traditional chinese foods 2009 - li zaigui & tan hongzhuo

Food Science and Technology Series TRADITIONAL CHINESE FOODS: PRODUCTION AND RESEARCH PROGRESS No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services FOOD SCIENCE AND TECHNOLOGY SERIES Food Science and Technology: New Research Lorenzo V Greco and Marco N Bruno (Editors) 2008 ISBN: 978-1-60456-715-1 The Price of Food Meredith N Fisher (Editor) 2009 ISBN: 978-1-60692-440-2 Food Processing and Engineering Topics Maria Elena Sosa-Morales and Jorge F Velez-Ruiz (Editors) 2009 ISBN: 978-1-60741-788-0 Traditional Chinese Foods: Production and Research Progress Li Zaigui and Tan Hongzhuo 2009 ISBN 978-1-60692-902-5 Food Science and Technology Series TRADITIONAL CHINESE FOODS: PRODUCTION AND RESEARCH PROGRESS LI ZAIGUI AND TAN HONGZHUO Nova Science Publishers, Inc New York Copyright © 2009 by Nova Science Publishers, Inc All rights reserved No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher For permission to use material from this book please contact us: Telephone 631-231-7269; Fax 631-231-8175 Web Site: http://www.novapublishers.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers’ use of, or reliance upon, this material Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works Independent verification should be sought for any data, advice or recommendations contained in this book In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services If legal or any other expert assistance is required, the services of a competent person should be sought FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Zaigui, Li Traditional Chinese foods : production and research progress / Li Zaigui p cm Includes bibliographical references and index ISBN 978-1-61668-277-4 (E-Book) Food industry and trade China I Title TP369.C6Z35 2009 664.00951 dc22 2008055323 Published by Nova Science Publishers, Inc   New York CONTENTS Preface vii Chapter Mantou (Chinese Steamed Bread, CSB) Chapter Chinese Noodles 41 Chapter Chinese Rice Noodles 69 Chapter Starch Noodles 99 Chapter Tofu 193 Chapter Sufu 241 Chapter Douchi 259 Chapter Vinegar 289 Index 325 PREFACE It is generally admitted that the expression ‘traditional food’ refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods These traditional foods are an important component of Chinese people’s diet and the basis for their food habits and nutrition They also constitute an essential aspect of their cultural heritage and related closely to Chinese people’s historical background and to the environment in which they live During the last few decades, the development of international food trade and the extensive urbanization process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops Some traditional foods had withered away or are withering away The governing bodies of FAO have recommended that FAO give due consideration in its programme to the promotion of the production and consumption of traditional foods worldwide Several studies and projects have been initiated by FAO and EU in different parts of the world to survey existing traditional foods and food crops, especially Chinese traditional foods Accordingly, China government, academia and industry all begin to give more attentions to own traditional foods, study their nutritional values and identify ways and means of promoting their production and consumption In recent years, as a result of food globalization, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semiprocessed and high-tech foods For example, tofu is sold in almost all of supermarket even in west countries It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history This book however provides an up-to-date reference for traditional Chinese foods and a detailed background of history, quality assurance, and the manufacture of general traditional food products It contains topics not covered in similar books It is divided into chapters We shall highlight the main point in each of the chapters, with emphasis on additional viii Li Zaigui and Tan Hongzhuo background information that connects the individual chapters to others and to the overall theoretical concerns as well Chapter by Li Zaigui and Bi Ying (China Agricultural University), “Chinese steamed bread”, looked into the development of staple traditional food mantou (Chinese Steamed Bread, CSB) in: (1) The Definition, Categories and Consumption of CSB; (2) Materials for the production of CSB; (3) Situation and its development of processing technology for CSB making; (4) Researches on the requirements of flour quality for different kinds of CSB; (5) Methods which can improve CSB production including addition of different kinds of flour or additives; (6) Quality and properties of CSB Chen Jie (Henan University of Technology) in Chapter 2, “Chinese noodles”, detailed (1) history and development of noodles; (2) Raw materials for noodles making; (3) Processing technology and equipments for different kinds of noodles such as fine dried noodles, instant noodles and long life noodles; (4) Researches on noodles processing Liang Jianfen (China Agricultural University) in Chapter 3, “Chinese rice noodles”, brought follows information on rice noodles: (1) Origin, history and classifications of rice noodles; (2) Materials for rice noodle; (3) Processing procedures and (4) Quality evaluation In Chapter 4, “Starch noodles (Vermicelli)”, Tan Hongzhuo (Academy of State Administration of Grain) summarized the current knowledge on: (1) Definition, naming, history and categories of starch noodles; (2) The morphological, physico-chemical, thermal, rheological, characteristics and molecular structure of materials for starch noodles including mung bean starch, pea starch, common bean starch, sweet potato starch, potato starch, corn starch; (3) The traditional and modern processing technology for starch noodles; (4) structure and nutrition of starch noodle; (5) quality evaluation for starch noodles, and (6) quality improvement for starch noodles In Chapter 5, Li Jun (The Chinese Academy of Agricultural Sciences) and Qian Keying (China Agricultural University) analyzed the recent developments of “Tofu” This chapter including: (1) Definition, Origin, history and Categories, production and consumption of tofu; (2) Material for tofu producing; (3) Processing technology of tofu; (4) Researches and progress on processing, quality and nutrition of tofu Fan Junfeng (Beijing Forestry