Boekhandel Douwes Den Haag

ACS SYMPOSIUM SERIES

The Chemistry of Korean Foods and Beverages

The Chemistry of Korean Foods and Beverages

ACS SYMPOSIUM SERIES

The Chemistry of Korean Foods and Beverages

ACS SYMPOSIUM SERIES: The Chemistry of Korean Foods and Beverages

 

Chemistry of Korean Foods and Beverages combines research on flavor and food composition in Korean cuisine, allowing this book to appeal to food scientists and chemists alike.


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Beschrijving ACS SYMPOSIUM SERIES: The Chemistry of Korean Foods and Beverages

As people embrace new traditional cuisines, curiosity about the chemical composition follows. Korean foods and beverages have been inspired by Korea's unique location and climate. Some Koreans believe food is medicine, and this belief promotes the use of balanced and nutritional ingredients. The most distinctive feature of Korean food is the prominent use of fermentation, including kimchi, gochujang, doenjang, and jeotgal. In this book, contributors describe the
chemistry that contributes to the flavor and composition of Korean cuisine, enabling this book to appeal to food scientists and chemists alike. It presents a scientific view of traditional and modern Korean foods that have essential roles in Korean culture, including health benefits, fermentation,
processing, safety, packaging, microbial properties, and flavors.


ISBN
9780841233690
Pagina's
208
Verschenen
Serie
ACS SYMPOSIUM SERIES
NUR
950
Druk
1
Uitvoering
Hardback
Taal
Engels
Uitgever
OUP USA

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