Traditional Chinese food technology and cuisine

Asia Pacific Journal of Clinical Nutrition

Volumn 13, Issue 2, 2004, Pages 147-155

  Li, Jian Rong ^a   Hsieh, Yun Hwa P ^b  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b FLORIDA STATE UNIVERSITY   (United States)

Author keywords

Chinese food; Cuisine; Health; Processing; Traditional food

Indexed keywords

SODIUM CHLORIDE;

CHINA; CONFERENCE PAPER; COOKING; EGG; FERMENTATION; FILTRATION; FOOD; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; FREEZING; FRYING; HUMAN; PASTEURIZATION; POULTRY; RICE; SEA FOOD; SOYBEAN; VEGETABLE;

CHINA; COOKERY; CULTURE; FOOD; FOOD HANDLING; FOOD TECHNOLOGY; HEALTH; HUMANS;

GLYCINE MAX; SCYPHOZOA;

EID: 3142630100     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (20)

1. Deng GS. Storage and processing technology of vegetables. Beijing, China: Agriculture Publishing Co., 1989; 218-271 (Chinese).
2. Chen XP. Processing technology of fruit and vegetable products. Beijing, China: Agriculture Publishing Co., 1993; 158-175 (Chinese).
3. Fukushima D. Soy proteins for foods centering around soy sauce and tofu. J Am Oil Chem Soc 1981; 58 (3): 346-349.
4. Wang HL, Swain EW, Kwilek WF. Effect of soybean varieties on the yield and quality of tofu. Cereal Chem 1983; 60: 245-248.
5. Su SY. Study on the process of the rice healthcare wine. Shandong Food Fermentation 2000; 3: 35-36. (Chinese)
6. He GQ, Yin YM, He HJ, He GQ, Yin YM, He HJ, Zhang H. Primarily study on liquefying conditions in ethanol production from early indica rice. Chinese J Rice Sci 2002; 16 (4): 375-377 (Chinese).
7. Nishita KD, Bean MM. Physochemical properties of rice in rice in relation to rice bread. Cereal Chem 1979; 59: 46-49.
8. nd ed. New York: Van Nostrand Reinhold, 1991; 195-223.
9. Kreuzer R. Fish and its place in culture. In: Kreuzer R, ed. Fishery products. Surrey, England: Fishing News (Books), Ltd. and Food and agriculture Organization, United Nations, 1974; 24-27.
10. Floyd JM. The role of fish in Southeast Asian diets: focus on Indonesia, Malaysia, the Phillippines and Thailand. Infofish Marketing Digest. No. 4/85, 1985; 31-34.
11. Li LM. The preparation of the fish ball. The Process of the Aquatic Product 2002; 15: 47-48. (Chinese)
12. Omori M, Nakano E. Jellyfish fisheries in Southeast Asia. Hydrobiogia 2001; 451: 19-26.
13. Hsieh YHP, Leong FM, Rudloe J. Jellyfish as food. Hydrobiogia 2001; 451: 11-17.
14. Huang, YW. Cannonball jellyfish Stomolophus meleagris as a food resource. J Food Sci 1988; 53: 341-343.
15. Subasinghe S. Jellyfish processing. INFOFISH Int 1992; 4: 63-65.
16. Omori M. Edible jellyfish (Scyphomedusae: Rhizostomeae) in Far East waters. A brief review of the biology and fishery. Bull Plankton Soc Japan 1981; 28: 1-11 (in Japanese).
17. Hsieh Y-H P, Rudloe J. Potential of utilizing jellyfish as food in Western countries. Trends Food Sci & Tech 1994; 5: 225-229.
18. Xue Y. The process of the beggar-chicken. The process of poultry 2002; 14: 15-16. (Chinese)
19. Wang J, Fung DYC. Alkaline-fermented foods: A review with emphasis on Pidan fermentation. Crit Rev in Microbiol 1996; 22 (2): 101-138.
20. Trongpanish K, Dawson LE. Quality and acceptability of brine pickled duck eggs. Poultry Sci. 1974; 53: 1129-1133.