University) in Chapter 6, “Sofu (soybean cheese)” provided analysis of (1) introduction; (2) The classification of sufu; (3) Processing Development in sufu manufacture; (4) Enzymes Produced during Fermentation; (5) The characteristics of sufu and (6) Microbiological aspects of sufu In Chapter 7, Li Zaigui and Li Dongwen (China Agricultural University) presented a fermentation soybean- “douchi” It consisted from: (1) Introduction; (2) Materials for the production; (3) Processing technology of douchi; (4) Researches on douchi Finally, in Chapter 8, Lin Qin (Shanghai Institute of Technology), Chou Ju and Jiang Da (China Agricultural University) gave a detailed account on Chinese vinegar including to: (1) Introduction; (2) Raw Materials for vinegar processing; (3) Nutrition and taste of vinegar; (4) Manufacture of Chinese Vinegar; (5) Research and technological advances in vinegar; (6) Quality standards of vinegar in China Together the chapters presented here provide a wide-ranging conspectus of the variety of traditional Chinese foods Li Zaigui, with the help of Tan Hongzhuo, edited all of the parts The work of Ms Wang Aili, Ms Li Lu and Ms Yang Hong are also helpful 328 Index cholesterol, 189, 194, 256, 259, 280 chromatograms, 111, 112 chromatography, 64, 145, 274 chymotrypsin, 249 circulation, 57, 242 classification, viii, 6, 70 clay, 244, 303 cleaning, 69, 78, 79, 80, 198, 211, 222 clusters, 145 CMC, 48, 84, 176, 252 CO2, 23, 313 coagulation, 99, 102, 205, 206, 207, 208, 209, 211, 212, 222, 223, 227, 234, 242 coagulation process, 205, 242 coagulum, 222, 223 coalitions, 199 cognitive function, 35 cohesion, 47 cohesiveness, 19, 27, 31, 63, 150, 157, 158, 159, 165, 166, 174, 227, 231, 233 coil, 99 coliforms, 249, 270 colitis, 307 colloidal particles, 202 colloids, 199, 202 colon cancer, 313 colors, 179, 240 combined effect, 4, 307 commodities, 121 commodity, 36 communities, 164 community, 38, 49 comparative advantage, 170 compatibility, 178 complement, 48 complexity, 12, 17 compliance, 177, 178 components, 8, 14, 22, 26, 29, 34, 62, 72, 83, 104, 119, 170, 177, 178, 179, 202, 203, 215, 217, 249, 252, 259, 275, 282, 311 composites, 186, 210 composition, 4, 6, 19, 26, 34, 36, 38, 39, 40, 51, 62, 102, 104, 117, 122, 143, 185, 216, 224, 227, 234, 244, 247, 250, 252, 256, 273, 275, 292 compounds, 8, 16, 22, 246, 247, 248, 260, 275, 309, 315 compressive strength, 22 concentration, 47, 73, 76, 90, 110, 119, 124, 196, 200, 203, 205, 206, 208, 211, 212, 217, 218, 222, 226, 227, 232, 239, 244, 245, 261, 275, 285, 289, 303, 307, 311, 314 condensation, 23 conditioning, 140 conductivity, 204 confidence, 233 configuration, 31, 280 Confucius, 286 conjecture, 149, 176 conservation, 12 constant rate, 155 construction, consumers, 3, 11, 13, 37, 43, 54, 85, 87, 154, 155, 170, 179, 197, 203, 232, 245 consumption, vii, viii, ix, 35, 49, 52, 61, 69, 70, 71, 72, 78, 158, 193, 194, 195, 199, 200, 257, 258, 283, 289, 300, 312, 316 consumption habits, 69 contact time, 38 contaminants, 242 contamination, 16, 22, 36, 90, 242, 249, 251 control, 3, 5, 17, 24, 30, 31, 32, 33, 37, 53, 57, 63, 85, 89, 151, 171, 178, 181, 198, 205, 208, 218, 219, 223, 228, 231, 250, 263, 266, 280, 282, 300, 304, 305, 307, 310, 312, 313 control group, 310, 313 convection, 136, 141, 298 convergence, 46 conversion, 232, 247, 303 convex, 55 cooking, 25, 42, 45, 48, 51, 52, 54, 56, 58, 60, 63, 64, 70, 73, 74, 75, 76, 78, 84, 85, 86, 90, 91, 93, 97, 99, 107, 119, 126, 135, 138, 139, 140, 141, 142, 144, 147, 151, 154, 156, 157, 161, 162, 164, 165, 166, 167, 170, 173, 175, 186, 187, 189, 191, 198, 211, 222, 234, 262, 270, 289, 291 cooling, 13, 22, 36, 37, 57, 60, 73, 78, 86, 88, 97, 120, 129, 140, 141, 142, 143, 144, 146, 151, 155, 164, 176, 196, 242, 287 cooling process, 58 copper, 275 corn, viii, 16, 33, 34, 48, 64, 66, 110, 130, 131, 132, 133, 134, 142, 144, 157, 158, 162, 165, 170, 171, 173, 174, 177, 178, 180, 181, 183, 184, 185, 187, 287, 291, 292 coronary heart disease, 35 correlation, 26, 27, 28, 31, 61, 62, 72, 122, 123, 150, 152, 155, 158, 160, 168, 203, 206, 207, 208, 209, 214, 215, 219, 227, 235 correlation coefficient, 28, 31, 62 correlations, 26, 31, 34, 90, 91, 150, 214, 215 corrosion, 88 cost-effective, 141 costs, 179, 204, 291 cotyledon, 199 covalent, 6, 14 covalent bond, 14 Index covering, 257 crab, 175 cranberry, 119 CRC, 40, 181, 252 creep, 177, 178 crops, vii, 48, 164, 182, 183 cross-linking, 7, 38, 170, 230 cross-sectional, 53, 158 CRP, 281 crust, 1, 2, 23 cryogenic, 23, 62 crystalline, 4, 110, 128, 133, 145, 146, 147, 149, 154 crystallinity, 124, 147, 148, 150, 180, 184 crystallization, 24, 140, 150, 176 crystals, 23, 38, 60, 61, 128, 147 cultivation, vii, 243, 246, 247, 260, 269 cultural heritage, vii, 64 culture, 3, 16, 19, 39, 70, 191, 238, 242, 243, 246, 247, 248, 250, 252, 298 customers, 13, 32 cutters, 56 cutting force, 158 cycles, 177 cyclone, 102 cysteine, 7, 35 cysteine residues, cystine, 247 D damping, 114 danger, 280 database, 187 dating, decay, 307 decomposition, 74, 263 defects, 36, 287 definition, deformability, 231 deformation, 6, 39 degradation, 31, 83, 110, 122, 145, 151, 187, 247 degree of crystallinity, 129 dehydration, 38, 52, 53, 54, 58, 63, 72, 73, 76, 78, 87, 210 delivery, 37, 58 denaturalization, 224, 262 denaturation, 22, 218, 224, 225, 226, 231, 234 density, 55, 147, 201, 202, 232, 280, 292, 307 Department of Agriculture, 102, 187, 253 depolymerization, 110, 167 destruction, 38 detection, 289 developing countries (nations), 35, 121, 179, 233 deviation, 54, 64, 233 329 diabetes, 312 diabetic patients, 150, 280, 281 dialysis, 252 diaphoresis, 256 dibenzofurans, 232, 234 dibenzo-p-dioxins, 232, 234 diet, vii, 3, 34, 35, 99, 191, 282, 283, 294, 310, 311, 315 dietary, 31, 34, 35, 102, 150, 176, 252, 256, 275, 311, 312, 315, 318 dietary fiber, 31, 102, 150, 176, 275 diets, 189, 311, 315 differential scanning, 176, 181, 183 Differential Scanning Calorimetry (DSC), 124, 128, 134, 146, 147, 149, 176, 181, 183 diffraction, 107, 147, 150 diffusion, 4, 304 digestibility, 35, 150, 151, 152, 180, 184 digestion, 150, 244, 256, 259, 262 dioxins, 232, 234 dipole, 175 diseases, 249 disorder, 128 dispersion, 11 dissociation, 149, 226 distillation, 314 distilled water, 107, 108, 111, 112, 155, 156 distribution, ix, 6, 21, 26, 38, 51, 58, 61, 69, 80, 104, 109, 110, 111, 116, 125, 142, 182, 184, 204, 206, 227 disulfide, 14, 15, 47, 202 disulfide bonds, 14, 