The Chemistry of Korean Foods and Beverages Hardback
Edited by Choon H. (Director, Director, Korean Chemical Industry Specialists Association) Do, Youngmok (Principal Scientist, Principal Scientist, Finlays) Kim, Agnes M. (Former Research Chemist, Natural Products Utilization Research Unit, Former Resea Rimando
Part of the ACS SYMPOSIUM SERIES series
Hardback
Description
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 thechemistry 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.
Information
-
Out of stock
- Format:Hardback
- Pages:208 pages
- Publisher:Oxford University Press Inc
- Publication Date:04/08/2021
- Category:
- ISBN:9780841233690
Information
-
Out of stock
- Format:Hardback
- Pages:208 pages
- Publisher:Oxford University Press Inc
- Publication Date:04/08/2021
- Category:
- ISBN:9780841233690
