liu,Qinchuan Li and Huiying Ren
PROCESSED ORIENTAL VEGETABLES IN THE NORTH AMERICAN MARKET:QUALITY CONSIDERATIONS AND MARKET EXPANSION Samuel L.Wang
A PHYTOCYSTATIN FROM TOMATO FOR USE AS A SURIMI PROCESSING AID Norman F.Haard
NUTRITIONAL VALUE,DEVELOPMENT AND UTILIZATION OF GARLIC Yajun Du,Guangying Xu and Jianming Lu
EXTRACTION OF OIL FROM CHILI SEED AND ITS PROPERTIES Gongming Chang,Ming An,Qiuyan Sun,Hongyu Li,Sen Liu et al.
COMPOSITION AND APPLICATIONS OF THE EXTRACT FROM HANCOCK PEARLEVERLASTING Ming An,Xiaoyan Deng,Zhifang Tian,Bailing Zhou1,Sen L
PRESENT SITUATION AND PROSPECTS FOR DEVELOPMENT OF LOTUS FOODS IN CHINA Kexin Zhao
NUTRITIONAL VALUE AND DEVELOPMENT OF WALNUT KERNEL Rui Wang
THE MARKETING OF FRESH CHINESE JUJUBE(ZIZIPHUS JUJUBA MILL) Rufu Wang,Yuping Li and Wensheng Wang
STORAGE OF FRESH CHINESE JUJUBE(ZIZIPHUS JUJUBA MILL)USING HOLED PLASTIC BAGS Rufu Wang,Yuping Li and Sanhong Fan
APPLICATION OF ETHEPHON,GA<sub>3</sub> AND 2,4-D IN FRESH JUJUBE(ZIZIPHUS JUJUBA MILL)PRESERVATION Rufu Wang,Sanhong Fan and Yuping Li
NUTRITIVE COMPOSITION OF SEABUCKTHORN AND DEVELOPMENT OF HEALTH FOOD Yuzhen Zhao,Jianying Li and Fuheng Wu
CLINICAL STUDY OF HIPPOPHAE RHAMNOIDES SOFT DRINK POWDER FORTIFIED WITH ZN ON ZINC-DEFICIENT PRESCHOOL CHILDREN Xiaolan Yang,Ch
ANTI-SENESCENCE ACTIVITY OF MULBERRY FRUIT Xiaolan Yang,Xiaoli Zhou,Qingping Du,Xiangliu and Ying Gao
PROBIOTICS AND PREPARATION OF FERMENTATIVE MEDIA FOR YOGURT Qingliang Shi
STUDIES ON BREWED BEVERAGE OF WORT AND TOMATO JUICE Hongping Hou and Xueyan Meng
DEVELOPMENT AND QUALITY EVALUATION OF ALMOND SOYBEAN MILK FERMENTED WITHLACTIC ACID Lin Hao,Manxiang Ji and Shitao Ren
PREPARATION OF A FREEZE-DRIED DIRECT-TO-VAT CULTURE FOR YOGURT PRODUCTION Huiping Liu,Lizhen Ma,Fuhu Jiang and Yue Li
KIMCHI,A KOREAN TRADITIONAL FERMENTED FOOD:TECHNOLOGY AND DEVELOPMENT PROSPECTS Wan-Soo Park
THE APPLICATION OF HACCP IN SOFT-PACKED PINGYAO BEEF PRODUCTION Fuhu Jiang,Pinglan Li,Runsheng Liu and Yu-E Li
EFFECT OF PHOSPHATES ON THE PRODUCTION OF SPICED MUTTON Runsheng Liu,Huiping Liu,Lizhen Ma,Fuhu Jiang and Peng Wang
THE EFFECTS OF SUGAR,FAT AND SALT ON THE QUALITY OF GUANGDONG STYLE CHINESE STEAMED BREAD Sidi Huang and Ken Quail

ASIAN FOOD PRODUCT DEVELOPMENT: Focus on Specialty Grains and Grain Products

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