15, 202 divergence, 48 diversity, 280 dosage, 32, 179, 304 double helix, 154 douchi, vii, viii, 255, 256, 257, 258, 259, 260, 261, 262, 263, 264, 265, 266, 267, 268, 269, 270, 271, 272, 273, 274, 275, 276, 277, 278, 279, 280, 281, 282, 283, 284 drainage, 210 dry matter, 73, 90, 91, 156, 217 drying, 11, 41, 45, 49, 52, 53, 54, 56, 57, 58, 62, 78, 86, 87, 97, 99, 100, 101, 140, 141, 144, 145, 157, 159, 172, 179, 184, 195, 244, 262, 267, 277 drying technologies, 11 drying time, 49 ductility, 73 dung, 98 duodenum, 316 duration, 22, 23, 24, 82, 85, 90, 128, 132, 195, 198, 210, 299, 300, 304, 305 dust, 79 Index 330 E E.coli, 307 earthquake, 41 East Asia, 101, 120, 191, 306 eating, 2, 26, 34, 42, 48, 52, 64, 70, 96, 154, 164, 171, 189, 232, 234, 313 ecological, 28 Education, 318 Egypt, 286 elasticity, 5, 6, 19, 21, 28, 32, 33, 43, 46, 47, 50, 53, 63, 64, 145, 155, 158, 159, 160, 166, 171, 205, 206 elastin, 276 elderly, 234 electricity, 177, 202 electron, 103, 127, 132, 133, 146, 202, 246 electron microscopy, 103, 181 electron pairs, 202 electrons, 202 electrophoresis, 179 elephant, 166 elongation, 172 embryo, 69 EMG, 33 employment, 164 emulsification, 30 emulsifier, 29, 36, 63, 64, 77, 93 endosperm, 34, 44, 61, 73, 74, 119 endothelium, 276 endothermic, 146 endotherms, 128 end-to-end, 13 energy, 4, 34, 52, 63, 82, 114, 116, 123, 138, 139, 154, 202, 206, 233, 312 energy consumption, 52, 312 England, 101 entanglement, 134 entanglements, 229, 230 Enthalpy, 118 environment, vii, 15, 16, 36, 37, 56, 57, 82, 88, 178, 182, 198, 211, 228, 255, 256, 257, 260, 263, 299, 307, 313 environmental conditions, 80, 261 environmental effects, 28 enzymatic, 8, 122, 126, 180, 238, 252 enzyme inhibitors, enzymes, 3, 4, 6, 11, 22, 24, 31, 32, 38, 46, 56, 93, 144, 145, 147, 148, 149, 154, 238, 239, 244, 246, 247, 260, 261, 263, 265, 270, 275, 297, 304, 307, 318 epiphytes, 275 epithelium, 199 equilibrium, 138 equilibrium state, 138 erosion, 151 Escherichia coli, 250, 307, 317, 318 ester, 29, 92, 123, 172, 232, 261 esterification, 29, 172 esters, 24, 47, 64, 129, 133, 172, 184, 245, 246, 247, 265, 302, 305 ethanol, 16, 22, 239, 247, 250, 251, 252, 273, 285, 291, 292, 299, 300, 303, 304, 308, 311 Ethanol, 248, 284, 293, 295 Ether, 295 ethyl acetate, 306, 308 ethyl alcohol, 11 etiquette, 43 Europe, 286, 306 evaporation, 22, 53, 56, 87, 156, 299 examinations, 155 exclusion, 111, 112, 152 exercise, 313, 314, 315, 318 exporter, 194 exposure, 22, 168 extraction, 6, 122, 164, 183, 185, 198, 199, 200, 201, 203, 219, 220, 232, 241, 277, 308 extrusion, 51, 52, 64, 100, 140, 142, 143, 144, 164, 167, 172, 183, 187, 223 F family, 99, 102, 192, 263, 271 FAO, vii, 36, 121 farmers, 121 fast food, 99 fat, 3, 30, 44, 47, 54, 63, 72, 102, 104, 144, 189, 194, 222, 224, 247, 248, 275 fatigue, 313, 314, 318 fats, 222 fatty acids, 8, 245, 315 FDA, 35 fee, 144, 170 feeding, 35, 310 femur, 315 fennel, 261, 265, 267 fermentation technology, 1, 277, 283, 284, 296 fertilizer, 184 ferulic acid, 309 fiber, 4, 31, 44, 102, 120, 150, 164, 176, 201, 275 fiber content, fibrin, 275 fibrinolysin, 275, 277, 284 filament, 70, 112, 137 film, 5, 22, 30, 56, 192, 199, 201, 242, 243, 266, 267, 268 film formation, Index filtration, 11, 84, 200, 203, 274 fine dried noodles, viii, 41, 42, 43, 46, 49, 50, 51, 55, 63 fire, 41 fish, 258, 287 flatulence, 282 flavone, 309 flavonoids, 44 flavor, 2, 12, 16, 17, 19, 22, 36, 37, 43, 48, 61, 70, 85, 91, 144, 155, 161, 165, 196, 237, 238, 239, 240, 243, 247, 250, 255, 257, 259, 260, 261, 263, 265, 266, 267, 268, 287, 292, 299, 302, 303, 305 flavors, 17, 42, 46, 69, 189, 193, 240, 255, 267, 270, 291, 292, 301 flexibility, 17, 43, 45, 46, 50, 61, 62, 92, 158 float, 139 floating, 227, 286 flora, 250 flour, viii, 1, 2, 3, 4, 5, 6, 8, 9, 11, 12, 13, 14, 15, 16, 17, 19, 21, 22, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 43, 44, 45, 46, 47, 48, 50, 51, 55, 56, 58, 59, 60, 61, 62, 63, 65, 66, 70, 78, 97, 98, 101, 166, 170, 184, 239, 244, 261 flow, 12, 53, 58, 112, 114, 115, 116, 129, 138, 139, 182, 184, 204, 296 flow behaviour, 129, 139 flow curves, 112 fluctuations, 23, 24, 38 fluid, 74, 79, 92, 115, 313 fluidized bed, 23 foams, 86 focus group, 164, 181 focusing, 14, 313 folding, 14, 55, 56, 57 folklore, 285, 286 food, vii, viii, ix, 1, 2, 3, 11, 13, 22, 23, 25, 35, 36, 41, 43, 47, 48, 54, 60, 61, 69, 70, 90, 98, 99, 102, 120, 121, 126, 130, 151, 159, 160, 161, 163, 164, 166, 167, 168, 170, 175, 176, 179, 180, 181, 182, 185, 186, 187, 189, 190, 191, 192, 193, 195, 201, 231, 232, 233, 235, 237, 239, 244, 246, 247, 250, 251, 253, 255, 256, 261, 274, 280, 282, 283, 285, 286, 287, 294, 306, 307, 309, 313, 316, 317 food additives, 47, 170 food industry, 35, 126, 130, 187, 317 food poisoning, 250 food production, 121 food products, vii, ix, 35, 120, 160, 313 foodstuffs, 279, 283 Forestry, viii, 25 fortification, 36, 63 fractionation, 4, 5, 160 331 fracture, 53 fracture stress, 53 free radical, 8, 249, 252, 274, 275 freeze-dried, 125 freezing, 13, 20, 21, 23, 24, 37, 38, 56, 60, 97, 100, 140, 141, 142, 146, 157, 172, 179, 222, 223, 224, 234 fresh water, 102 fructose, 11 fruits, 233, 286, 287, 291, 292 frying, 41, 43, 48, 56 fungal, 31, 36, 63, 237, 243 fungi, 36, 37, 251, 253 fungus, 242 G gas, 4, 5, 8, 17, 20, 21, 24, 29, 30, 32, 38, 39, 116, 283, 304, 314, 318 gas phase, 304 gastric, 312 gastrointestinal, 150, 274 gastrointestinal tract, 150 gel, 64, 72, 74, 75, 76, 83, 86, 105, 119, 120, 126, 129, 134, 140, 145, 151, 157, 158, 160, 164, 166, 167, 171, 172, 176, 177, 179, 183, 190, 192, 194, 196, 202, 203, 205, 206, 209, 210, 211, 214, 217, 218, 219, 223, 224, 225, 226, 227, 228, 229, 230, 231, 233, 234, 235, 274 gelatin, 14, 199, 200, 205 gelatinization temperature, 43, 62, 75, 109, 111, 116, 119, 120, 124, 125, 129, 139, 151, 165, 168, 174, 175 gelation, 185, 211, 212, 234 gellan, 177 gels, 119, 134, 148, 151, 166, 177, 180, 184, 186, 226, 227, 231, 233 generation, 20, 179, 208, 313 genes, 73 genetics, 16 genistein, 275 genotype, 181, 216 genotypes, 123, 124, 159, 166, 183, 187, 216, 217 Georgia, 181 ginger, 255, 257, 261, 265, 266, 267, 270 ginseng, 310 glass, 74, 102, 156, 160, 164, 166, 176, 179, 245, 269, 271, 278 glass transition temperature, 176 globalization, vii, ix globulin, 226, 259 glucoamylase, 151, 304, 305 glucose, 11, 48, 63, 91, 154, 275, 278, 280, 298, 306, 312, 313 Index 332 glucose oxidase, 48 glucoside, 275 glutamic acid, 246, 275 glycemic