Contemporary food technology and its impact on cuisine

Asia Pacific Journal of Clinical Nutrition

Volumn 13, Issue 2, 2004, Pages 156-161

  Lupien, John R ^a   Ding, Xiao Lin ^b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b WUXI UNIVERSITY OF LIGHT INDUSTRY   (China)

Author keywords

Canning; Fermentation; Food additives; Food storage; Food technology; Frozen and chilled foods; Milling; Refrigeration; Urbanization

Indexed keywords

FOOD ADDITIVE;

CANNED FOOD; CONFERENCE PAPER; COOKING; FERMENTATION; FOOD; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; FREEZING; FRUIT; FRYING; URBANIZATION; VEGETABLE;

CHINA; DIET; FERMENTATION; FOOD PRESERVATION; FOOD TECHNOLOGY; HUMANS; URBANIZATION;

ANIMALIA;

EID: 3142588790     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (5)

1. Two Million Years of the Food Industry. Switzerland: Nestle, Vevey, 1992
2. McGee H. On Food and Cooking, the science and lore of the kitchen. New York: Scribner, 1984
3. Fan J, Mitchell JR, Blanshard JMV. The Effect of Sugars on the Extrusion of Maize Grits, I&II. Int J Food Sci Tech 1996; 31(1): 55-56.
4. Historical Estimates of World Population, US Census Bureau, Population Division, Washington DC, USA, 2003
5. Rose E. The World Population Explosion. Yale-New Haven Teachers Institute, New Haven, Connecticut, USA, 1998.