Chemistry of Korean foods and beverages

Chemistry of Korean foods and beverages

Author
Do, Choon H.Rimando, Agnes M
Publisher
American Chemical Society
Language
English
Year
2019
Page
pages cm
ISBN
9780841233690,9780841233683,0841233691
File Type
pdf
File Size
15.0 MiB

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.

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