index, 312 glycerin, 172 glycerol, 173, 174, 176, 183 glycine, 259, 274 glycol, 64, 78 glycoprotein, 178, 180 government, vii, ix, 35 grain, 35, 41, 42, 48, 49, 93, 100, 117, 120, 130, 131, 133, 134, 184, 185, 266, 287, 296, 298, 308 grains, 98, 101, 102, 264, 287, 306 Gram-negative, 38, 250 Gram-positive, 38, 250 granule shape, 116, 133 granules, 4, 51, 52, 77, 81, 102, 103, 104, 116, 117, 119, 120, 122, 123, 125, 126, 127, 128, 129, 130, 131, 133, 134, 139, 150, 160, 173, 174, 256, 257 grass, 198, 265 gravity, 100, 112, 135, 136, 137, 139, 198, 204 Greece, 286 green tea, 39 green tea extract, 39 groups, 5, 6, 15, 29, 39, 71, 75, 123, 127, 128, 167, 175, 202, 205 growth, 16, 36, 37, 46, 61, 82, 89, 230, 242, 243, 244, 245, 246, 250, 251, 252, 263, 270, 279, 292, 305, 307, 318 Guangdong, 2, 3, 27, 70, 71, 94, 255, 257, 259, 261 Guangzhou, 28, 49, 96 guidelines, 39 gums, 171, 176, 177, 181, 183 H halophiles, 250 handling, 8, 31, 37, 170, 232, 249 hands, 136, 139, 199, 264, 296 hanging, 200 hardening, 231 hardness, 19, 31, 45, 48, 61, 62, 63, 64, 65, 80, 85, 90, 91, 92, 140, 155, 157, 159, 165, 170, 171, 174, 175, 191, 196, 206, 207, 208, 211, 212, 213, 217, 218, 219, 222, 227, 229, 230, 231, 233, 259, 262, 266, 271, 272 harvest, 79, 195, 307 hazards, 170 health, 3, 34, 35, 54, 102, 170, 191, 194, 232, 233, 245, 251, 256, 257, 274, 276, 285, 286, 289, 292, 298, 316 health problems, 245 heart, 34, 35, 263 heart disease, 34, 35 heartburn, 194 heat, 4, 8, 17, 20, 22, 31, 36, 45, 53, 57, 58, 60, 74, 77, 82, 86, 102, 135, 168, 170, 179, 180, 182, 184, 186, 198, 204, 218, 231, 298, 299, 300 heat loss, 57 heat transfer, 45, 198 heating, 53, 57, 70, 73, 76, 77, 85, 86, 88, 98, 116, 126, 129, 130, 134, 140, 159, 176, 198, 202, 204, 205, 212, 217, 218, 222, 223, 224, 225, 226, 232, 235, 260 heating rate, 217, 218 hedonic, 154, 223, 228 height, 8, 9, 13, 14, 31, 39, 74, 128, 129, 133, 264 helix, 154 hematological, 280 hemicellulose, 199 hemisphere, 13 Hemoglobin, 281 hemolytic uremic syndrome, 307 herbs, 286 high pressure, 210 high risk, 315 high temperature, 53, 57, 63, 74, 86, 123, 206, 227, 304, 307 high-density lipoprotein (HDL), 280 high-fat, 248 high-performance liquid chromatography (HPLC), 179, 214, 215, 275, 283 histamine, 247 homogeneity, 249 homogenous, 15, 209 honey, 287 Hong Kong, 28, 49, 69 hormone, 35, 315 host, 57 hot water, 51, 56, 77, 92, 99, 100, 136, 142, 199, 203, 268 House, 182, 317 HPV, 124 human, 34, 35, 247, 313 humans, 120, 150, 256 humidity, 19, 22, 34, 45, 53, 56, 227, 243, 246, 247, 251, 263, 270 hydrate, 8, 14 hydration, 11, 47, 172, 202 hydro, 14, 29, 45, 47, 64, 202, 205 hydrochloric acid, 275 hydrodynamic, 227 hydrogen, 14, 30, 39, 75, 76, 124, 130, 172, 177, 202, 205 hydrogen atoms, 202 hydrogen bonds, 30, 75, 202, 205 hydrolases, 252 Index hydrolysis, 8, 11, 31, 44, 145, 146, 147, 149, 150, 151, 152, 154, 180, 182, 184, 197, 211, 245, 246, 247, 251, 252, 298, 305 hydrolyzed, 31, 145, 147, 148, 150, 152, 154, 196, 275 hydrophilic, 14, 29, 45, 47, 64, 172, 202, 205 hydrophobic, 14, 29, 47, 202, 222, 224 hydrophobic interactions, 224 hydrophobicity, hydrothermal, 168, 181, 186 hydroxide, 74 hydroxyl, 29, 39, 175, 308 hydroxypropyl, 181 hygienic, 269 hypertension, 249, 257, 258, 310 hypertensive, 310, 311, 318 hypocholesterolemic, 176 hypothesis, hysteresis, 112, 113, 116, 138 hysteresis loop, 112, 113, 116, 138 I ICC, 183 ice, 23, 24, 38, 48, 60, 61, 98, 157, 303 identity, IFT, 39, 250, 251 imitation, 52, 59 immersion, 23, 143, 198, 199, 211 immunity, 179, 256 immunodeficiency, 280 importer, 194 impurities, 198, 260, 292 in situ, 187 in vitro, 150, 151, 179, 180, 187, 275, 278, 308, 310, 311 in vivo, 150, 182, 275, 278, 310, 313 inactivation, 307 inactive, 36, 37, 77, 307 incentive, 35 incidence, 35, 313 inclusion, 4, 38, 173 income, 101 incubation, 243, 246, 247 incubation period, 243, 246 incubation time, 243 India, 102, 120, 122, 125, 150 Indians, 185, 190, 191 indication, 161, 162 indicators, 215 indices, 128, 150, 152 indigenous, 237, 250, 251, 253, 299, 317 Indonesia, 122, 125, 187, 191, 237, 256, 282 industrial, 17, 19, 41, 121, 268, 286 333 industrial production, 17, 19, 268 industrialization, 1, 48, 49, 61, 92 industry, vii, ix, 13, 19, 35, 69, 94, 95, 96, 126, 130, 179, 187, 237, 239, 283, 286, 317 infancy, 54 infant formulas, 35 infection, 36, 90, 232, 280 inferiority, 149 infinite, 114 inflammation, 313 inflammatory, 232, 308 influenza, 306 infrared, 37, 176 ingestion, 280, 281, 312 inhibition, 179, 249, 268, 275 inhibitor, 259, 274, 282 inhibitors, 6, 102, 249, 274 inhibitory, 245, 249, 251, 274, 279, 280, 283, 284, 308 inhibitory effect, 245, 308 injuries, 252, 249 innovation, 95, 250, 251 inoculation, 242, 243, 263 inoculum, 261, 276, 278, 300 inorganic, 63, 316 inorganic salts, 63 instant noodles, viii, 42, 43, 46, 48, 54, 55, 56, 57, 58, 63, 66 instruments, 64, 271 insulin, 256, 282 integration, 63, 73, 76, 93 integrity, 160 interaction, 14, 16, 105, 124, 131, 134, 172, 174, 175, 176, 217, 227, 231 interaction effects, 217 interactions, 6, 14, 39, 175, 176, 177, 178, 224, 227, 230 interfacial tension, 21 intermolecular, 123, 124, 175, 202, 224, 231 intermolecular interactions, 175 internal organization, 127 international trade, 288, 289 interphase, intestinal tract, 280 intestine, 276 intrinsic, 46, 54 inulin, 231, 233, 235 inventions, 190 iodine, 118, 119, 120 ionic, 14, 38, 175, 177, 181, 244 ionization, 202 ions, 45, 76, 196, 202, 275 iron, 35, 196, 232, 233 Index 334 irrigation, 73 isoelectric point, 197 isoflavone, 235, 256, 259, 275, 309 isoflavones, 35, 232, 249, 256, 274, 275, 282, 283 isolation, 102, 110, 111, 119, 136, 200, 203, 207, 211, 212, 252 isoleucine, 246, 274, 279 J Japan, 1, 2, 41, 42, 58, 99, 101, 121, 122, 125, 141, 189, 191, 193, 196, 198, 200, 205, 235, 251, 255, 256, 261, 282, 289, 292, 293, 297, 303, 308, 317 Japanese, 2, 41, 42, 98, 119, 182, 183, 186, 189, 192, 237, 249, 256, 283, 287, 292, 293, 294, 295, 296, 313, 317, 319 Jiangxi, 70, 96, 255, 257, 260 Jun, viii, 235 K kernel, 61, 62, 74, 75, 80, 81, 130, 195 ketones, 247 kidney, 35, 103, 104, 117, 119, 152, 161 killing, 307, 318 knots, 30 koji, 238, 262, 263, 290, 291, 296, 297, 298, 299, 303, 305, 318 Korea, 1, 42, 101, 121, 191 Korean, 98, 125, 183, 191, 234 L LAB, 16 labor, 12, 63, 178, 200 labor productivity, 63 lactic acid, 16, 63, 81, 82, 83, 87, 88, 89, 91, 96, 102, 107, 110, 111, 130, 170, 180, 