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Pacific People and Their Food
Pacific People and Their Food

Based on the Fifth Pacific Rim Symposium, this book discusses the global impact of Pacific rim countries on food production, processing, and consumption patterns.

Item No. 27039

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Pacific People and Their Food is the proceedings of AACC's Fifth Pacific Rim Symposium held in conjunction with the 48th Australian Cereal Chemistry Conference of the Royal Australian Chemical Institute (RACI) in Cairns, Australia. The symposium was convened in response to the global impact that Pacific Rim countries are making on food production, processing and consumption patterns. This book is a valuable resource for food scientists developing foods for this market, as well as food marketing professionals who need a better understanding of consumer tastes in this important group of countries.

Pacific People and Their Food

Changing cereal consumption trends in the Pacific Region

Brian T. Oleson

Traditional and changing food consumption trends for wheat based foods

Seiichi Nagao

Rice based convenience foods

Ken'ichi Ohtsubo

Modern noodle based foods - Product range and production methods

T. P. Wu, W. Y. Kuo and M. C. Cheng

Evaluating the end-use quality of wheat breeding lines for suitability in Asian noodles

Craig F. Morris

Screening of Australian wheat for the production of instant noodles

M. Nasir Azudin

Modern noodle based foods - raw material needs

D. M. Miskelly

Breads of the Pacific Region

S. Huang and K. R. Preston

The compound feed industry and food animal production

Kim B. Koch

Use of cereals in aquaculture production systems

H. Z. Saraç and R. J. Henry

Publish Date: 1998
Format: 6" x 9" hardcover
ISBN: 978-1-891127-03-8
Pages: 225
Publication Weight: 2 lbs

Edited by A. B. Blakeney and L. O'Brien

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