264, 270, 305, 306, 313, 318 lactic acid bacteria, 16, 82, 91, 96, 264, 305, 306 lactobacillus, 279 Lactobacillus, 66 Lafayette, 182 land, 164 large-scale, 48, 49, 53, 189, 196, 197, 198, 205, 268, 271, 303, 305 latex, 122 Latin America, 121 leaching, 159, 174 leakage, 76, 86, 145, 224 lecithin, 33, 63, 259 legume, 100, 102, 117, 119, 120, 123, 125, 150, 151, 152, 159, 164, 180, 182, 184, 185 legumes, 101, 150, 152, 161, 162, 163, 164, 182, 255, 282 lettuce, 258 leucine, 246 life cycle, 306 lifestyle, 249 lifestyles, 189 light scattering, 110, 111 light transmittance, 128 limitation, 31, 53 linear, 6, 26, 126, 130, 149, 163, 175, 184, 308 linkage, 244 links, linoleic acid, 247 lipase, 48, 63, 243, 246 lipid, 4, 6, 8, 14, 24, 33, 36, 104, 120, 123, 147, 149, 184, 192, 194, 199, 202, 203, 204, 205, 211, 213, 214, 219, 221, 224, 227, 233, 242, 243, 245, 246, 247, 251, 279, 291, 318 lipid metabolism, 279 lipids, 4, 8, 15, 32, 33, 34, 40, 105, 149, 165, 173, 174, 176, 192, 195, 224, 227, 245, 246, 247, 280 lipophilic, 29 lipoprotein, 202, 280 lipoxygenase, liquefaction, 299 liquid chromatography, 179 liquid film, liquid phase, 189, 304 liquids, 87 liquor, 99, 102, 109, 122, 180, 242, 244, 261, 265 Listeria monocytogenes, 250 liver, 252, 276 living standards, LMW, local community, 38 location, 123, 216, 244 long life noodles, viii long period, 60 longevity, 43 losses, 46, 156, 165, 173 low molecular weight, 5, 6, 109, 145, 151, 153, 177 low temperatures, 22, 195 low-income, 101 low-temperature, 49, 50, 87, 140 lubrication, 116 lying, 20, 155 lysine, 35, 275 M Macao, 69 machinery, 22, 53, 63, 85, 283 machines, 3, 49, 54, 60, 78, 99, 164 macromolecules, 11, 110 magnesium, 45, 190, 196, 197, 203, 241, 242 Index maize, 3, 77, 84, 98, 100, 122, 125, 130, 133, 146, 152, 160, 161, 168, 169, 170, 182, 183, 184, 186, 187 Malaysia, 191 malic, 60 maltose, 11, 26, 145 Mantou, v, 1, 25 manufacturer, 37, 54 manufacturing, ix, 11, 41, 97, 99, 100, 101, 144, 179, 287 market, 12, 29, 37, 42, 54, 58, 69, 70, 98, 99, 101, 164, 178, 179, 244, 246, 257, 268, 286, 294, 303 market share, 58 marketability, 155 markets, 3, 42, 70, 99, 250 marrow, 119 MAS, 145 mask, 155 matrix, 4, 14, 23, 24, 50, 119, 140, 177, 226, 230, 232 maturation, 244, 247, 296, 298, 300, 302, 305, 306 maturation process, 303, 305 MCV, 281 meals, 281, 312 measurement, 54, 76, 159, 176, 181 meat, 191, 194, 251, 287 mechanical properties, 75, 91, 92, 95 media, 45 medication, 255 medicine, 274, 287 melanin, 275 melt, 147 melting, 128, 147, 149, 176 melting temperature, 149, 176 melts, 144 membranes, 22 men, 232 metabolic, 16, 82, 298, 300, 313 metabolic acidosis, 313 metabolism, 16, 279, 313, 315 metabolites, 298 metal ions, 275 metalloproteinases, 313 metals, 90 methionine, 35, 247 metric, 237 MgSO4, 196 mice, 178, 311, 313 microbes, 256, 263, 264, 267, 270, 275, 279, 297, 315 microbial, 22, 37, 39, 61, 82, 88, 217, 231, 235, 249, 250, 251, 253, 279, 292, 297, 302 microflora, 16, 249 335 microorganisms, 16, 19, 22, 36, 38, 61, 82, 89, 90, 200, 237, 238, 242, 244, 250, 252, 256, 259, 260, 261, 279, 280, 292, 297, 298, 299, 306, 318 microscope, 64, 133, 224 microscopy, 103, 140, 181 microstructure, 22, 217, 224, 225, 226, 230, 231, 252 microwave radiation, 37, 87 migration, 37, 52 milk, 189, 190, 192, 194, 198, 199, 200, 201, 202, 203, 204, 205, 206, 210, 231, 238, 252 Millennium, 66 millet, 3, 41, 133, 184, 287, 291, 309 minerals, 35, 72, 178, 190, 203, 291, 292 mixing, 4, 8, 13, 14, 15, 17, 19, 23, 24, 26, 28, 31, 32, 41, 43, 44, 45, 56, 59, 76, 77, 97, 139, 144, 179, 196, 242, 264, 267 MMP, 313 MMP-2, 313 MMP-9, 313 MMPs, 313 mobility, 149 model system, 308 modeling, 184, 318 models, 141, 217, 307 modulation, 55 modulus, 92, 126, 134, 157, 158, 172, 224, 225, 226 moisture content, 11, 46, 47, 53, 71, 72, 74, 80, 83, 84, 86, 87, 93, 94, 102, 112, 113, 135, 137, 138, 139, 141, 164, 168, 219, 222, 241, 242, 243, 244, 257, 262, 263, 264, 266, 267, 268, 273 mold, 22, 90, 94, 143, 209, 210, 230, 238, 242, 243, 244, 247, 250, 252 molecular structure, viii, 6, 47, 109, 151, 168, 202 molecular weight, 4, 5, 6, 15, 109, 110, 111, 112, 125, 145, 151, 153, 172, 177, 178, 181, 202, 227, 229, 259 molecular weight distribution, 111 molecules, 30, 37, 45, 53, 56, 72, 75, 76, 109, 118, 120, 125, 126, 128, 130, 134, 145, 146, 149, 151, 160, 184, 186, 202, 223, 224, 226, 229, 230, 231, 304, 307 monolayers, monomeric, 5, 6, 175 monosaccharides, morning, 12 morphological, viii, 127, 130, 134, 185 morphology, 117, 127, 128, 131, 151, 174 motion, 202 mould spores, 37 moulding, 19 mouse, 309, 313 mouth, 64, 72, 73, 77, 144, 170, 244, 296 movement, 24, 36, 53, 202 Index 336 mucoid, 36 mucus, 60 muscle, 313 mutant, 118 mutants, 182, 277 Myanmar, 102 mycelium, 242, 243, 244, 246, 247, 253 N NaCl, 76, 176, 242, 244, 250, 269, 270, 289 naming, viii, 288 native starch granules, 128 natural, 16, 24, 38, 58, 60, 63, 64, 81, 82, 83, 90, 92, 93, 95, 96, 102, 116, 169, 175, 189, 196, 202, 238, 239, 242, 256, 260, 261, 263, 268, 270, 280, 285, 287 natural environment, 16, 260 natural food, 60 Navy, 120 negative relation, 215 network, 4, 5, 6, 11, 15, 17, 19, 20, 23, 24, 30, 43, 45, 48, 50, 51, 52, 59, 61, 62, 63, 64, 144, 148, 150, 175, 194, 196, 205, 209, 210, 223, 224, 226, 227, 229, 231, 232 New York, 39, 40, 180, 181, 253, 317, 318 Newtonian, 92, 112, 114 nitric acid, 89 nitrogen, 202, 247, 248, 260, 272, 273, 279, 281, 282, 293, 305 NMR, 145 noise, 200 non-Newtonian, 92, 112 normal, 34, 43, 45, 69, 84, 93, 133, 160, 182, 184, 222, 232, 242, 247, 263, 266, 298, 311, 316 North America, 102 North Korea, 256 Northern China, 190 NTS, 169 nucleotides, 251 nutrient, 47, 76, 211, 255, 270 nutrients, 16, 82, 178, 179, 270, 292 nutrition, vii, viii, 34, 35, 40, 63, 64, 69, 102, 192, 199, 211, 214, 227, 232, 234, 292 nuts, 287 nylon, 156, 201 O oat, 35, 48, 169, 262 obesity, 312 observations, 134, 148, 169 obsolete, 164 O-D, 180 Ohio, 252 oil, 29, 33, 43, 48, 54, 56, 57, 87, 92, 93, 156, 194, 195, 198, 216, 217, 257, 261, 265, 287 oil production, 194 oils, 287 older people, 43 oleic acid, 247 oligomers, 31 oligosaccharides, 34, 126, 145, 152, 256, 292 optical, 224 optimization, 13, 39, 139, 181, 283 organic, 17, 22, 82, 87, 88, 89, 251, 292, 298, 307, 313 organism, 31, 38, 247, 307 organoleptic, 160, 171, 238 oscillations, 77 osteoporosis, 35, 315, 316 ovariectomized, 315, 318 ovariectomy, 316 oxidants, 15, 31, 44 oxidation, 15, 88, 144, 167, 170, 183, 292, 304 oxidative, 252, 303, 313 oxidative stress, 252, 313 oxygen, 22, 44, 202, 249, 261, 292, 300, 304, 313 oyster, 230, 235 P Pacific, 121 packaging, 22, 36, 54, 58, 60, 61, 168, 179, 269, 271 pancreatic, 150, 151, 152 parameter, 32, 114, 139 parathyroid, 315 parathyroid hormone, 315 particles, 30, 51, 59, 62, 142, 196, 202, 259, 262, 265, 266, 268 pasta, 97, 141, 142, 165, 179 pasteurization, 89, 250, 287 patents, 166, 187 pathogenic, 250, 270, 280, 282, 306 pathogens, 90, 250, 253 patients, 150, 255, 276, 280, 281 Pb, 270, 317 PCA, 150 PCDD/Fs, 232, 234 PCs, 150 pea starch, viii, 117, 118, 119, 144, 162, 167, 183 pearls, 187 pectin, 73, 199 Pediococcus, 250 pepsin, 246, 249 peptidase, 249 peptide, 249, 274, 275, 279, 283, 305 Index peptides, 4, 104, 247, 248, 251, 252, 256, 275, 279, 283, 284 PER, 35 per capita, 164 perception, 12 perilla, 261, 265 permeation, 46, 145 permit, 51, 142, 143 peroxidation, 44 person-to-person contact, 307 Peru, 122, 123, 125 petroleum, 33 pH, 17, 19, 21, 31, 36, 38, 45, 46, 58, 60, 66, 77, 81, 82, 83, 87, 88, 89, 168, 196, 197, 205, 211, 212, 216, 217, 292, 293, 304, 307, 313, 314 pH values, 82, 168, 314 phenol, 308, 309 phenolic, 308, 309 phenotypes, 117 phenylalanine, 245, 259, 274, 279 Philippines, 98, 122, 125, 166, 239, 256 phosphate, 47, 64, 66, 76, 84, 123, 127, 128, 129, 133, 167 phosphorus, 35, 123, 160, 165, 203 physical properties, 63, 138, 141, 160, 168, 170, 171, 181, 184, 187, 202, 225, 226, 234, 246, 251 physicians, 255 physicochemical, 11, 34, 90, 101, 103, 120, 122, 158, 182, 183, 184, 185, 187, 202, 270 physico-chemical characteristics, 119 physico-chemical properties, 11, 34, 90, 103, 122, 151, 158, 182, 183, 184, 186, 187, 202, 227 physiological, 150, 249, 275, 306, 307 physiology, 127 pig, 275 pigments, 44, 163 pipelines, 204 planar, 147 plants, 182, 189, 233, 238, 243, 274, 287, 296 plasma, 311 plastic, 22, 53, 87, 135, 154, 196, 243, 266, 267, 268, 269, 271, 306 plasticity, 5, 6, 43, 44, 45, 51, 92 platelet, 311 platelet aggregation, 311 plausibility, 190 play, 23, 24, 43, 47, 61, 82, 158, 227, 249, 310 poisoning, 250 polarization, 103, 122 polarized light, 119 pollution, 95, 161, 163, 313 polyethylene, 136 polymer, 7, 175 337 polymerization, 31, 91, 109, 110, 111, 118 polymers, 5, 6, 26, 38, 154, 180, 182, 183 polynomial, 307 polypeptide, 202, 227, 273 polysaccharide, 171, 175, 176, 177, 183, 229 polysaccharides, 4, 14, 24, 31, 34, 177, 181 polyunsaturated fat, polyunsaturated fatty acid, polyunsaturated fatty acids, poor, 7, 11, 17, 23, 29, 35, 43, 50, 73, 75, 77, 142, 144, 148, 151, 163, 206, 209, 298 population, 17, 145, 232 pore, 55, 146, 232 pores, 22, 84, 133, 146 pork, 233 porosity, 197, 292 porous, 22 positive correlation, 4, 7, 26, 28, 61, 62, 155, 159 postmenopausal, 35 postmenopausal women, 35 potassium, 74 potato, viii, 77, 98, 99, 100, 101, 102, 105, 121, 122, 123, 124, 125, 126, 127, 128, 129, 140, 142, 144, 145, 147, 151, 152, 157, 158, 159, 160, 162, 164, 165, 166, 167, 168, 169, 170, 171, 173, 174, 176, 177, 178, 180, 181, 182, 183, 184, 185, 186, 187, 291 potato starch, viii, 144, 162 potatoes, 121, 122, 127, 129, 166, 183, 184 powder, 41, 46, 47, 48, 74, 76, 79, 84, 87, 230, 231, 235, 244, 298 powders, 77 power, 8, 21, 47, 48, 72, 73, 75, 83, 92, 105, 114, 118, 119, 120, 123, 127, 128, 130, 131, 165, 167, 171, 172, 174, 175, 198, 199, 200, 308 powers, 127 practical knowledge, 296 precipitation, 75 prediction, 184 preference, 70, 158, 161, 176 preservative, 63, 89, 96, 194, 287, 294 preservatives, 60, 87 press, 11, 84, 210, 250, 300 pressure, 21, 28, 46, 52, 53, 62, 86, 88, 93, 144, 160, 171, 200, 204, 210, 249, 256, 268, 274, 306, 310, 311 prevention, 77, 85, 92, 93, 232 preventive, 311 principal component analysis, 150 probability, 16, 18, 227 probe, 157, 158 processing variables, 140, 141, 159, 187 producers, 14, 191, 257, 298 Index 338 production technology, 59, 60 productivity, 63, 179 proliferation, 179 property, 30, 45, 48, 55, 62, 63, 92, 94, 96, 116, 144, 148, 152, 154, 157, 305 propylene, 64, 78 proteases, 244, 246, 248, 270, 274, 279 protection, 22, 102, 202 protein analysis, 215 protein structure, proteinase, 253, 260, 261, 304, 305 protein-protein interactions, 227 proteins, 5, 6, 8, 14, 15, 21, 24, 30, 34, 36, 45, 50, 63, 178, 191, 195, 202, 214, 215, 218, 225, 227, 232, 234, 235, 247, 248, 251, 252, 265, 292 proteolytic enzyme, 246, 252 Pseudomonas, 250 public, 168 pumping, 11 pumps, 57 purification, 252, 277 putrescine, 247 PVC, 211 pyrophosphate, 47, 76 Q quality control, 262, 283 quality improvement, viii, 95 quality standards, 54 R radiation, 37, 267 radical structures, 275 radius, 178 radius of gyration, 178 rain, 98 rancid, 44 random, 31 range, 14, 22, 24, 27, 32, 62, 74, 75, 84, 104, 105, 109, 112, 116, 118, 119, 120, 122, 123, 124, 125, 128, 129, 131, 133, 137, 138, 139, 140, 147, 149, 151, 155, 202, 203, 219, 240, 244, 262, 273 rats, 278, 310, 311, 315, 318 raw material, vii, 2, 22, 37, 78, 79, 95, 96, 99, 100, 101, 102, 164, 179, 191, 194, 204, 214, 259, 285, 287, 290, 291, 292, 294, 296, 298, 299, 300, 305 raw materials, vii, 22, 37, 78, 79, 99, 100, 179, 191, 194, 285, 290, 291, 292, 294, 298, 299, 300, 305 reaction temperature, 168, 169 reaction time, 168 reactive oxygen, 249 reagents, 47 reclamation, 25 recognition, 35 recombination, 176 reconcile, 149 recontamination, 22 recovery, 167, 219, 220, 306, 313, 314, 318 recrystallization, 151, 157, 164 red light, 155 redistribution, 32 reflection, 149 refractive index, 110, 111 refrigeration, 11, 143, 190 regional, 101, 191 regression, 217 regular, 33, 34, 154, 231, 242 regulation, 51, 249, 307 rehabilitation, 72 rehydration, 11, 23, 56, 60, 77, 79, 87, 90, 92, 93, 170 relationship, 14, 15, 24, 25, 39, 44, 64, 95, 96, 109, 151, 172, 177, 178, 179, 209, 213, 214, 215, 235, 250, 272, 308, 309 relationships, 6, 26, 151, 215 relatives, 43, 190 relaxation, 123 reliability, 181 religion, 191 Renaissance, 286 reproduction, 199, 305 Research and Development (R&D), 62, 66, 252, 277 reservation, 36, 90, 204 residues, 7, 30, 125, 145, 146, 147, 148, 149, 185, 200, 275, 285, 293, 311 resilience, 31 resistance, 4, 6, 9, 22, 26, 27, 28, 29, 30, 39, 55, 61, 101, 116, 139, 147, 149, 156, 202, 307 resolution, 126 resources, 166 respiration, 199 respiratory, 306 response surface methodology (RSM), 39 restaurants, 49, 69, 191, 193, 258, 289 retail, 86 retardation, 177, 268 retention, 4, 5, 8, 21, 23, 24, 29, 30, 31, 32, 38, 109, 196, 200, 205, 206, 208, 209, 230 retention power, 21 retention volume, 109 rheological properties, 7, 8, 11, 21, 30, 48, 101, 112, 126, 134, 137, 160, 181, 183, 185, 186, 227, 231, 235 rheology, 24, 30, 38, 126 Index rice, vii, viii, 1, 3, 16, 34, 42, 48, 66, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 98, 140, 152, 170, 183, 184, 187, 237, 238, 239, 242, 244, 287, 290, 291, 292, 293, 294, 295, 296, 297, 298, 300, 304, 306, 308, 309, 310, 311, 312, 318 rigidity, 134 risk, 34, 35, 232, 312, 315 rods, 38, 100, 101 rolling, 41, 48, 51, 52, 142, 143 rolls, 2, 3, 13, 20, 51 Rome, 286 room temperature, 11, 13, 17, 34, 51, 58, 60, 75, 78, 80, 81, 87, 88, 92, 136, 141, 199, 211, 238, 241, 242, 243, 244, 245, 247, 260, 263, 265 RP-HPLC, 214, 215 rural, 16, 164, 233, 261 rural areas, 261 rural communities, 164 S Saccharomyces cerevisiae, 16 safety, 39, 44, 82, 90, 96, 250, 251, 279, 280, 282 sales, 192, 257 saline, 242, 244 Salmonella, 250 salt, 3, 5, 6, 45, 46, 47, 55, 76, 86, 88, 176, 190, 196, 237, 238, 239, 242, 243, 244, 245, 257, 258, 259, 261, 262, 265, 266, 267, 268, 274, 280, 282, 289, 292, 302, 316 salts, 63, 84, 88, 89, 190, 238, 241 sample, 31, 32, 83, 147, 149, 151, 154, 155, 156, 170, 171, 174, 245, 277 sand, 45 sanitation, 37, 95, 205, 211, 282, 316 scalability, 46 scanning calorimetry, 184 scanning electron, 127, 132, 146, 246 scanning electron microscopy (SEM), 127, 132, 181, 226 scatter, 131 scattering, 110, 111, 178 scores, 9, 26, 30, 33, 35, 38, 129, 140, 155, 163, 170, 171, 176, 223, 227 SDS, 28, 150 seasonings, 48, 61, 259, 265, 268, 289 secret, 239 security, 90 sediment, 73, 79, 156 sedimentation, 28, 122 seed, 5, 117, 163, 216, 234 seeds, 102, 199, 224, 241, 298, 300 sensitivity, 112, 116 339 separation, 4, 32, 151, 157, 172, 198, 199, 200, 201, 215 series, 6, 22, 52, 140, 143 serine, 259, 275 serum, 232, 234, 259, 279, 280, 315 serum ferritin, 232 sesame, 257, 261, 265 Shanghai, viii, 48, 99, 101, 257, 317 shape, 2, 9, 13, 20, 41, 43, 48, 52, 56, 70, 85, 87, 100, 116, 117, 126, 131, 133, 135, 143, 167, 209, 227, 238, 242, 243, 257 shaping, 20, 55 sharing, ix shear, 43, 53, 91, 92, 101, 112, 113, 114, 115, 116, 137, 138, 139, 165, 184 shear rates, 113, 114, 138 Shell, 231 Shigella, 250 short period, 19, 218 shortage, 36, 300 short-term, 138, 176, 177, 178 shrimp, 175 silk, 43, 52, 99, 180 silver, 43, 70 similarity, 190 Singapore, 99, 101, 186, 191 siphon, 102 skeleton, 275 skin, 1, 9, 14, 18, 26, 30, 32, 37, 94, 191, 192, 198, 199, 262, 309, 313 slag, 57 smoothness, 6, 27, 30, 47, 62, 77, 170 SO2, 162 socioeconomic status, 233 SOD, 249, 252 sodium, 24, 37, 38, 39, 45, 47, 48, 64, 76, 77, 84, 88, 89, 167, 168, 170, 177, 194, 196, 269, 307 soil, 262 solid state, 189, 196, 237, 277, 296 solid-state, 292, 294, 297 solubility, 6, 15, 72, 73, 105, 119, 120, 123, 127, 128, 130, 131, 140, 159, 165, 166, 167, 171, 172, 174, 175, 179, 196, 228 solvents, sorbitol, 64 Sorghum, 290, 291 sorption, 205 South Africa, 194 South America, 121 Southeast Asia, 1, 2, 3, 101, 164, 256, 297 soy, 35, 36, 40, 190, 192, 196, 200, 201, 202, 203, 204, 205, 209, 218, 220, 221, 222, 223, 227, 229, 340 Index 230, 231, 232, 239, 241, 242, 251, 252, 259, 275, 279, 283, 287, 297, 317, 319 soy bean, 251 soybean seed, 199, 216, 224, 234 soybeans, 35, 192, 194, 195, 196, 198, 199, 203, 204, 208, 211, 212, 213, 214, 217, 219, 222, 223, 224, 227, 232, 234, 241, 242, 253, 255, 256, 257, 259, 260, 262, 263, 264, 265, 266, 267, 268, 269, 270, 272, 274, 275, 279, 280, 282 soymilk, 192, 195, 196, 198, 200, 202, 203, 204, 205, 206, 207, 208, 209, 211, 212, 216, 217, 218, 219, 220, 221, 222, 223, 224, 225, 226, 227, 230, 232, 234, 235, 241, 242, 245, 249, 292 species, 16, 36, 49, 238, 250, 252, 256, 260, 271, 298, 305 specific gravity, 139, 198 specific surface, 160 specificity, 48 spectroscopy, 145 spectrum, 97, 176 speculation, 149, 190 speed, 15, 20, 29, 45, 49, 50, 51, 52, 53, 55, 57, 58, 59, 85, 93, 144, 157, 158, 196, 197, 199, 200, 202, 205, 206, 209, 210, 211, 224, 259 spices, 189, 239, 244, 286 spigot, 286 spinach, 179, 232 spore, 36, 243 sprouting, 28 SRD, 213 stability, 5, 8, 20, 21, 24, 26, 28, 30, 31, 32, 39, 45, 47, 49, 61, 66, 82, 119, 124, 129, 140, 159, 160, 165, 174, 181, 187, 201, 216, 277 stabilization, 21, 183 stabilize, 14, 30 stages, 53, 147, 157, 158, 168, 250, 296, 298 stainless steel, 22, 55, 136, 306 standard deviation, 104, 105 standards, viii, 3, 44, 45, 46, 54, 316, 317, 319 Standards, 156, 161, 186, 270, 316, 319 staphylococcus, 249, 250, 306 starch blends, 162 starch granules, 4, 8, 14, 37, 43, 50, 51, 86, 102, 103, 104, 116, 119, 121, 122, 123, 126, 127, 128, 129, 130, 131, 133, 134, 139, 140, 146, 150, 151, 173, 174, 177, 180, 186, 291 starch polysaccharides, 4, 14, 24, 31 STD, 226 steady state, 144 steel, 22, 55, 58, 136, 141, 271, 306 steric, 172 sterilization, 88, 89, 95, 269 stiffness, 4, 22 stock, 24 stomach, 256 storage, 5, 12, 21, 22, 23, 24, 36, 38, 54, 56, 64, 87, 92, 93, 124, 126, 128, 131, 132, 134, 146, 151, 177, 178, 182, 187, 195, 196, 199, 205, 212, 214, 230, 231, 235, 260, 289, 303, 306 strain, 20, 73, 91, 92, 171, 277, 307 strains, 11, 24, 36, 84, 85, 280, 282, 307 strategies, 37, 96, 282 streams, 138 strength, 5, 6, 17, 22, 23, 24, 26, 27, 28, 30, 39, 43, 53, 59, 61, 62, 63, 64, 73, 74, 94, 97, 105, 119, 120, 133, 145, 157, 160, 164, 167, 168, 172, 175, 197, 217, 220, 224, 225, 226, 228, 229, 230, 231, 235 stress, 20, 51, 53, 91, 92, 112, 113, 114, 115, 138, 155, 171, 252, 307, 312, 313 stress level, 113 stretching, 14, 61, 91, 155 stroke, 310 structural protein, substances, 23, 29, 45, 82, 93, 161, 175, 249, 252, 256, 257, 260, 265, 302 substitutes, 93, 267 substitution, 121, 166, 167 substrates, 145, 160, 162, 246 subtilisin, 277 sucrose, 11, 47, 64, 217 suffering, 205 sugar, 3, 11, 17, 27, 83, 179, 194, 203, 216, 217, 239, 244, 275, 289, 291, 292, 293, 298, 303 sugars, 11, 34, 122, 251, 265, 285 sulfate, 191, 192, 196, 197, 222, 232, 289 sulfur, 77, 102, 247, 271 sulfur dioxide, 77 sulphate, 217, 227, 228, 241, 242 summer, 37, 80, 81, 102, 135, 300, 302 Sun, 2, 3, 8, 9, 10, 40, 63, 66, 73, 81, 82, 88, 89, 90, 95, 96, 98, 275, 277, 279, 283 sunlight, 242 supernatant, 73, 102, 156, 308 supplements, 179 supply, 57, 114, 120, 173, 244, 286, 300 suppression, 17 surface area, 304 surface energy, 205 surface layer, 53 surface water, 52, 53 surfactant, 30 surplus, 53 survival, 38, 250, 318 susceptibility, 122, 151, 152 suspensions, 128, 134 Index swallowing, 155 sweet potato starch, 99, 105, 121, 122, 123, 124, 125, 126, 140, 145, 147, 151, 157, 159, 163, 166, 170, 172, 176, 177, 178, 180, 183 swelling, 43, 51, 62, 72, 73, 74, 75, 77, 87, 101, 105, 107, 118, 119, 120, 123, 126, 127, 128, 130, 131, 140, 144, 156, 157, 158, 159, 160, 165, 167, 171, 173, 174, 175, 202 Switzerland, 252 symptoms, 35 synthetic polymers, 154 systems, 22, 37, 39, 94, 95, 151, 176, 227, 252, 304 T Taiwan, 49, 70, 101, 121, 247, 250, 252 tanks, 204 tannin, 292 targets, 49 taste, viii, 2, 6, 13, 26, 38, 44, 51, 56, 58, 60, 61, 62, 64, 70, 72, 73, 74, 78, 79, 91, 92, 94, 155, 162, 179, 191, 195, 196, 197, 198, 200, 237, 243, 244, 246, 247, 257, 259, 262, 263, 267, 268, 271, 273, 285, 289, 292, 301, 316 tau, 98, 237 tea, 39 technology, viii, 13, 23, 29, 38, 39, 41, 42, 48, 49, 50, 60, 62, 64, 70, 83, 88, 94, 95, 96, 135, 179, 187, 190, 197, 198, 214, 220, 256, 261, 270, 271, 277, 280, 282, 317 teeth, 64, 91, 155 tensile, 32, 53, 63, 64, 65, 97, 160, 163, 164, 167, 168, 171, 172 tensile strength, 63, 64, 97, 160, 163, 164, 167, 168, 172 tensile stress, 53, 171 tension, 21, 172 textile, 167 Thai, 98, 156 Thailand, 98, 101, 191, 237 thawing, 23, 140, 177 therapeutic agents, 280 therapy, 35, 312 thermal denaturation, 218, 225, 226, 234 thermal properties, 109, 130, 187 thermal treatment, 87 thermograms, 108 Thomson, 184 three-dimensional, 144, 149 threshold, 289 thresholds, 289 thrombus, 275, 277, 311 time consuming, 297 tin, 271 341 tissue, 50, 51, 53, 199, 209 tofu, vii, viii, 189, 190, 191, 192, 193, 194, 195, 196, 197, 198, 199, 200, 201, 202, 203, 204, 205, 206, 207, 208, 209, 210, 211, 212, 213, 214, 215, 216, 217, 218, 219, 220, 221, 222, 223, 224, 225, 226, 227, 228, 229, 230, 231, 232, 233, 234, 235, 237, 238, 239, 240, 241, 242, 243, 244, 246, 247, 248, 249, 250, 251, 252, 253, 262, 283 Tokyo, 252, 317 tolerance, 26, 28, 63, 307 tomato, 267, 291 torque, 144 total cholesterol, 280 total product, 192 toughness, 47, 50, 61, 62, 64, 72, 74, 76, 77, 79, 90, 92, 93, 94 toxicity, 38, 102, 178, 250, 280 toxicological, 238 TPA, 31, 157, 165, 313 trade, vii, 288, 289 tradition, 13, 179, 232 transducer, 157 transfer, 45, 52, 136, 144, 185, 198, 304 transformation, 14 transgenic, 194 transglutaminase, 217, 235 transition, 23, 109, 116, 128, 139, 146, 149 transition temperature, 116, 128, 139, 176 translation, 237 transmission, 52, 58, 62 transparency, 138, 141, 142, 154, 155, 158, 161, 162, 164, 165, 167, 171 transparent, 97, 102, 135, 142, 144, 156, 163, 164, 170, 172, 276 transplantation, 313 transport, 22, 86, 143, 173, 292, 304 transportation, 11, 53, 58, 59, 78 trees, 287 trial, 30, 130, 170, 296 trial and error, 296 triglyceride, 280 trypsin, 102, 246, 249, 259 Tryptophan, 245 tuber starches, 182 tubers, 122, 125 tumor, 178, 256, 313 turnover, 305, 316 tyramine, 247 tyrosine, 245, 274, 294 U U.S Department of Agriculture (USDA), 195, 253 ultraviolet, 37, 267, 277 Index 342 unfolded, 218 uniform, 21, 52, 59, 61, 140, 142, 143, 197, 223, 224 United States, 187 uplink, 116 urbanization, vii urea, 281 urea nitrogen, 281 urine, 313 urokinase, 278 V vacuum, 11, 58, 62, 87, 142, 144, 177, 179 values, vii, 14, 17, 18, 31, 32, 33, 64, 74, 82, 104, 105, 107, 110, 114, 116, 123, 124, 125, 128, 129, 131, 133, 134, 138, 139, 147, 151, 152, 155, 158, 165, 168, 174, 175, 177, 215, 218, 219, 223, 231, 238, 281, 307, 314 vapor, 53, 57 variability, 120, 150, 187, 217 variables, 31, 138, 141, 181 variation, 7, 8, 10, 30, 53, 116, 124, 127, 128, 131, 134, 207, 217, 222, 259, 301, 312 vegetables, 179, 187, 232, 233, 237, 239, 291 vein, 276 ventilation, 53, 264, 270 vessels, 256, 286 veterans, 296 vibration, 202 Vietnam, 101, 121, 164, 191, 237, 259, 260 Vietnamese, 98 vinegar, vii, viii, 285, 286, 287, 288, 289, 290, 291, 292, 293, 294, 295, 296, 297, 298, 299, 300, 301, 302, 303, 304, 305, 306, 307, 308, 309, 310, 311, 312, 313, 314, 315, 316, 317, 318, 319 virus, 306 viscoelastic properties, 14 viscosity, 5, 6, 26, 27, 28, 32, 33, 34, 45, 50, 62, 74, 79, 85, 92, 106, 107, 109, 112, 113, 114, 115, 116, 118, 119, 120, 123, 124, 125, 126, 127, 137, 138, 139, 150, 159, 160, 164, 165, 167, 168, 169, 172, 176, 177, 178, 179, 200, 217, 218, 225, 234 visible, 36, 74, 162, 168 Vitamin C, 289 vitamins, 34, 35, 178, 194, 256, 291 vitrification, 38 voids, 142 W waste disposal, 178 wastewater, 178, 180 water absorption, 13, 15, 18, 28, 30, 31, 39, 45, 48, 51, 56, 61, 62, 64, 77, 81, 87, 165, 168, 196, 199, 259, 262, 263, 266 water evaporation, 298 water quality, 205 water vapor, 52 water vapour, 53 water-holding capacity, 14, 31 water-soluble, 259, 279 wealth, vii Western countries, 237 wheat, 1, 2, 3, 4, 5, 6, 7, 8, 13, 14, 15, 16, 24, 25, 26, 27, 28, 29, 30, 31, 33, 34, 35, 36, 38, 39, 40, 42, 43, 44, 45, 46, 47, 48, 50, 51, 55, 61, 62, 63, 64, 65, 66, 67, 70, 78, 97, 98, 100, 101, 125, 126, 135, 142, 161, 177, 181, 184, 185, 187, 261, 287, 291, 292, 296, 297, 298, 300, 309 wheat germ, 44 whey, 196, 204, 209, 210, 211, 232, 239, 241, 242 wind, 53, 58, 198 windows, 298 wine, 238, 244, 267, 268, 285, 286, 287, 308 winter, 37, 65, 80, 81, 97, 100, 135, 191, 256, 260, 300, 302 wisdom, 64 women, 35, 232, 315 workability, 63 workers, 99, 124 workload, 314 written records, 237 X Xanthan, 92, 177 X-ray diffraction, 107, 145, 147, 148, 180, 185 Y yeast, 3, 11, 12, 13, 17, 19, 21, 23, 24, 29, 31, 32, 38, 280, 287, 299, 303, 305, 306 yield, 50, 54, 73, 79, 84, 85, 92, 93, 100, 112, 114, 115, 119, 122, 138, 194, 195, 196, 197, 199, 200, 202, 203, 205, 207, 208, 209, 213, 214, 215, 216, 217, 219, 222, 224, 226, 227, 228, 234, 235, 242, 246, 253, 277, 290, 291, 305 Z Zea mays, 182 Zhou dynasty, 286 ... 97 8-1 -6 074 1-7 8 8-0 Traditional Chinese Foods: Production and Research Progress Li Zaigui and Tan Hongzhuo 2009 ISBN 97 8-1 -6 069 2-9 0 2-5 Food Science and Technology Series TRADITIONAL CHINESE FOODS: ... COMMITTEE OF PUBLISHERS LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Zaigui, Li Traditional Chinese foods : production and research progress / Li Zaigui p cm Includes bibliographical references... 97 8-1 -6 045 6-7 1 5-1 The Price of Food Meredith N Fisher (Editor) 2009 ISBN: 97 8-1 -6 069 2-4 4 0-2 Food Processing and Engineering Topics Maria Elena Sosa-Morales and Jorge F Velez-Ruiz (Editors) 2009